Slow Cooker Veggie Marinara Recipes

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SLOW COOKER VEGGIE-LOADED MARINARA



Slow Cooker Veggie-Loaded Marinara image

You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Provided by Marina Delio

Categories     HarperCollins     Slow Cooker     Tomato     Sauce     Vegetarian     Vegan     Wheat/Gluten-Free

Yield Makes 6 cups

Number Of Ingredients 12

2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
2 large cloves garlic, minced
2 (28-ounce) containers whole peeled tomatoes, drained and crushed with your hands
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried oregano
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper

Steps:

  • Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.

SLOW COOKER GARDEN-FRESH MARINARA



Slow Cooker Garden-Fresh Marinara image

Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.

Provided by LINDA BAKER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 4h45m

Yield 10

Number Of Ingredients 15

8 cups diced fresh Roma tomatoes, juices drained
1 yellow onion, chopped
1 cup chopped celery
1 green bell pepper, chopped
1 cup grated carrot
1 cup sliced fresh mushrooms
5 cloves garlic, minced
1 (10.75 ounce) can tomato soup
¼ cup brown sugar
1 tablespoon Greek seasoning
1 tablespoon dried oregano
1 tablespoon dried basil
½ tablespoon ground cinnamon
½ teaspoon ground thyme
2 cups chopped fresh spinach

Steps:

  • Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.
  • Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.2 g, Fat 1 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 13.4 g

SLOW-COOKER VEGGIE MARINARA



Slow-Cooker Veggie Marinara image

Eating your veggies is easy when they're smothered in a zesty homemade pasta sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 8

Number Of Ingredients 16

1 bag (12 oz) frozen sausage-style soy-protein crumbles, thawed
2 cups sliced fresh mushrooms (6 oz)
1 cup grape tomatoes, cut in half
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
1/2 cup water
1/4 cup dry red wine or water
2 tablespoons honey
3 cloves garlic, finely chopped (1 1/2 teaspoons)
1 teaspoon dried basil leaves
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon fennel seed
16 oz uncooked multigrain spaghetti
2 tablespoons shredded Parmesan cheese

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 7 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g

SLOW COOKER MARINARA SAUCE



Slow Cooker Marinara Sauce image

My best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed), but this is how I learned to do it. The best flavor calls to cook it all day, but it can be made in a pinch if you have to! Serve over your favorite pasta or with crispy chicken. Can also be used in lasagna or ravioli.

Provided by Angel

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 6h25m

Yield 12

Number Of Ingredients 17

2 tablespoons olive oil
¼ cup finely chopped onion
3 tablespoons minced garlic, or more to taste
3 (14.5 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon red wine
1 tablespoon balsamic vinegar
1 tablespoon ground basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried cilantro
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon ground oregano
2 large bay leaves
1 pinch white sugar
1 pinch ground cinnamon

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.
  • Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.
  • Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.

Nutrition Facts : Calories 40.4 calories, Carbohydrate 4.4 g, Fat 2.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 330.5 mg, Sugar 2.4 g

SLOW COOKER VEGETARIAN LASAGNA



Slow Cooker Vegetarian Lasagna image

In college, choosing macaroni and cheese or juniorettes is always a first choice- But sometimes, it just doesn't cut it. Home cooked meals are very necessary every once in awhile, as you may know. Slow cooker recipes are great in apartments, especially when space is limited to prepare a feast. This takes only minutes to prepare, then let it cook while you study or rest for 2 1/2 hours. *Note: Veggie crumbles are a heat and serve vegetarian meat substitute- If you don't want this to be vegetarian, you can substitute 8 ounces ground beef, browned, for the crumbles.

Provided by BeccaB3c

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 (26 ounce) jar marinara sauce (I like Prego)
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
1 (8 ounce) package shredded Italian cheese blend or 8 ounces shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen veggie crumbles (Like Boca, etc)

Steps:

  • In medium bowl, combine marinara sauce and tomatoes with their juice.
  • Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
  • Spoon 1 cup tomato-sauce mixture into bowl.
  • Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
  • Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
  • Spread half of spinach over cheese.
  • Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
  • Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.

Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 527.5, Carbohydrate 20.8, Fiber 4.4, Sugar 11, Protein 10

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