Slow Cooker "Ravioli"
I’ve made this for years, but I’ve never understood why the original recipe called it “ravioli.” I get that the flavor is similar but the shape is nowhere near the same. Oh well—whatever it’s called, it’s delicious, and the spinach makes it a one-dish meal!
1 ½ pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (32-ounce) can tomato sauce
1 (32-ounce) can diced tomatoes
2 teaspoons oregano
2 teaspoons Italian seasoning
Salt and pepper to taste
12 ounces frozen spinach, thawed (or use fresh spinach)
16 ounces bowtie or farfalle pasta, cooked
½ cup Parmesan cheese, shredded
1 ½ cups mozzarella cheese, shredded
Brown ground beef with onion and garlic in a skillet over medium heat. Drain the ground beef mixture and add to a slow cooker. Combine with tomato sauce, tomatoes, and seasonings. Cook for 6-7 hours on low.
About 30 minutes before serving, add the spinach, pasta, Parmesan, and one cup of the mozzarella and mix well. Top with the remaining mozzarella to serve.
