*Recipe of the Month: Crockpot Fettuccine
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Recipe of the Month: Crockpot Fettuccine
If you don't believe that pasta works in a crockpot, take it from me that it can be done and tastes great. I've been making crockpot macaroni and cheese for years. This month's recipe is making the rounds online but with tortellini as the pasta of choice. Since I was looking for a meatless meal, I adapted the recipe to our tastes and used fresh fettuccine from the freezer. It tastes marvelous, and is both rich and creamy. This is a great dish to transition into fall. Enjoy!
1 package of frozen fresh fettuccine
1/2 bag to 1 bag of fresh spinach (to taste)
2 cans of Italian stewed tomatoes
1 box or 4 cups of beef broth
1 block of cream cheese
Add pasta, spinach, tomatoes and beef broth to crockpot. Break up pasta if desired. Stir to moisten pasta. Cook on high for 2 hours or low for 4-5 hours. After cook time, add cream cheese and melt on warm/low for 30 minutes more, stirring occasionally. Do not overcook. Serves 6-8 sides.