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Mix all ingredients into freezer bag. Remove
air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking.
Empty bag contents in crockpot. Add 3 cups of
water, 29 oz can tomato sauce & 14.5 oz can
diced tomatoes. Stir. Cover & cook on low for
4-6 hours. 30 minutes prior to serving, boil
water in saucepan to cook noodles. Once they
are cooked to al dente, drain and add them to
crockpot. Stir to incorporate. If using
faster cook or smaller size noodles, put dry
pasta directly into crockpot, stir & cover.
Let them cook for 30 minutes in the crockpot.
For an extra “wow”, serve in bowls topped with
mozzarella cheese & broiled to melt cheese.
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