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CROCKPOT RAVIOLI CASSEROLE




Source of Recipe


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List of Ingredients




1.5 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettucine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted
2 cups ricotta cheese
1/2 cup freshly grated 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 slowcooker. 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. Skim the
fat from the surface of the meat sauce. Stir in the cooked pasta,
spinach, and ricotta and Parmesan cheeses, and slow cook for
5 more minutes.