Slow Cooker Italian Sausage Casserole
Italian sausage, zucchini, mushrooms, diced tomatoes, and pasta. What's not to love in this slow cooker dish?!
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 white onion chopped
- 2 cups zucchini chopped (about 1 medium)
- 1 sweet pepper chopped (any color)
- 2 cups button mushrooms chopped
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- black pepper to taste
- ¼ teaspoon red pepper flakes if you like a little kick
- 2 15 ounce cans basil garlic, and oregano diced tomatoes, undrained
- 1 15 ounce can tomato sauce
- 2-3 cups water
- 12 ounces tri color rotini uncooked
- 2 cups Italian blend shredded cheese
- ½ cup grated Parmesan
Instructions
- In a large skillet, brown sausage.
- Add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat.
- Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often.
- Transfer sausage and vegetable mixture into your slow cooker.
- Add diced tomatoes (undrained) and tomato sauce.
- Cook on low for 5-6 hours (or 3 hours on high) to allow all those flavors to mingle.
- Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture.
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