Recipe: Ravioli Casserole (with ground beef, ricotta, and spinach) (crock pot)

RAVIOLI CASSEROLE

1 1/2 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 oz) can peeled tomatoes in thick puree
1 (15 oz) can tomato sauce
2 tsp Italian herb seasoning
1/4 tsp freshly ground black pepper
1 lb bow-tie pasta or fettuccine
1 (10 oz) pkg frozen chopped spinach, thawed/squeezed dry
2 cups ricotta cheese
1/2 cup freshly grated imported 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 1/2-quart slow cooker.

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 (200 degrees).

Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses.

Cover and slow-cook for 5 minutes.

Serve the casserole directly from the slow cooker.

Notes: Casseroles are the ultimate comfort food. Here's one with the ingredients for ravioli, but mixed up and cooked the slow cooker way.

Servings: 4-6
Source: Ready And Waiting by Rick Rodgers