Slow Cooker Ravioli Casserole Recipe

2017-06-30
  • Yield : 6 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 7:00 h
  • Ready In : 7:10 h

Slow cooker ravioli casserole recipe.Ground beef with vegetables and pasta cooked in slow cooker.Very easy and delicious casserole recipe.

Ground beef and pasta cooked in crock pot turn juicy and extremely tasty. I used bow tie pasta for this casserole.

Slow Cooking Benefits are: saves cooking time and energy,hands-free all-day cooking,very easy cleanup,meets various cooking needs,such as-poaching,stewing,braising,roasting,baking.

Dried pasta should be cooked al dente (cooked so as to be still firm when bitten) and added to slow cooker during the last 15-20 minutes.

Slow Cooker Ravioli Casserole Recipe

Ingredients

  • 1 ½ pounds (720 g) lean ground beef
  • 1 large yellow onion,peeled and chopped
  • 1 clove garlic,peeled and minced
  • 15 oz (450 ml) can tomato sauce
  • 14 ½ oz (435 ml) can stewed tomatoes,undrianed
  • 1 teaspoon dired oregano
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper,to taste
  • 10 oz (300 g) frozen spinach (thawed)
  • 16 oz (480 g) bow tie pasta cooked
  • 1/2 cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese plus 1/2 cup extra

Method

Step 1

Grease large nonstick skillet with cooking spray. Add ground beef and onions and brown,stirring< over medium-high heat for a few minutes. Transfer beef mixture to slow cooker.

Step 2

Pour in tomato sauce and add seasoning. Cover slow cooker and cook on low-heat setting for 6-7 hours.

Step 3

Add remaining ingredients(1 cup shredded Mozzarella cheese) during last 30 minutes. Increase heat to high. Mix well all ingredients. Top with remaining 1/2 cup cheese.Cook until cheese is melted.

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Nutritional Info

This information is per serving.

  • Calories

    423
  • Protein

    39 g
  • Carbohydrate

    45.1 g
  • Fat

    7.9 g
  • Cholesterol

    66.5 mg
  • Sodium

    479 mg
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