3-Ingredient Macaroni and Tomatoes Directions:
Lightly grease the inside of a 3–4 quart slow cooker with a small amount of butter or nonstick spray.
Pour the stewed tomatoes with all their juices into the slow cooker and gently break up very large tomato pieces with a spoon if desired.
Add the uncooked elbow macaroni and stir so the pasta is mostly submerged in the tomato juices.
Press the macaroni down gently so most of the pasta sits under the liquid.
Distribute the butter pieces evenly over the top of the macaroni and tomatoes.
Cover the slow cooker with the lid and cook on LOW for 1 1/2–2 hours, stirring once halfway through cooking.
Check the macaroni after 1 1/2 hours and continue cooking until the pasta is tender and the mixture becomes thick and saucy.
Stir well before serving so the pasta is coated evenly in the tomato sauce.
Serve warm directly from the slow cooker.
WW Points Calculation
2 cans stewed tomatoes (29 oz total, Del Monte) – 0.00
1 1/2 cups uncooked elbow macaroni (6 oz total, Barilla) – 21.00
1 tbsp unsalted butter (Land O Lakes) – 6.00
Points Information:
Total Points: 27.00
Servings: 4 servings (about 1 cup macaroni and tomatoes per serving)
Points per serving: 6.75
Nutrition Information
Calories: 205
Fat: 4 g
Protein: 6 g
Carbohydrates: 38 g
Sugar: 6 g
Sodium: 390 mg
I'm waiting for your comments! Enjoy!
