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 bowtie pasta, cooked • 1/2 cup parmesan cheese, shredded • 1 1/2 cups mozzarella cheese, shredded
In a large skillet on the stove-top over medium-high heat, add the beef and the onion.
Sauté, stirring, until the beef has browned and the onion is translucent, for about 3-4 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Remove the skillet from the heat.
Pour the contents of the skillet into the slow cooker.
Add the tomato sauce, stewed tomatoes, water, oregano, Italian seasoning, salt, and pepper.
Cover the slow cooker and cook on low for 6 hours.
30 minutes before the end of the cooking time, add the spinach and bowtie pasta.
5 minutes before the end of the cooking time, add the parmesan and mozzarella to melt over the dish.