Mmm, Mmm Monday - Crock-Pot Ravioli Casserole

Once school starts, I am on the hunt for quick and easy recipes. If it can be done in the crock-pot, I love it even more. While this recipe was delicious, I wouldn't say it necessarily needed to be done in the crock-pot and it isn't one I would be able to throw together in the morning before school. This would make a great weekend meal to come home to though!

Crock-Pot Ravioli Casserole
Recipe from Becoming Betty

1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie past, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

First set of ingredients

Brown the ground beef with onions and garlic.

Put in the crock-pot and add the sauce, stewed tomatoes, and seasonings. I did this step the night before. The next morning, I cooked it on low for 6-7 hours.

The second set of ingredients.  I also cooked the pasta the night before.

Add the spinach, pasta, Parmesan and 1 cup of the mozzarella. Mix well and top with the remaining cheese. Turn on high and cook for 30 more minutes. I cooked mine a little longer to make sure my cold noodles were thoroughly warmed.

We served ours with warm, crusty bread.

Reviews from The Peanut Gallery:

Me: 4 out of 5 stars. This was really good, but could have been done without the crock-pot. When cooking crock-pot recipes, I'm a "throw it all in" kinda girl. I really loved the addition of the fresh spinach and stewed tomatoes. I love sneaking in those veggies!

Andy: 5 out of 5 stars. He has already requested that this be made again.

Emma:

This recipe has meat and offensive noodle shapes. She ate it, but not without some drama. Normal kids would love it, though.

Sophia:

She ate it up without complaint. She tried to pick the spinach out, but chopping the spinach up prior to adding it would be an easy fix.