I would add firmer vegetables at the beginning and any greens, frozen, etc., at the end. Zucchini and mushrooms I would add at the beginning!

Thanks for sharing Susan!

This is a good low-maintenance recipe with lots of room for improvisation, I use a homemade sunflower seed based vegan cheese since I’m allergic to dairy. I love my multi-pot for recipes like this; I use the sear/saute function, then switch to the slow-cooker function leaving me with only one pot liner to clean.

Thank you so much for sharing!

I have been looking for a pasta recipe that can travel 45ish minutes and still be edible. This is it!!

I noticed that the author mentioned in her bio that she likes “to do things my way, which means improvising and breaking the rules when necessary.” Me too!! I’m not sure I could strictly follow a recipe to save my life. Haha!

So here’s what happened: I loved the suggestion of dried garlic and onion because I was short on time, so I used 1 Tb dried minced onion and 1/2 tsp garlic powder. Since I knew that I’d be needing a little extra moisture for the car ride, I bumped the liquid up to three cups. Because I didn’t have low-sodium broth, I ommitted the salt. I also used the entire 24 oz jar of pasta sauce and the entire 16 oz box of rotini because a) this was to share with a large group and b) I didn’t want the extras lingering in my fridge and pantry. We love cheesy pasta around here, so I mixed in about 1/2 cup Parmesan before I put the shredded mozzarella on top to melt.

I gave the pasta only the minimum 15 minutes to cook before I stirred it, added the cheeses, unplugged my slow cooker, and hit the road with it. By the time I tried it about an hour later (which was about the delay I expected), there was still plenty of sauce (but not too much), and the pasta was not mushy (as it sometimes is after soaking up sauce for nearly an hour). The prep was easy, the flavor was excellent, and this is now my go-to recipe for our pasta-themed carry-in dinners. Thank you!!

Thanks Jane!

I just made this and it was really good. I didn’t cook as long as the recipe because my crockpot tends to get very hot and I didn’t want it to burn. It was nice and gooey with the melted mozzarella. Yum!

Thanks for sharing Kat! I’m glad the stovetop version worked just fine!

I’m sorry you didn’t enjoy it!