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    Ravioli Casserole


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 lb lean ground beef
    1 medium onion, chopped
    2 garlic cloves, minced
    1 (28 oz) can peeled tomatoes in thick puree
    1 (15 oz) can tomato sauce
    2 tsp Italian herb seasoning
    1/4 tsp freshly ground black pepper
    1 lb bow-tie pasta or fettuccine
    1 (10 oz) pkg frozen chopped spinach, thawed/squeezed dry
    2 cups ricotta cheese
    1/2 cup freshly grated imported parmesan cheese

    Recipe



    In a large skillet over medium-high heat, cook the ground beef, onion, and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3 1/2-quart slow cooker.

    Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon.

    Cover and slow-cook for 7 to 8 hours on low (200 degrees).

    Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses.

    Cover and slow-cook for 5 minutes.

    Serve the casserole directly from the slow cooker.

    Notes: Casseroles are the ultimate comfort food. Here's one with the ingredients for ravioli, but mixed up and cooked the slow cooker way.

    Servings: 4-6

 

 

 


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