Crock-pot Ravioli Casserole
1½ lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
10 oz. frozen spinach, thawed (I used fresh spinach) (optional)
16 oz. bowtie pasta, cooked
½ cup parmesan cheese, shredded
1½ cup mozzarella, shredded
Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.
Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.
Add the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix it all up really well.
Then add the last 1/2 cup of mozzarella to melt on the top.