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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Joy Frey of Kelso, Missouri appreciates the convenience of this meal—its flavor might remind you of ravioli. The recipe makes a lot, so I don't have to cook on the night we enjoy the left-overs, she adds. Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 garlic clove, minced |
2 cans (8 ounces each) tomato sauce |
1 can (14-1/2 ounces) stewed tomatoes, chopped |
1 teaspoon dried oregano |
1 teaspoon italian seasoning |
salt and pepper to taste |
1 package (16 ounces) bow tie pasta, cooked and drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Transfer to a 3-qt. slow cooker. Stir in the tomato sauce, tomatoes and seasonings. Cover and cook on low for 7-8 hours or until bubbly.
3. Increase heat to high; stir in pasta, spinach and cheeses. Cover and cook 10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
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