Vegetarian American Chop Suey (Crock-Pot)

This reminded me of American Chop Suey (an old '60s comfort food recipe which I used to make in a skillet on the stove) but healthier and made in a crockpot. I thought a chopped green pepper or sliced mushrooms may be great additions to this recipe. Adapted from Fresh From the Vegetarian Slow Cooker

• Ready In: 4 hrs 15 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 1 (28 ounce) can tomatoes, crushed
• 1 (12 ounce) package  frozen vegetarian  veggie crumbles
• 1 -2  cup hot water
• 1⁄2 cup red wine
• 1  teaspoon  italian seasoning
•  salt
•  pepper
• 8  ounces pasta (I used bow ties, but any macaroni-type of pasta will work)
• 1  tablespoon basil, chopped
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a skillet over medium heat heat oil and then add onion, cooking until softened. Stir in garlic and cook another minute or so. Although I didn't use them I thought a green pepper and/or mushrooms would be great to add to the skillet.
2. Transfer onion mixture to the crockpot.
3. Stir in next 7 ingredients (tomatoes - pepper) and cook on low for 3 1/2 hours.
4. Stir in pasta, cover and cook on low for another 30 minutes.
5. Stir in basil and sprinkle with cheese.