Français - Currently listing 2,459 recipes in 84 categories!
Latest Recipes
Vote for us on Google ---> |
1 can crushed tomatoes - (28 oz)
1 can chick-peas - (19 oz) -- rinsed and drained
6 garlic cloves -- minced
1 teaspoon sugar
1 teaspoon Italian herb seasoning
1 tablespoon red wine vinegar
4 slices dried eggplant -- finely chopped,
(optional)
6 fresh basil leaves -- finely snipped
12 ounces medium pasta shells
2 tablespoons grated Parmesan Cheese
Combine the tomatoes, chick-peas, garlic, sugar, seasoning, vinegar, and eggplant, if you wish to use eggplant, in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours to make the sauce.
During the last hour, cook the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese.
This recipe yields 6 servings.
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
*Conversions*
Mesures liquides Mesures solides Température Cuisson au gaz
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Old Fashioned Baked Beans Italian Sausage And Peppers Spicy Southwestern Rice South Of The Border Lasagna Pizza Swiss Steak
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!