Saturday, Apr. 19, 2008

Crockpot ravioli casserole

This easy recipe can be made with half ground beef and half Italian sausage.

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 fettucine, 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.

-- cookingcache.com