Crockpot Spicy Beef and Pasta
Source: Michele Wilson
Servings: 8

1 pound ground beef, extra lean
1 medium onion -- chopped
2 cloves garlic -- minced
14 1/2 ounces no-salt-added whole tomatoes -- diced
8 ounces no salt added tomato sauce
8 ounces mushroom -- sliced
6 ounces no salt added tomato paste
4 1/2 ounces black olives -- drained and chopped
10 3/4 ounces low sodium tomato soup, canned
1/2 cup water
1/2 cup red wine
1 tablespoon low sodium Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Italian seasoning
1 tablespoon chives, freeze-dried
1/8 teaspoon crushed red pepper
1 teaspoon Dijon mustard
8 ounces elbow macaroni
1/2 cup mozzarella cheese, part skim milk
1/2 cup Parmesan cheese

Add all ingredients except macaroni and cheese in a crockpot and mix well. Cover and cook on Low 5 to 6 hours or High 2 to 3 hours.

Add macaroni and mix well. Turn to High and cook 1 hour.

Mix cheese and sprinkle over top of each serving.