Crockpot Ravioli Casserole

[angelsmom10]

Crockpot Ravioli Casserole

1 1/2 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

[wiininkwe]

I fix a ravioli casserole for my family occasionally that is a quick, last minute meal.   It uses canned raviolis, but it's really good.  
 
1 large can Chef BoyArdee ravioli
1 package frozen brocolli
1 package  shredded mozzarelli cheese
add any spices or seasonings, sliced onions or whatever you prefer
 
put all ingredients into  casserole dish or pan, bake at 400 til cheese is bubbly and brown.