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Ravioli Casserole


  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced or
  • 1/8 teaspoon garlic powder
  • 2 (8 ounce) cans tomato sauce
  • 1 (14 ounce) can stewed tomatoes
  • 1 teaspoon dried crushed oregano
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (16 ounce) package bow-tie pasta, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese


  1. In a large skillet over medium-high heat, brown ground beef, onion and garlic.
  2. Cook until onion becomes clear and soft, approximately 20 minutes.
  3. Drain excess fat. Transfer meat mixture to slow cooker.
  4. Add the tomatoes, tomato sauce, oregano, Italian seasoning, and salt and pepper, stirring to break up stewed tomatoes.
  5. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. During the last 30 minutes of cooking, turn on HIGH if on LOW.
  6. Stir in the cooked pasta, spinach and cheese.
  7. Serve immediately when mozzarella cheese is melted.

Yield: 6 servings

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