Ravioli Casserole in the Crockpot
From chefmeow 16 years ago
- 480 minutes to make
- Serves 4
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 shopping list
- 1 medium white onion chopped shopping list
- 2 garlic cloves minced shopping list
- 28 ounce can peeled tomatoes in thick puree shopping list
- 15 ounce can tomato sauce shopping list
- 2 teaspoons Italian herb seasoning shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1 pound bow tie pasta freshly cooked shopping list
- 10 ounces frozen chopped spinach thawed and squeezed dry shopping list
- 2 cups ricotta cheese shopping list
- 1/2 cup freshly grated imported parmesan cheese shopping list
How to make it
- 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.
rml
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" It was excellent "