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Slow-Cooker Lentil Pasta Sauce with Spaghetti
Slow-Cooker Lentil Pasta Sauce with Spaghetti

Slow-Cooker Lentil Pasta Sauce with Spaghetti

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Cook Minutes 6 Hr 10 Min
Prep : 10 Min Cook: 6 Hr
This Slow-Cooker Lentil Pasta Sauce with Spaghetti will fit the bill not only for meatless Monday but for any day of the week. Thick and flavourful, this pasta sauce is perfect to throw into the slow cooker in the morning to have ready when you walk in the door later in the day. Just cook the spaghetti and dinner is ready!
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 jar (650 mL) Classico di Campania Sweet Basil Marinara Pasta Sauce
1 cup dry red lentils, rinsed
1 cup water
1 carrot, peeled, chopped
1 small onion, chopped
4 garlic cloves, minced
1 Tbsp. instant vegetable stock mix
1 tsp. dried basil leaves
1/4 cup Kraft 100% Parmesan Aged Grated Cheese, divided
440 g spaghetti, uncooked
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How do I make it ?
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Step 1
Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
Step 2
Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
Step 3
Drain spaghetti. Serve topped with pasta sauce mixture and remaining cheese.
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Special Extra
Sprinkle pasta sauce mixture with chopped fresh parsley before serving over the hot cooked spaghetti.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 610 mg
25 %
Carbohydrate 68 g
Fibre 11 g
Sugars 7 g
Protein 18 g
Vitamin A
25 %
Vitamin C
4 %
Calcium
2 %
Iron
30 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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