Who doesn’t like ravioli – especially when it’s homemade? This crock pot ravioli casserole is a delight, even to a Master Chef. It’s the kind of entree that leaves your palate asking for more.
I have a vegetable garden and grow fresh spinach, tomatoes, onions and even the needed herbs. I’ve gotten very spoiled with the taste of pure freshness.
But whether I buy these things at the grocery store or vegetable stand, it’s still fresh and makes this recipe taste yummy.
Using a crock pot is so handy for the very busy family cook. You can put it in the crockpot (this is the one I use and love!) on low or simmer before you leave for work away from home. Then relax… it cooks by itself.
Don’t forget to put the lid on tight to keep moisture in.
Cooking in this slow, simmering way keeps the needed vitamins inside and because it’s a slow process, it keeps the meat very tender and the vegetables with all the taste of freshness.
Another place this is always a hit is on a family outing at the park or at a church potluck. At a potluck, so many cooks seem to think it’s a contest for who brings the best entree (or dessert). There is such a variety that your meal is absolutely delicious. But at all that I have attended, this casserole is among the best.
When I first made this, my kids snubbed their noses at it. They didn’t even want to taste it. They were used to the easy way: open a can of Chef Boyardee and gulp it down. They loved it, but it wasn’t as good for them as the homemade version.
They finally accepted this favorite from a crock pot. Their eyes got big and their mouths hung open. After that, it was only mom’s Crockpot Ravioli Casserole.
You might want to add to this a side salad and yummy garlic toast. It makes a great full meal and no-one gets too hungry waiting for their dinner.
So, try this and bon apetit!!
Crock Pot Ravioli Casserole
- 1.5 lbs lean ground beef
- 1 onion chopped
- 1 clove garlic minced
- 15 oz can tomato sauce
- 1 can stewed tomatoes
- 1 tsp oregano
- 1 tsp Italian seasoning
- salt and pepper to taste
- 10 oz frozen spinach thawed
- 16 oz bowtie pasta cooked
- 1/2 cup parmesan cheese shredded
- 1 1/2 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.