CROCK POT RAVIOLI CASSEROLE RECIPE

1 1/2 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced or
1/8 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 (14 oz.) can stewed tomatoes
1 tsp. dried crushed oregano
1 tsp. Italian seasoning
Salt and pepper, to taste
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (16 oz.) pkg. bow-tie pasta, cooked and drained
1/2 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

In a large skillet over medium-high heat, brown ground beef, onion and garlic. Cook until onion becomes clear and soft, approximately 20 minutes.

Drain excess fat. Transfer meat mixture to crock pot. Add the tomatoes, tomato sauce, oregano, Italian seasoning, and salt and pepper, stirring to break up stewed tomatoes. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. During the last 30 minutes of cooking, turn on HIGH if on LOW. Stir in the cooked pasta, spinach and cheese. Serve immediately when mozzarella cheese is melted. Serves 6.

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