2 medium fennel bulbs, trimmed, cored, and thinly sliced
14.5 oz can crushed fire-roasted tomatoes
1/2 cup water
1/4 cup dry white wine or chicken broth
2 tbsp tomato paste
2 cloves garlic, minced
1 tsp dried italian seasoning
6 oz dried ziti or penne
1/2 cup fresh basil, snipped
1 cup part-skim mozzarella, shredded
Instructions
In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, the water, wine, tomato paste, garlic, and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in pasta and 1/2 cup basil. Cover and cook for 30 minutes. Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.
If you like, skip 30 minutes of slow cooking by tossing the eggplant mixture and 1/2 cup basil with 6 to 8 ounces of cooked ziti or penne pasta. Sprinkle with cheese and continue as directed.
Originally Submitted
3/12/2014
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