• Boil the rigatoni for five minutes, then drain and transfer to an oiled slow cooker insert.
• Place the ham, Alfredo sauce, and 1 cup mozzarella cheese over the pasta.
• In a separate bowl, mix the cream, milk, and flour.
• Pour the mixture into the insert.
• Top with the other cup of mozzarella cheese.
• Cover and cook on low for four hours.

• Grease the slow cooker insert.
• Add the onion, tomatoes, tomato sauce and paste, wine, and herbs to the insert.
• Cover and cook on low for seven hours.
• Turn the slow cooker temperature to high and add the scallops.
• Cover and cook for an additional 15 minutes.

• Prepare the Seasoning: In a mixing bowl, combine garlic powder, oregano, and basil.
• Season the Beef: Rub the seasoning mix all over the rump roast, coating it evenly.
• Assemble in the Slow Cooker: Lightly grease the slow cooker insert and place the seasoned roast at the bottom.
• Add the Ingredients: Top the roast with sliced onion and tomato sauce.
• Slow Cook: Cover and cook on low for 8 hours, until the beef is fork-tender.
• Serve: Slice and serve with cannellini beans, polenta, or crusty Italian bread for a complete meal.

• After spraying the slow cooker insert with a non-stick cooking spray, layer the carrots, onion, and garlic in the bottom. Place the veal shanks on top of the vegetables.
• Sprinkle everything with the oregano and basil, then pour in the beef broth.
• Cover and cook on high for six hours.

• Sprinkle the beef with garlic powder.
• Brown the beef in an oiled pan over medium-high heat.
• The beef does not have to be cooked through.
• Drain excess oils and place the beef into a greased slow cooker inner dish.
• Add mushrooms, carrots, tomatoes, onion, and rosemary.
• Slowly pour the wine and beef broth over all the ingredients.
• Cover and cook on low for seven hours.

• Grease the insert of the slow cooker.
• Add the onion, broth, wine, garlic, oregano, and chicken to the slow cooker.
• Cover and cook on low for six hours.
• Uncover and remove excess juices and bones.
• Shred the chicken with two forks.
• Add the tomatoes, shallot, and tomato paste to the slow cooker.
• Cover and cook for an additional hour on low.
• Salt and pepper to taste

• Dip the eggplant in the egg whites, coating it well.
• Mix the breadcrumbs, grated parmesan, and basil in a bowl.
• Place the eggplant in the bowl, turning it to ensure even coverage of breading.
• Spray the inner dish of the slow cooker with a nonstick spray, then place the breaded eggplant in the bottom.
• Sprinkle the shredded parmesan cheese over the eggplant, then drench everything with the tomato sauce.
• Cook on low for five hours.

Sauté the Vegetables:

• Heat olive oil in a skillet over medium heat.
• Add eggplant and onion and sauté until the onion turns translucent.

Add More Ingredients:

• Stir in the mushrooms, olives, and tomato sauce.
• Cook until heated through.
• Remove from heat and set aside.

Prepare the Cheese Mixture:

• In a bowl, mix ricotta, mozzarella, and Parmesan cheese.
• Stir in the egg and Italian seasoning.

Layer the Lasagna:

• Cut the lasagna sheets to fit inside your slow cooker’s inner dish.
• Spray the inner dish with nonstick spray.
• Spread one-fourth of the vegetable and tomato mixture on the bottom.
• Place a pasta sheet on top.
• Add one-fourth of the cheese mixture over the pasta.
• Repeat until all the ingredients are layered, ending with cheese on top.

Cook:

• Cover and cook on low for 5 hours until the lasagna is tender and bubbly.

Serve Hot:

• Let it rest for a few minutes before slicing and serving.

• Brown the ground beef and sausage in a lightly oiled pan over medium-high heat.
• Stir in the garlic.
• Drain any excess grease and add the tomato sauce. Remove from heat and set aside. Combine mozzarella, parmesan, egg, and oregano. Stir the mixture well.
• Coat the inside of the slow cooker dish with a nonstick spray. Use kitchen scissors to cut the lasagna sheets to fit inside the slow cookers. Ladle one-fourth of the meat mixture into the bottom of the dish, then place a pasta sheet on top. Spoon one-fourth of the cheese sauce on top of the pasta sheet.
• Repeat this pattern, ending with cheese sauce on top, until the slow cooker is full of layers and the meat and cheese mixtures are used completely.
• Cook on low for five hours.

• Boil the linguine according to the package’s directions or until the pasta is al dente.
• Drain and set aside.
• Heat the oil in a pan over medium heat and brown the ground turkey.
• Add the tomato sauce, mushrooms, onion, and bell pepper.
• Spray the slow cooker insert with a nonstick cooking spray.
• Ladle in one-fourth of the meat sauce, then one-fourth of the linguine, one-fourth of the pepperonis, and 1 cup of cheese.
• Repeat the layers until the ingredients are used.
• Cover and cook on low for four hours.