Ravioli Casserole In The Crockpot |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 4 |
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This recipe came from the Davidson Estate in Wylie, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1991. Enjoy. Ingredients:
1-1/2 pounds lean ground beef |
1 medium white onion chopped |
2 garlic cloves minced |
28 ounce can peeled tomatoes in thick puree |
15 ounce can tomato sauce |
2 teaspoons italian herb seasoning |
1/4 teaspoon freshly ground black pepper |
1 pound bow tie pasta freshly cooked |
10 ounces frozen chopped spinach thawed and squeezed dry |
2 cups ricotta cheese |
1/2 cup freshly grated imported parmesan cheese |
Directions:
1. In a large skillet over medium high heat cook the ground beef, onion and garlic stirring often to break up lumps for 5 minutes. Tilt pan to drain off excess fat then transfer beef mixture to a small slow cooker. Add tomatoes with their puree, tomato sauce, Italian seasoning and pepper stirring to break up tomatoes with the side of a spoon. Cover and slow cook for 8 hours on low. Skim the fat from the surface of the meat sauce then stir in the cooked pasta, spinach, ricotta and Parmesan cheese and slow cook for 5 minutes.
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