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.