Ravioli Casserole (Crockpot)

1 1/2 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced or
1/8 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 (14 oz.) can stewed tomatoes
1 tsp. dried crushed oregano
1 tsp. Italian seasoning
Salt and pepper, to taste
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (16 oz.) pkg. bow-tie pasta, cooked and drained
1/2 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

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. During the last 30
minutes of cooking, turn on high if on low. Stir in the cooked pasta,
spinach and cheese. Serve immediately when mozzarella cheese is
melted. Serves 6.

More crockpot recipes:
http://www.cajuncookingrecipes.com/c...t/crockpot.htm