Crockpot recipes |
Pasta Shells And Sauce With Chickpeas |
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. |