Ravioli Casserole

Ravioli Casserole
from the kitchen of: Julie Bennion

• 1 1/2 lbs. ground beef or sausage
• 1 medium onion, chopped
• 1 clove garlic, minced or 1/8 teaspoon garlic powder
• 2 cans (8 ounces each) tomato sauce
• 1 can (14 ounces) stewed tomatoes
• 1 teaspoon dried crushed oregano
• 1 teaspoon Italian seasoning
• Salt & Pepper to taste
• 1 package (10 ounces) frozen, chopped spinach, thawed
• 1 package (16 ounces) bow-tie pasta, cooked al dente
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

In a large skillet over medium-high heat, brown ground beef, onion, and garlic. Cook until onion becomes clear and soft, approximately 20 minutes. Drain excess fat. Transfer meat mixture to Crockpot.

Add the tomatoes, tomato sauce, oregano, Italian seasoning, and salt & pepper, stirring to break up stewed tomatoes. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. In the last 30 minutes turn to High if on Low.

Stir in cooked pasta, spinach, and cheese, Serve immediately when cheese is melted.

Serves 6

*You can leave out the meat for vegetarian meal