Crock-Pot Creamy Tomato & Cheese Legume Pasta

Ingredients

• 8 qt crock-pot with silicone liner
• 14 oz Barilla Protein+ Cellentani:
• 24 oz Ragu Kettle Cooked Tomato Basil Sauce:
• 4 oz Monterey Jack Cheese shredded
• 1 1/2 cups Water:
• 1 tbsp Toasted Onion Powder:
• 2 tsp Garlic Salt:
• ½ tsp Aleppo Pepper Powder
• 2 tbsp Butter Powder:
• 1-1/2 tbsp Sodium Citrate Powder:
• 1 tbsp Pure Glucose Powder:

Steps

1. Dissolve in the crock-pot, combine the Ragu sauce, water, and all dry powders (onion powder, garlic salt, Aleppo pepper, butter powder, sodium citrate, and glucose). Whisk vigorously until the powders are fully dissolved into the liquid. On low with lid cover heat for 30min
2. Add pasta: add the 14 oz box of dry pasta to the crock-pot. Stir thoroughly to ensure every piece of pasta is completely coated in the sauce mixture.
3. Initial cook: cover and cook on low for 40 minutes. Then incorporate cheese: at the 40-minute mark, add the 4 oz of shredded Monterey Jack cheese. Stir well to combine.
4. Hold: switch the crock-pot to keep warm until ready to serve.