Slow Cooker Pepperoni Pasta Bake
Servings 6
Calories 489
Ingredients
- 150 g pepperoni slices, halved
- 3 cloves garlic finely chopped
- 2 tbsp tomato paste
- 700 g passata
- 2 tbsp italian herbs dried
- 1 cup beef stock
- 0.25 cup basil fresh, roughly chopped
To add later
- 350 g penne pasta
- 1.5 cups beef stock for pasta
- 1 cup tasty cheese grated
- 100 g mozzarella cheese sliced
Instructions
- To the slow cooker, add pepperoni, garlic, tomato paste, passata, Italian herbs, 1 cup beef stock, and basil. Stir well to combine.150 g pepperoni, 3 cloves garlic, 2 tbsp tomato paste, 700 g passata, 2 tbsp italian herbs, 1 cup beef stock, 0.25 cup basil
- Cover and cook on high for 2.5–3 hours, until the sauce is rich and fragrant.
- In the final 30 minutes of cooking, stir in the penne pasta and additional 1 cup of beef stock. Mix well to coat the pasta and ensure it’s mostly submerged. Stir once or twice during this time to prevent sticking.350 g penne pasta, 1.5 cups beef stock
- Once the pasta is tender, scatter over grated cheese then add some fresh basil and mozzarella slices. Replace the lid for 10–15 minutes, until the cheese is melted and bubbly.1 cup tasty cheese, 0.25 cup basil, 100 g mozzarella cheese