Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Ground beef
1 md Onion -- chopped
1 cl Garlic -- minced -OR-
1/8 ts Garlic powder
16 oz Tomato sauce (2 cans)
14 oz Can stewed tomatoes
1 ts Dried oregano -- crushed
1 ts Italian seasoning
Salt and pepper -- to taste
10 oz Pkg frozen chopped spinach -- thawed
16 oz Pkg bow-tie pasta -- cooked and drained
1/2 c Parmesan cheese -- grated
1 1/2 cups Mozzarella cheese -- shredded
In a large skillet over medium-high heat, brown ground beef, onion,
and garlic. Cook until onion becomes clear and soft, approximately
20 minutes. Drain excess fat. Transfer meat mixture to Crock-Pot.
Add the tomatoes, tomato sauce, oregano, Italian seasoning, and salt
and pepper, stirring to break up stewed tomatoes. Cover and cook on
Low for 7 to 8 hours or on High for 3-1/2 to 4 hours. In the last
30 minutes turn on High if on Low. Stir in the cooked pasta, spinach,
and cheese. Serve immediately when mozzarella cheese is melted.
