This Crock-pot Ravioli Casserole was filling and flavorful and the kids loved it! Three stars in our house.
I have made this recipe a couple different times now and the last time I made it I threw all the ingredients together in the crock pot at home and took it to the farm office and cooked it.
Apparently, the smell carried and people came out of the woodwork wondering what it was that smelled so good! I doubled the recipe on this particular day so we had plenty to share.
I even got a complement from my meat and potato loving farmer father-in-law who isn’t a fan of pasta. That doesn’t happen very often so you know this recipe is a keeper!
You could almost call this a ravioli lasagna. You layer it the same way you would a lasagna except the layer of cheese is already included in the pasta so I just sprinkled the shredded cheese on the top
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded