Slow Cooker Ravioli Casserole doesn’t even actually feature ravioli. Instead, it offers all the flavors of your favorite stuffed pasta, with bowtie pasta to help soak up a deliciously rich, seasoned, slow-cooked tomato sauce with plenty of savory beef. The top is a melty layer of creamy mozzarella and sharp parmesan cheeses, so you get a wonderful cheesy stretch with every bite. Slow Cooker Ravioli Casserole takes a look at traditional ravioli dinner and plays with it, much to the delight of your taste buds.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can stewed tomatoes
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- salt, to taste
- pepper, to taste
- 10 ounces frozen spinach, thawed
- 1 (16-ounce) box bow tie pasta, cooked
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cups mozzarella cheese, shredded
Directions
Step 1 –In a large skillet on the stovetop over medium-high heat, add the beef and the onions.
Step 2 –Sauté, stirring, until the beef has browned and the onions are translucent, for about 3-4 minutes.
Step 3 –Add the garlic and sauté until fragrant, about 1 minute.
Step 4 –Remove the skillet from the heat.
Step 5 –Pour the beef mixture into the slow cooker.
Step 6 –Add the tomato sauce, the stewed tomatoes, the water, the oregano, the Italian seasoning, the salt, and the pepper.
Step 7 –Cover the slow cooker and cook on low for 6 hours.
Step 8 –30 minutes before the end of the cooking time, add the spinach and the bow tie pasta.
Step 9 –5 minutes before the end of the cooking time, add the parmesan and the mozzarella.
Step 10 –Serve hot!
