1canDiced Tomatoesno sugar listed in ingredients, 28 oz
1cantomato paste6 oz
1canv-8 juice12 oz
1bagfrozen diced bell peppers10 oz
2cups100% whole wheat pasta
1cupwater
Optional Toppings
ricotta cheeseoptional topping
mozzarellashredded, optional
Instructions
To Cook Immediately: Slow Cooker
Combine all ingredients except pasta, cheeses, and water in a slow cooker. Cook on low 7 hours or on high 3.5 hours. Add water and pasta. Cook on high 30 min or until pasta is cooked through. Serve topped with cheeses, if desired.
To Cook Immediately: Instant Pot
Add all ingredients except pasta, water, and optional cheeses to an instant pot. Lock lid; set valve to sealing. Program for soup. When done, use quick release (turn valve to venting, being careful to stay away from the released steam). Add pasta and water. Stir. Lock lid; set valve to sealing. Program for manual-high and reduce time to 4 minutes. Use either natural pressure release or quick release when done.
To Freeze
Combine all ingredients except pasta, cheeses, and water in a 1 gallon zip top bag. Label and freeze until ready to use.
To Cook After Freezing: Slow Cooker
When ready to use, place frozen meal in the slow cooker and cook on low for 8 hours or high for 6 hours. Add water and pasta. Cook on high 30 min or until pasta is cooked through. Served topped with cheeses, if desired.
To Cook After Freezing: Instant Pot
Add frozen meal to an instant pot. Push sauté. Keep it on sauté until there is at least 1/2 cup of liquid at the bottom of the pot. Once there is adequate liquid, lock lid; set valve to sealing. Program for soup and add 10 minutes. When done, use quick release (turn valve to venting, being careful to stay away from the released steam). Add pasta and water. Stir. Lock lid; set valve to sealing. Program for manual-high and reduce time to 4 minutes. Use either natural pressure release or quick release when done.