Combine first 4 ingredients in a gallon resealable freezer bag; freeze. Thaw completely; place in a greased slow cooker. Cover, cook on low for 2½-3 hours or until tender. Add water if needed. Spoon mixture over prepared pasta. Makes about 6 servings.
Tip: If you want the sauce thicker, stir together 1-2 Tbsp. corn starch with 1 Tbsp. water and add during the last 5 minutes of cook time.
Sides: fresh vegetable sticks and dip