Ravioli Casserole

Crockpot ravioli casserole

ItalianChickenAdvanced240 minBy Northstar

Ingredients

Servings

1 0.5 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
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can peeled tomatoes, in thick tomato puree
can tomato sauce
2 tsp Italian seasoning
0.3 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
pkg frozen chopped spinach, defrosted and squeezed to remove excess
moisture
2 cup ricotta cheese
0.5 cup freshly grated Parmesan cheese
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
3.5-qt slow cooker.
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.