Slow Cooker Ravioli Casserole
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can stewed tomatoes
1 cup water
1 teaspoon oregano
1 teaspoon Italian seasoning
salt, to taste
pepper, to taste
10 ounces frozen spinach, thawed
1 (16-ounce) box bowtie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cups mozzarella cheese, shredded
Directions
In a large skillet on the stove-top over medium-high heat, add the beef and the onion.
Sauté, stirring, until the beef has browned and the onion is translucent, for about 3-4 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Remove the skillet from the heat.
Pour the contents of the skillet into the slow cooker.
Add the tomato sauce, stewed tomatoes, water, oregano, Italian seasoning, salt, and pepper.
Cover the slow cooker and cook on low for 6 hours.
30 minutes before the end of the cooking time, add the spinach and bowtie pasta.
5 minutes before the end of the cooking time, add the Parmesan and mozzarella to melt over the dish.
