35 Italian Recipes For Your Slow Cooker  Fabulous Italian Meals and Italian
Cuisine
The Slow Cooker Meals And Crock Pot Recipes Collection
By Pamela Kazmierczak
Copyright Information:
All rights reserved. No part of this book may be used, reproduced or transmitted in
any form or by any means without the express written permission of the author.
Copyright October 2012 by Pamela Kazmierczak
Introduction
Pizza Pasta
Meaty Lasagna
Vegetarian Lasagna
Chicken Parmesan
Eggplant Parmesan
Chicken Fettuccine Alfredo
Loaded Bruschetta
Tuscan Beef Stew
Osso Bucco
Italian Pot Roast
Scallops in Tomato Sauce
Ham and Cheese Pasta
Turkey and Artichokes Over Elbow Pasta
Tarragon Chicken Over Angel Hair Pasta
Escarole and Cannellini Italian Soup
Spinach Risotto
Asparagus and Parmesan Risotto
Pepper Risotto
Shrimp Risotto
Pasta Marinara
Cipollinis and Artichoke Sauce Over Penne Pasta
Agrodolce Stew
Tomato Florentine Soup
Pasta Fazool
Garlic and Parsley Pasta
Spicy Onion Penne
Four-Cheese Stuffed Lasagna Cups
Eggplant and Spinach Over Spiral Noodles
Crab and Corn Pasta
Pesto Chicken Shells
Italian Chicken Breasts
Pasta Pockets
Ravioli Marinara
Sausage Rigatoni
Chicken Tortellini
Author Page
One Last Thing:
Introduction
Welcome to the first volume of the Slow Cooker Meals and The Crock Pot Recipes
Collection. Inside this volume you will find a variety of family favorites to choose
from.
This is the Italian edition  meaning the meals are perfect for when you want a little
Italian treat or a full blown meal. You can choose from pastas, soups, stews and more.
I understand that it can be difficult to find great meals that everyone will enjoy that are
quick and easy to prepare. Using a slow cooker can greatly cut down on your prep
time. This is the perfect book for someone who wants to enjoy Italian cuisine
whenever they want, even when they will be away from the home during the day.
I hope that this recipe book will help you find some choices that you and your family
will love!
Pizza Pasta
This recipe is sure to delight every diner.
Ingredients:
1 package of linguine
1 tablespoon of olive oil
1 pound of ground turkey
16 ounce jar of tomato sauce
½ onion, chopped
1 cup of bell peppers
1 cup of mushrooms
1 cup of pepperonis
4 cups of mozzarella cheese
Directions:
Boil the linguine according to the package s directions or until the pasta is al dente.
Drain and set aside. Heat the oil in a pan over medium heat and brown the ground
turkey.
Add the tomato sauce, mushrooms, onion, and bell pepper. Spray the slow cooker
insert with a nonstick cooking spray.
Ladle in one-fourth of the meat sauce, then one-fourth of the linguine, one-fourth of the
pepperonis, and 1 cup of cheese. Repeat the layers until the ingredients are used.
Cover and cook on low for four hours.
Serving Suggestion:
Rotate different meats and vegetables for a different  pizza every time.
Meaty Lasagna
There s no reason to sweat over how long it takes to make traditional lasagna. Prepare
this dish the night before and refrigerate it in your slow cooker s inner dish. The next
day, put the dish back in the slow cooker and turn it on.
Ingredients:
1 pound of ground beef
½ pound of Italian sausage
2 tablespoons of garlic, minced
16 ounce jar of tomato sauce
1 package of fresh lasagna sheets
2 cups of mozzarella cheese
2 cups of parmesan cheese
1 egg
1 tablespoon of dried oregano
Directions:
Brown the ground beef and sausage in a lightly oiled pan over medium-high heat. Stir
in the garlic. Drain any excess grease and add the tomato sauce. Remove from heat and
set aside. Combine mozzarella, parmesan, egg, and oregano. Stir the mixture well.
Coat the inside of the slow cooker dish with a nonstick spray. Use kitchen scissors to
cut the lasagna sheets to fit inside the slow cookers. Ladle one-fourth of the meat
mixture into the bottom of the dish, then place a pasta sheet on top. Spoon one-fourth
of the cheese sauce on top of the pasta sheet.
Repeat this pattern, ending with cheese sauce on top, until the slow cooker is full of
layers and the meat and cheese mixtures are used completely.
Cook on low for five hours.
Serving Suggestion:
Replace the ground beef and Italian sausage with turkey or soy substitutes for a
healthier option.
Vegetarian Lasagna
Cater to the vegetarians in your clan without breaking a sweat with this crock pot
variation on and Italian classic.
Ingredients:
2 tablespoons of olive oil
1 pound of eggplant, diced
½ onion, diced
2 cups of mushrooms, diced
1 cup of black olives, halved
16 ounce jar of tomato sauce
1 package of fresh lasagna sheets
1 cup of ricotta cheese
2 cups mozzarella cheese
1 cup of parmesan cheese
1 egg
1 tablespoon of Italian seasoning
Directions:
Heat the olive oil in a pan over medium heat. Sauté the eggplant and onion, stirring
frequently, until the onion is translucent. Mix in the mushrooms, olives, and tomato
sauce; stir until the mixture is completely heated through. Set aside.
Mix ricotta, mozzarella, and parmesan cheeses in a bowl. Stir in the egg and Italian
season. Cut the lasagna sheets so that they fit inside the slow cooker s inner dish.
Spray the inner dish with a nonstick spray.
Add one-fourth of the vegetable and tomato mixture at the bottom and place a pasta
sheet on top of it. Spoon one-fourth of the cheese sauce above that. Repeat the pattern
until the slow cooker dish is filled with layers of lasagna, ending with cheese on top.
Cook on low for five hours.
Serving Suggestion:
Try a soy product or other vegetables, such as bell peppers, for even more variations
on this recipe.
Chicken Parmesan
Please all palates and save time with this Italian favorite adapted for the slow cooker
Ingredients:
4 boneless chicken breasts, fresh
2 eggs, beaten
1 cup of breadcrumbs
1 tablespoon of garlic powder
1 tablespoon of lemon pepper
1 tablespoon of Italian seasoning
4 slices of parmesan cheese
16 ounce jar of tomato sauce
Directions:
Brush the eggs over the chicken breasts, covering them completely. In a bowl,
combine the breadcrumbs, garlic powder, lemon pepper, and Italian seasoning. Mix
well. Sprinkle the mixture over both sides of the chicken.
Coat the slow cooker s inner dish with a nonstick spray, then place the coated chicken
in the bottom. Lay one slice of parmesan over each chicken breast. Pour the sauce over
the chicken and cheese.
Cook on high for four hours.
Serving Suggestion:
Serve the chicken parmesan over a light salad with breadsticks to complete the meal.
Eggplant Parmesan
A meal featuring a vegetable on center stage doesn t have to be only for vegetarians.
Get a simple but healthy veggie fix with this dish.
Ingredients:
2 eggplants, halved lengthwise
½ cup of egg whites
1 cup of breadcrumbs
ź cup of parmesan cheese, grated
2 tablespoons of dry basil
½ cup of parmesan cheese, shredded
16 ounce jar of tomato sauce
Directions:
Dip the eggplant in the egg whites, coating it well. Mix the breadcrumbs, grated
parmesan, and basil in a bowl. Place the eggplant in the bowl, turning it to ensure even
coverage of breading.
Spray the inner dish of the slow cooker with a nonstick spray, then place the breaded
eggplant in the bottom. Sprinkle the shredded parmesan cheese over the eggplant, then
drench everything with the tomato sauce.
Cook on low for five hours.
Serving Suggestion:
Place the Eggplant Parmesan over pasta cooked with butter for a complete meal.
Chicken Fettuccine Alfredo
Come home from work to the smell of delicious sauce that has been simmering all day.
All you have to do is boil the noodles and dinner is served.
Ingredients:
2 cups of chicken breast, cubed
½ onion, diced
1 red bell pepper, diced
16 ounce jar of Alfredo sauce
1 package of fettuccine
Directions:
Place the chicken, onion, and pepper in the slow cooker. Pour the Alfredo sauce over
the ingredients. Cook on low for 5 hours. Before serving, boil the fettuccine according
to package directions, or until the pasta is al dente.
Serving Suggestion:
Use other vegetables, such as mushrooms or broccoli, to sneak in more nutrients for
picky eaters.
Loaded Bruschetta
Bruschetta can be much more than an appetizer. Load the toast with savory ingredients
to translate bruschetta into dinner.
Ingredients:
½ onion, sliced
ź cup of chicken broth
ź cup of white wine
1 tablespoon of garlic, minced
1 teaspoon of dried oregano
2 pounds of chicken thigh
2 cups of tomatoes, diced
1 shallot, diced
1 tablespoon of tomato paste
Salt
Pepper
10 slices of ciabatta bread, toasted
Directions:
Grease the insert of the slow cooker. Add the onion, broth, wine, garlic, oregano, and
chicken to the slow cooker. Cover and cook on low for six hours. Uncover and
remove excess juices and bones.
Shred the chicken with two forks. Add the tomatoes, shallot, and tomato paste to the
slow cooker. Cover and cook for an additional hour on low. Salt and pepper to taste.
Serving Suggestion:
Include a side salad to complete this meal.
Tuscan Beef Stew
Use the easy dish to warm the heart and soul on blustery days.
Ingredients:
2 pounds of beef shoulder, cubed
1 tablespoon of garlic powder
2 cups of button mushrooms
2 cups of carrots, chopped
2 cups of tomatoes, chopped
1 onion, diced
2 teaspoons of dry rosemary
1 cup of red wine
1 cup of beef broth
Directions:
Sprinkle the beef with garlic powder. Brown the beef in an oiled pan over medium-
high heat. The beef does not have to be cooked through. Drain excess oils and place
the beef into a greased slow cooker inner dish. Add mushrooms, carrots, tomatoes,
onion, and rosemary. Slowly pour the wine and beef broth over all the ingredients.
Cover and cook on low for seven hours.
Serving Suggestion:
Ladle the stew over a bowl of hot pasta as one meal option.
Osso Bucco
Impress your dinner guests with the fancy name behind a hearty recipe that you can
easily master.
Ingredients:
1 cup of carrots, sliced
1 onion, cut into wedges
3 tablespoons of garlic, minced
2 pounds of veal shanks, cubed
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 cup of beef broth
Directions:
After spraying the slow cooker insert with a non-stick cooking spray, layer the carrots,
onion, and garlic in the bottom. Place the veal shanks on top of the vegetables.
Sprinkle everything with the oregano and basil, then pour in the beef broth.
Cover and cook on high for six hours.
Serving Suggestion:
After the dish is cooked, take all the ingredients out of the slow cooker, reserving the
sauce. Add flour and water to the sauce to thicken it, then serve over the osso bucco.
Italian Pot Roast
Update the tired old slow cooker pot roast with this fresh Italian take.
Ingredients:
1 tablespoon of garlic powder
1 tablespoon of dried oregano
1 tablespoon of dried basil
3 pound of beef rump roast
1 onion, sliced
2 cups of tomato sauce
Directions:
Stir the garlic powder, oregano, and basil in a bowl. Rub the mix of spices over the
rump roast. Grease the slow cooker insert and place the roast in the bottom. Coat the
roast with the onion and tomato sauce.
Cover and cook on low for eight hours.
Serving Suggestion:
Serve with a side of cannellini beans to complete the meal.
Scallops in Tomato Sauce
Dazzle with this gourmet dish at dinner during special occasions or just as a pick-me-
up during the middle of the week.
Ingredients:
1 onion, diced
1 tablespoon of garlic, minced
3 cups tomatoes, diced
8 ounce can of tomato sauce
8 ounce can of tomato paste
½ cup of red wine
1 teaspoon of dried oregano
2 teaspoons of dried parsley
2 pounds of fresh scallops
Directions:
Grease the slow cooker insert. Add the onion, tomatoes, tomato sauce and paste, wine,
and herbs to the insert. Cover and cook on low for seven hours. Turn the slow cooker
temperature to high and add the scallops.
Cover and cook for an additional 15 minutes.
Serving Suggestion:
Serve this recipe over your favorite pasta to complete the dish.
Ham and Cheese Pasta
Ease picky eaters into a love for all things Italian with this recipe s familiar flavors.
Ingredients:
1 package of rigatoni
2 cups of ham steak, cubed
16 ounce jar of Alfredo sauce
2 cups of mozzarella cheese, shredded
1 cup of light cream
1 cup of skim milk
1 tablespoon of flour
Directions:
Boil the rigatoni for five minutes, then drain and transfer to an oiled slow cooker
insert. Place the ham, Alfredo sauce, and 1 cup mozzarella cheese over the pasta. In a
separate bowl, mix the cream, milk, and flour. Pour the mixture into the insert. Top
with the other cup of mozzarella cheese.
Cover and cook on low for four hours.
Serving Suggestion:
Try different shapes of pasta  like farfalle or rotelle  to charm children.
Turkey and Artichokes Over Elbow Pasta
Turkey doesn t always have to mean Thanksgiving, as you ll find out with this
succulent dish.
Ingredients:
1 pound of boneless turkey breast, sliced
2 shallots, diced
½ cup of white wine
1 lemon, sliced
2 cups of chicken broth
2 tablespoons of dried thyme
20 ounces of artichoke hearts
Salt
Pepper
1 package of elbow pasta
Directions:
Add the turkey, shallots, wine, lemon, and broth to a greased slow cooker insert.
Cover and cook on low for six hours.
Remove the turkey and skim any fat from the top of the sauce. Add the artichoke hearts
and season with salt and pepper to taste.
Boil the elbow pasta according to package directions or until al dente.
Serving Suggestion:
Garnish with fresh parsley, if desired.
Tarragon Chicken Over Angel Hair Pasta
Treat your palate with this savory recipe.
Ingredients:
2 pounds of chicken breast, cubed
½ cup of celery, diced
5 tablespoons of fresh tarragon, chopped
½ cup of white wine
ź cup of plain yogurt
2 tablespoons of lemon juice
2 tablespoons of water
2 tablespoons of flour
1 package of angel hair pasta
Directions:
Add the chicken, celery, 3 tablespoons tarragon, and wine to a greased slow cooker
insert. Cover and cook for seven hours on low.
Remove the chicken and set aside.
Add the yogurt and lemon juice to the sauce and turn the slow cooker temperature to
high.
In a separate bowl, stir together the water and flour. Add the mixture to the slow
cooker, continuing to cook until sauce thickens. Boil the angel hair pasta according to
package directions, or until al dente. Ladle the sauce over the chicken and pasta.
Serving Suggestion:
Serve this dish alongside a garden salad for a complete meal.
Escarole and Cannellini Italian Soup
This hearty and flavorful dish is also vegetarian-friendly.
Ingredients:
1 onion, chopped
1 cup of carrots, chopped
2 tablespoons of garlic, minced
10 ounces of escarole, rinsed and chopped
24 ounces of cannellini beans
14 ounces of vegetable broth
Directions:
Spray the slow cooker insert with a nonstick cooking spray. Add the onion, carrots,
garlic, escarole, beans, and broth to the insert.
Cover and cook on high for four hours.
Serving Suggestion:
Add thick-cut slices of crusty bread for dipping into the soup to complete this dish.
Spinach Risotto
The best part about risotto  besides its creamy flavor  is that you can treat it like a
blank canvas. Any flavors are possible.
Ingredients:
4 tablespoons of olive oil
1 shallot, minced
2 cups of Arborio rice
¾ cup of white wine
4 cups of vegetable broth
2 cups of fresh spinach
1/3 cup of parmesan cheese, grated
Directions:
Heat the oil in a pan over medium-high heat. Sauté the shallot until it softens. Add the
rice and wine, cooking for 10 minutes. Add the mixture to a greased slow cooker
insert, along with the broth.
Cover and cook on high for two hours. Stir in the spinach and parmesan cheese,
cooking for another 10 minutes.
Serving Suggestion:
Serve with warm buttered rolls to complete the meal.
Asparagus and Parmesan Risotto
This variation on risotto is a great way to incorporate more asparagus into your diet.
Ingredients:
1 onion, diced
2 cups of Arborio rice
14 ounces of vegetable broth
2 tablespoons of garlic, minced
2 cups of asparagus, chopped
½ cup of light cream
½ cup of milk
½ cup of parmesan cheese, shredded
Directions:
Add the onion, Arborio rice, broth, and garlic to an oiled slow cooker insert. Cover
and cook for two hours on high. Add the asparagus, cream, and milk; cook for an
additional 30 minutes.
Sprinkle the parmesan cheese over the risotto and let it sit for a few minutes before
serving.
Serving Suggestion:
Pair the risotto with a crisp white wine for a simple dinner for two.
Pepper Risotto
This colorful risotto is yet another vegetarian dish you can add to your repertoire.
Ingredients:
4 tablespoons of olive oil
2 cups of Arborio rice
14 ounces of vegetable broth
½ onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
½ cup of pepper jack cheese, cubed
Directions:
Heat the oil in a pan over medium-high heat. Add the Arborio rice and broth; cook for
10 minutes. Transfer the mixture to an oiled slow cooker insert. Add the onion and
bell peppers.
Cook on low for five hours. Stir in the cheese until it melts before serving.
Serving Suggestion:
Add spicy red pepper flakes for an extra kick.
Shrimp Risotto
Adding different types of protein will offer endless possibilities and help make your
risotto even more filling.
Ingredients:
2 tablespoons of butter
½ onion, chopped
1 ź cups of Arborio rice
½ cup of white wine
2 cups of precooked shrimp, tailless and deveined
3 cups of chicken broth
Directions:
Melt the butter in a pan over medium heat. Sauté the onion until translucent. Add the
Arborio rice and wine, stirring until half of the liquid cooks off. Transfer the mixture
to a greased slow cooker insert. Pour in the broth.
Cover and cook on high for two-and-a-half hours. Add the shrimp, cooking for an
additional 15 minutes of until the shrimp is curled in a  C.
Serving Suggestion:
Sprinkle shredded mozzarella over the finished dish.
Pasta Marinara
Add a personal touch to this Italian stalwart by making the marinara from scratch.
Ingredients:
4 tablespoons of olive oil
4 tablespoons of garlic, minced
1 onion, chopped
1/8 cup of brown sugar
1/8 cup of vinegar
1 tablespoon of honey
4 cups of tomatoes, diced
1 red bell pepper, diced
1/4 cup of chicken broth
2 teaspoons of dry oregano
1 package of spaghetti pasta
Directions:
Heat the oil in a pan over medium heat. Cook the garlic and onion until onion is
translucent. Transfer to an oiled slow cooker insert. Add the sugar, vinegar, honey,
tomatoes, pepper, broth, and oregano. Cover and cook on high for four hours.
Pour the sauce in a food processor and blend.
Boil the spaghetti according to the package directions or until the pasta is al dente.
Serving Suggestion:
Sprinkle the finished dish with grated parmesan cheese.
Cipollinis and Artichoke Sauce Over Penne Pasta
This tasty vegetarian entrée may convert the most diehard carnivores.
Ingredients:
2 pounds of cipollinis, whole
3 tablespoons of garlic, minced
2 pounds of artichoke hearts
3/4 cups of olive oil
1 teaspoon of salt
1 cup of mozzarella cheese, shredded
1 package of penne pasta
Directions:
Put the cipollinis in the bottom of a greased slow cooker insert. Sprinkle the garlic
into the insert. Add the artichokes and drizzle the oil over everything. Sprinkle with
salt; cover and cook on high for four hours.
Boil the penne pasta according to package directions or until al dente.
Sprinkle the dish with mozzarella before serving.
Serving Suggestion:
Try this recipe with sliced chicken breast for more protein.
Agrodolce Stew
In Italian,  agrodolce means sweet and sour.
Ingredients:
1 pound of pork loin, cubed
2 shallots, minced
½ cup of raisins
1 tablespoon of sugar
½ cup of balsamic vinegar
1 tablespoon of salt
2 tablespoons of olive oil
Directions:
Spray the insert of a slow cooker with nonstick cooking spray. Add the pork, shallots,
raisins, sugar, vinegar, salt, and olive oil to the insert.
Cover and cook on high for five hours or until the pork is cooked through.
Serving Suggestion:
Serve over a pasta of your choice, if desired.
Tomato Florentine Soup
Don t open one more can of tomato soup until you ve tried this recipe.
Ingredients:
1 cup of carrots, diced
1 cup of celery, diced
1 onion, diced
2 cups of fresh spinach
1 tablespoon of garlic, minced
12 ounce can of stewed tomatoes
12 ounce can of tomato paste
2 cups of vegetable broth
1 teaspoon of Old Bay seasoning
½ cup of couscous
Directions:
Add the carrots, celery, onion, spinach, garlic, stewed tomatoes, tomato paste, broth,
and Old Bay to an oiled slow cooker insert. Cover and cook on high for four hours.
Stir in the couscous and cook for an additional 20 minutes, or until the couscous is
tender.
Serving Suggestion:
Serve alongside breadsticks for dipping.
Pasta Fazool
Ever wondered about the dish named in the classic song  That s Amore ? Recreate it
for your love in the slow cooker.
Ingredients:
2 cups of cannellini beans
12 ounce can of stewed tomatoes
3 cups of beef broth
½ onion, diced
½ cup of carrots, diced
2 tablespoons of garlic, minced
1 teaspoon of dried rosemary
1 tablespoon of dried parsley
1 teaspoon of dried thyme
2 cups of fresh spinach
1 package of small shell pasta
Directions:
Combine the cannellini beans and tomatoes in a greased slow cooker insert. Add the
broth, onion, carrots, garlic, rosemary, parsley and thyme to the insert. Cover and cook
for four hours on high.
Add the spinach; continue cooking for 10 minutes. Boil the small shell pasta according
to package directions or until shells are al dente.
Serving Suggestion:
Consider topping the finished dish with crumbled bacon or grated parmesan.
Garlic and Parsley Pasta
Give this vegetarian-friendly dish a try. You may find the fragrant recipe makes its
way onto your regular dinner rotation.
Ingredients:
5 garlic bulbs
¾ cup of olive oil
1 package of rotini pasta
1 cup of fresh parsley, chopped
Salt
Pepper
Directions:
Cut the tops from the garlic bulbs and place in a slow cooker insert. Drizzle oil over
the garlic; cover and cook on high for five hours. Boil the rotini pasta according to the
directions on the package, or until al dente.
Toss the pasta with the garlic, garlic oil, and parsley. Salt and pepper to taste
Serving Suggestion:
Serve with a garden salad for a complete meal.
Spicy Onion Penne
Chase off the cold with this hot dinner.
Ingredients:
ź cup of olive oil
3 tablespoons of garlic, minced
4 cups of onion, sliced
1 leek, sliced
2 hot cherry peppers, seeded and chopped
1 package of penne pasta
Directions:
Ad the oil, garlic, onion, leek, and peppers to the slow cooker insert. Cover and cook
on low for nine hours. Boil the penne pasta according to the package s directions, or
until al dente.
Serving Suggestion:
For added flavor, include browned and crumbled Italian sausage with this dish.
Four-Cheese Stuffed Lasagna Cups
Try this version of compact lasagna in the slow cooker.
Ingredients:
1 cup of mozzarella cheese
1 cup of parmesan cheese
1 cup of asiago cheese
1 cup of ricotta cheese
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 package of fresh lasagna sheets
16 ounce jar of tomato sauce
Directions:
Mix the cheeses and herbs in a bowl. Cut the lasagna sheets into 12-inch squares.
Spoon the mixture into the middle of a square lasagna sheet. Fold the pasta around the
cheese, into a cup, and secure with toothpicks. Place the cups in an oiled slow cooker
insert. Coat the lasagna cups with tomato sauce.
Cover and cook on low for four hours.
Serving Suggestion:
Serve with a green salad to complete the meal.
Eggplant and Spinach Over Spiral Noodles
This savory dinner will have vegetarians and non-vegetarians alike lining up for
seconds.
Ingredients:
2 tablespoons of olive oil
2 cups of eggplant, cubed
4 cups of fresh spinach
2 teaspoons of red wine
1 package of spirelli pasta
Directions:
Heat the oil in a pan over medium-high heat. Brown the eggplant on all sides and
transfer to a greased slow cooker insert. Add the spinach and wine.
Cover and cook for four hours on low.
Boil the spirelli according to package directions or until the pasta is al dente.
Serving Suggestion:
Top with ricotta cheese and red pepper flakes.
Crab and Corn Pasta
Bring a taste of the sea to Italy with this recipe.
Ingredients:
1 12 ounce can of corn
1 12 ounce can of peas
1 12 ounce can of diced tomatoes
2 tablespoons of garlic, minced
½ cup of onion, diced
2 tablespoons of olive oil
1 tablespoon of Old Bay seasoning
1 tablespoon of dried basil
1 cup of imitation crab meat, diced
1 package of spaghetti pasta
Directions:
Spray the insert of a slow cooker with nonstick cooking spray. Combine the corn,
peas, tomatoes, garlic, onion, oil, Old Bay and basil in the insert.
Cover and cook on low for five hours.
Add the crab meat and cook for an additional 25 minutes.
Boil the spaghetti according to package directions or until al dente.
Serving Suggestion:
Serve alongside cheddar biscuits.
Pesto Chicken Shells
These bite-sized delicacies will impress the pickiest eaters.
Ingredients:
1 package of jumbo pasta shells
1 tablespoon of olive oil
2 pounds of chicken breast, cubed
ź cup of pesto
1 cup of mozzarella cheese
1 cup of parmesan cheese
1 cup of chicken broth
Directions:
Boil the pasta shells. Drain several minutes before the pasta is done and set aside.
Heat the oil in a pan over medium-high heat. Brown the chicken. Remove from heat
and set aside. In a bowl, mix the pesto, cheese, and chicken. Stuff the mixture into the
pasta shells.
Transfer the stuffed shells into a greased slow cooker insert. Pour the broth over the
shells.
Cover and cook on low for four hours.
Serving Suggestion:
Serve with side salads and breadsticks to complete the meal.
Italian Chicken Breasts
These savory chicken breasts will pair well with many different sides.
Ingredients:
4 chicken breasts, whole
3 tablespoons of Italian seasoning
1 12 ounce can of stewed tomatoes
½ cup of chicken broth
Directions:
Spray a slow cooker insert with nonstick cooking spray. Rub the chicken with the
Italian seasoning and place in the bottom of the insert. Pour in the tomatoes and broth.
Cover and cook on high for four hours.
Serving Suggestion:
Serve atop your favorite pasta or salad.
Pasta Pockets
Pasta pockets are great ways to portion a dinner while ensuring maximum flavor.
Ingredients:
1 package of spirelli pasta
2 tablespoons of olive oil
2 onions, diced
2 red peppers, diced
4 tomatoes, diced
1 zucchini, chopped
½ cup of chicken broth
Directions:
Boil spirelli pasta and drain several minutes before it is done. Heat the oil in a pan
over medium heat. Sauté the onions and peppers until they soften.
Add the tomatoes, zucchini, and broth, cooking for several minutes more. Pour the
vegetables over the penne in a separate bowl. Ladle the pasta and vegetables into a
12-inch square of aluminum foil.
Seal the edges of the foil tightly, making a pocket. Place the pockets into the slow
cooker; cover and cook on low for four hours, or until pasta is al dente.
Serving Suggestion:
Customize the pockets with different ingredients  this method works for a variety of
pasta dishes.
Ravioli Marinara
This simple recipe will taste anything but after a long day.
Ingredients:
1 bag of frozen ravioli
16 ounce jar of tomato sauce
8 ounce can of stewed tomatoes
2 tablespoons of garlic, minced
½ onion, diced
1 tablespoon of Italian herbs
Directions:
Combine the ravioli, tomato sauce, tomatoes, garlic, onion, and herbs in a greased
slow cooker insert.
Cover and cook on low for five hours.
Serving Suggestion:
Sprinkle parsley and your favorite kind of cheese over the finished dish.
Sausage Rigatoni
Add spice to your meals with this savory dish.
Ingredients:
1 tablespoon of olive oil
1 pound of spicy Italian sausage
2 tablespoons of garlic, minced
1 cup of broccoli, chopped
½ cup of beef broth
Directions:
Heat the olive oil in a pan over medium-high heat. Squeeze the sausage from its casing
and lightly brown it with the garlic. Drain any excess grease and set aside. Spray the
slow cooker insert with a nonstick cooking spray. Add the sausage and garlic,
broccoli, and broth.
Cover and cook on low for five hours. Prepare the rigatoni according to the package s
directions, or until the pasta is al dente.
Serving Suggestion:
Sprinkle grated or shredded cheese over the finished dish.
Chicken Tortellini
This meal is deceptively simple for how delicious it turns out.
Ingredients:
2 pounds of chicken breast, cubed
1 tablespoon of Italian seasoning
1 onion, diced
16 ounce jar of Alfredo sauce
1 package of refrigerated tortellini
Directions:
Place chicken in a greased slow cooker insert. Sprinkle seasoning over it. Cover the
seasoned chicken with the onion and Alfredo sauce.
Cover and cook on low for seven hours. Add the tortellini and continue to cook for an
additional 30 minutes.
Serving Suggestion:
Substitute different meats, vegetables, and sauces for variations on this simple recipe.
Author Page
If you enjoyed this book  please do not forget to review it on amazon!
Please check out my author page and bookmark it to find out what other books I have
available as well as keeping up with when I release new recipe books!
My Amazon Author Page Can Be Found At:
http://www.amazon.com/-/e/B008GIXW8U
Again  Thank You For Downloading This Book  I hope you enjoyed the recipes!
 One Last Thing:
When you turn the page, Kindle will give you the opportunity to rate the book and
share your thoughts on Facebook and Twitter. If you believe the book is worth sharing,
would you take a few seconds to let your friends know about it? If it turns out to make
a difference in their lives, they ll be forever grateful to you. As I will.
All The Best,
Pamela Kazmierczak
Table of Contents
Copyright
Introduction
Pizza Pasta
Meaty Lasagna
Vegetarian Lasagna
Chicken Parmesan
Eggplant Parmesan
Chicken Fettuccine Alfredo
Loaded Bruschetta
Tuscan Beef Stew
Osso Bucco
Italian Pot Roast
Scallops in Tomato Sauce
Ham and Cheese Pasta
Turkey and Artichokes Over Elbow Pasta
Tarragon Chicken Over Angel Hair Pasta
Escarole and Cannellini Italian Soup
Spinach Risotto
Asparagus and Parmesan Risotto
Pepper Risotto
Shrimp Risotto
Pasta Marinara
Cipollinis and Artichoke Sauce Over Penne Pasta
Agrodolce Stew
Tomato Florentine Soup
Pasta Fazool
Garlic and Parsley Pasta
Spicy Onion Penne
Four-Cheese Stuffed Lasagna Cups
Eggplant and Spinach Over Spiral Noodles
Crab and Corn Pasta
Pesto Chicken Shells
Italian Chicken Breasts
Pasta Pockets
Ravioli Marinara
Sausage Rigatoni
Chicken Tortellini
Author Page
One Last Thing: