Years and years ago, my sister got me a small slow cooker and a slow cooker cookbook. The problem was, the recipes were all for large servings. Now I have a regulation sized Instant Pot and a second person in the house, so now I have a way to use the book. This is one of many recipes I plan on trying this year.
This is a fantastic quarantine recipe because you can rely heavily on canned goods and you're home anyway. Might as well break out the slow cooker or use the slow cook function on your Instant Pot like I did.
Source: Fix-It & Forget-It Lightly | Serves: 6 | Time: 6 hr
What I changed:
Used 2 fewer oz of marinara sauce, and used Di Bruno Bros sweet basil and garlic instead of plain
Left out the pepperoni
Added olives
Used Penzeys Frozen Pizza seasoning instead of Italian seasoning
Replaced macaroni with trecce pasta, because we fancy
Ingredients
24 oz jar sweet basil & garlic marinara sauce
14.5 oz can diced #tomatoes
8 oz #mushrooms, stemmed and sliced (I used canned)
6 oz black #olives, chopped (I used canned)
1 large #BellPepper, diced (I used red)
1 large red onion, chopped (used an onion from a farmers market for the first time, makes a huge difference!)
1 cup water
1 tbsp Penzeys Frozen Pizza seasoning
1 cup dry trecce pasta
Shredded vegan cheese
Instructions
Combine all ingredients, except for the cheese. Cover and cook on low for 5-6 hours. Ladle into soup bowls, and sprinkle with cheese.