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Crockpot Recipe - RAVIOLI CASSEROLE

Ingredients:
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 fettuccine, 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

Directions:
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.

General Food Recipe Tip:

Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.