Slow Cooker Marinara Sauce With Mozzarella Cheese Dip Recipes

MARINARA-MOZZARELLA DIP

Steps:

• Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. If desired, top with crushed red pepper flakes and additional basil. Serve with toasted baguette slices.

SLOW-COOKER MARINARA SAUCE WITH MOZZARELLA CHEESE DIP

Steps:

• Pour marinara sauce into 1 1/2-quart slow cooker.
• Cover and cook on Low heat setting about 2 hours or until hot.
• Stir in cheese and basil. Cover and cook on Low heat setting 30 minutes or until cheese is just starting to melt. Serve with baguette slices.

SLOW-COOKER MARINARA SAUCE WITH MOZZARELLA CHEESE DIP

Steps:

• Spray 1 1/2-quart slow cooker with cooking spray. Pour marinara sauce into cooker.
• Cover; cook on Low heat setting about 2 hours or until hot.
• Stir in cheese and basil. Cover; cook on Low heat setting about 30 minutes longer or until cheese is just starting to melt. Serve with baguette slices. Dip can be kept warm on Low heat setting up to 2 hours; stir occasionally.

MARINARA DIPPING SAUCE

Steps:

• In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.
• Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
• Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
• Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
• Place meatballs in slow cooker and submerge in sauce.
• Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
• Serve by itself or over pasta.
• Enjoy!

SLOW-COOKER LASAGNA

Steps:

• In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.
• Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.
• Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn't need to be perfect; it's fine if the noodles overlap slightly, and if there are small spots the noodles don't cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.
• To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.
• Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.

GARLIC AND HERB MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE

Steps:

• Heat 1 inch of oil in a deep pan to 330 degrees F.
• Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
• Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
• Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.