Whenever we use slow cooker for our meals, my husband often volunteers for clean up duty.

Most of the time, I forget to spray the pot with non-stick cooking spray so clean up is difficult. He is always there to the rescue! He always says that I have already done my part and it’s time for him to do his. Sometimes, he asks our kids to help and they are always willing. To reward them, I always give them a cookie to go with their night milk or even a small piece of chocolate.

Ingredients

1 lb Tyson ground beef

12 oz. Package Hormel Pepperoni

1 tablespoon Wesson oil

½ cup diced onions

4 cloves of garlic, minced

2 cups uncooked pasta (any kind)

24 oz jar Prego marinara sauce (about 3 cups)

1 cup Hunt’s diced tomatoes (canned or fresh)

1 teaspoon McCormick dried italian herb seasoning

½ teaspoon McCormick pepper

½ teaspoon Morton salt

3 cups water

½ cup Borden heavy cream

1 cup Sargento shredded mozzarella cheese

½ cup Sargento shredded parmesan cheese

Instructions

Heat a medium pan over medium/high heat.

Cook ground beef until it browns, drain and remove from the pan and pour into slow cooker.

Wipe the pan with a paper towel and add 1 tablespoon oil to the same pan, cook the onions for 2-3 minute, until soft.

Add the minced garlic and cook for another 20 seconds.

Turn off heat and pour onions and garlic into slow cooker.

Add the jar of marinara sauce, diced tomatoes, Italian seasoning, water, pepperoni, and salt.

Cook on low for 6-8 hours.

Next, Add the pasta, heavy cream, half the mozzarella cheese, the Parmesan and gently stir.

Top with the remaining mozzarella cheese and cook for another 30 minutes to an hour or until the cheese is melted and bubbly.

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Quick Tip: Serve with green salad and your favorite bread.