CROCKPOT RAVIOLI CASSEROLE

1.5 lbs lean ground beef 
1 medium onion, chopped 
2 garlic cloves, minced 
1 28 oz can peeled tomatoes, in thick tomato puree 
1 15 oz can tomato sauce 
2 tsp Italian seasoning 
1/4 tsp pepper 
1 lb bow-tie pasta or fettuccine, freshly cooked 
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess
moisture 
2 cups ricotta cheese 
1/2 cup freshly grated 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 3.5-qt 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. 

Skim the fat from the surface of the meat sauce. Stir in the cooked
pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more 
minutes. 

[Non-text portions of this message have been removed]






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