Sun-dried tomatoes have such an intensely wonderful taste. I love how the earthiness of fresh rosemary goes so well with the sweetness of the sun-dried tomatoes. In the recipe below, we take all that goodness and put it into a delicious penne pasta dish.
We start by adding browned ground beef into a slow cooker along with garlic, sun-dried tomatoes, water and finely chopped fresh rosemary. This simmers together slowly, bringing all the flavors together. Then we stir Parmesan cheese into the mixture. To finish it off, we add the cooked penne and gently toss it in all that goodness.
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Cooktop Cove
Slow Cooker Penne with sun-dried tomatoes
4
15 minutes
2 hours
2 hours, 15 minutes
2 pounds lean ground beef, browned and drained
1 tablespoon minced garlic
½ cup minced sun-dried tomatoes
1 cup water
2 tablespoons tomato paste
2 teaspoons finely chopped fresh rosemary
1 cup grated Parmesan cheese
16 ounces penne pasta, cooked according to package
Salt and pepper to taste
In a 6-quart slow cooker, add ground beef, garlic, sun-dried tomatoes, water, tomato paste and rosemary. Season with salt and pepper, then mix well.
Cover and cook on high for 2 hours or on low for 5 hours.
Skim any excess fat and discard. Stir in Parmesan cheese, then add penne pasta and toss to combine.
Serve with a warm slice of garlic bread.