Cooking
spray (I have the Olive Oil kind)
One
24 oz can of Hunt’s Pasta Sauce ( I used
Traditional flavor)
16
oz Penne Pasta
About
2 cups Monterey Jack or Mozzarella Cheese, Shredded
1
cup Water
Grated
Parmesan cheese, for topping
Spray
the crock with the cooking spray.
Rinse
the pasta with cool water in a colander.
Put
in about 1/3 of the pasta (a couple of handfuls-ish), then spoon on some of the
sauce (about 1/3 of the can), then top with about 1/3 of the cheese.
You
get where this is going, don’t you? Yeppers, just keep layering this way until you have 3 layers.
At
this point I then took about 1 cup of water and put it in the sauce can, and
swished it around to pick up the remaining sauce. Then I poured that around the
outside edge of the pasta. {The reason I did this is because several of the
recipes I researched said that the pasta had a few dry spots. I figured the
water would help out a bit.}
**Confession
time: I didn’t have any ground beef, so
I did put in some leftover cooked, shredded chicken in the first two layers. If I had ground beef, I probably would have
cooked up about a pound of it instead, and layered it in with the sauce and
cheese.**
Plug
in the slow cooker and set it on high for 2-3 hours. Because of our schedules
today, I had to set it on high for 2 hours, and then 2 hours on low.
MMmm!,
this is cheesy, creamy, and so simple!