Name: Gluten Free Slow Cooker Spaghetti
Prep time: 5 min
Cook time: 2 h
Total time: 125 min
Cuisine: Italian
Ingredients: 1 tablespoon DeLallo Extra Virgin Olive Oil; ½ of an onion, finely diced; 1 tablespoon minced fresh garlic; 1 (8-ounce) package sliced fresh mushrooms; ½ teaspoon salt; ½ cup zucchini or bell pepper, diced; red pepper flakes, to taste; 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Tomato Basil Sauce; 1 (24-ounce) jar DeLallo Passata Rustica Rich Tomato Puree; 1 cup water; ¼ cup chicken or vegetable broth; 1 (12-ounce) package Gluten Free Spaghetti Whole Grain Rice or DeLallo Gluten-Free Pasta Corn & Rice Spaghetti; ½ cup DeLallo Grated Parmesan or nutritional yeast; Fresh parsley or basil

Gluten Free Slow Cooker Spaghetti

Looking for an easy healthy gluten-free weeknight meal the whole family will love? Your favorite family dinner just got even easier with this Gluten-Free Slow Cooker Spaghetti recipe from @cottercrunch! Tender gluten-free noodles are combined with a spaghetti sauce that’s loaded with hidden veggies in the slow cooker that’s guaranteed to please.

Ingredients

1 tablespoon DeLallo Extra Virgin Olive Oil

½ of an onion, finely diced

1 tablespoon minced fresh garlic

1 (8-ounce) package sliced fresh mushrooms

½ teaspoon salt

½ cup zucchini or bell pepper, diced

red pepper flakes, to taste

1 (25.25-ounce) jar DeLallo Pomodoro Fresco Tomato Basil Sauce

1 (24-ounce) jar DeLallo Passata Rustica Rich Tomato Puree

1 cup water

¼ cup chicken or vegetable broth

1 (12-ounce) package Gluten Free Spaghetti Whole Grain Rice or DeLallo Gluten-Free Pasta Corn & Rice Spaghetti

½ cup DeLallo Grated Parmesan or nutritional yeast

Fresh parsley or basil

Directions

Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté until fragrant. Add the sliced mushrooms and salt. Cook on medium until mushrooms sweat and soften, about 3 minutes, deglazing pan if needed. Stir in the zucchini.

Pour jar of the spaghetti sauce, water and vegetable broth into the bottom of a slow cooker. Break the spaghetti noodles in half, and place them on top of the sauce. TIP: Make sure they are in alternating layers and not arranged in an even layer.

Add the cooked vegetable mixture to the slow cooker, mix to combine. Sprinkle with Parmesan cheese or nutritional yeast, and pour jar of tomato passata on top.

Cover and cook on HIGH for 1 ½ -2 ½ hours or on LOW for 4-5 hours, stirring periodically (if possible). Toss all of the ingredients together, and serve.