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PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-feta-and-tomato-pasta/
3-4 cups grape or cherry tomatoes (I use two 10-oz. cherubs salad tomatoes)
8 oz. feta cheese (block)
8 oz. cream cheese (block)
1/4 cup olive oil
6 garlic cloves left whole
1/2 tsp. dried leaf oregano (not ground)
1/4 tsp. dried leaf thyme (not ground)
1/4 red pepper flakes (leave out if you don’t like spicy)
1 tsp. salt
1/4 tsp. pepper
16 oz. dried rotini pasta (cook according to package directions, drain)
SLOW COOKER SIZE:
5-quart or larger
shredded parmesan cheese
Add the cherry tomatoes to the bottom of the slow cooker.
Add the feta cheese and cream cheese blocks.
Pour over the olive oil.
Sprinkle over the seasonings, salt, and pepper and add the garlic cloves.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or on low for 6 hours.
After cooking the pasta according to the package directions, drain. Add the pasta to the slow cooker.
Top with shredded parmesan cheese and basil if desired.
The Magical Slow Cooker
PO BOX 70586
Springfield, OR 97475
Slow Cooker Recipes