The Clarkenhovens.....

Crockpot Cheesy Penne
(Jessica) ~ BBC Board

1 lb sweet Italian sausage
1 ~ 15 oz can tomato sauce
1 ~ 14-oz can diced tomatoes
1 tsp oregano
1 tsp garlic powdersalt & pepper
1/4 cup veggie or olive oil
2 tsp granulated sugar
1/2-3/4 lb penne pasta
1 cup shredded mozzarella or Monterey Jack
Parmesan cheese

Cook sausage in frying pan on medium heat until browned & crumbly. Drain well. OR Cook sausage whole in casings; remove and dry, then cut into halved circles.

Place in crock pot. Add sauce & diced tomatoes. Add oregano, garlic powder, salt & pepper, oil, sugar & stir well. Cook on low 7-8 hours or high 4-6 hours. Salt large pot of water & cook 1/2-3/4 lb of penne 4-5 minutes less than directions on box call for (about 7 or 8 minutes). Add penne & stir well.

Top with 1 cup shredded cheese. Continue to cook on high for 15-20 minutes or until pasta is tender & heated & cheese has melted. Serve w/ Parmesan cheese

*OP’s notes: I’ve used a 9 oz bag of tortellini in this recipe too. You can just add the tortellini without pre-cooking it at all.

-->Sandy-->’s Notes for Stovetop Preparation: Brown the meat in a large skillet, add sauce, tomatoes, oregano, garlic powder, salt & pepper, oil, sugar & stir well. Simmer on low heat for at least an hour to allow flavors to meld. Add the cooked pasta and cheese, serve.