FBD

Ravioli Casserole

Crockpot ravioli casserole

ItalianChickenAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 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 fettuccine, freshly cooked
  • 1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
  • 2 cups ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. 1

    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.

  2. 2

    Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.

  3. 3

    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.

  4. 4

    Skim the fat from the surface of the meat sauce.

  5. 5

    Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.

Tags

crockpotitalianslow-cooker