Vegetarian

Slow Cooker Monterey Pasta is for Dinner.

Slow Cooker Monterey Pasta takes 15 minutes to prepare.

Slow Cooker Monterey Pasta takes 480 minutes to cook.

Slow Cooker Monterey Pasta makes 6 servings.

The ingredients for Slow Cooker Monterey Pasta are:

4 oz dry Whole Wheat Spaghetti, broken into pieces
1 egg
1 cup Light Sour Cream
.25 c grated Parmesan (don't use that green can grossness -- splurge on the legitimate shreds)
.5t minced garlic
2 cups 2% milk cheese (I used a blend of part-skim mozzarella and colby)
1 pkg. frozen spinach
.5 (6 oz can) French Fried Onions (1.5 cups)

Here is how you make Slow Cooker Monterey Pasta:

Boil water for pasta. Thaw spinach in microwave, drain. Cook pasta until al dente and drain.In a large bowl (at least 3 cups) mix sour cream, parmesan cheese, and garlic. Beat egg in a separate bowl and blend with the sour cream mixture.Spray your slow-cooker with PAM and add the sour cream mixture. Add cooked pasta, cheese, spinach, and half of the french fried onions. Stir until mixed.Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Top with rest of onions and more cheese if desired. I make this with homemade chicken strips for the non-vegetarians -- it goes wonderfully!Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user RACHELMARLENA.

The nutritional information for Slow Cooker Monterey Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 325.4

• Total Fat: 19.5 g
• Cholesterol: 72.0 mg
• Sodium: 515.6 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 3.1 g
• Protein: 17.9 g

The dietary needs meet for Slow Cooker Monterey Pasta is Vegetarian