Crock-Pot Ravioli Casserole

Serves 4 to 6. Recipe is by Katherine Hert.

1½ lbs. lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15-oz.) can tomato sauce

1 (14.5-oz.) can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

Salt and pepper to taste

1 (10-oz.) pkg. frozen spinach, thawed, or 1 (9-oz.) pkg. fresh spinach

1 (16-oz.) pkg. bow-tie pasta, cooked

½ cup Parmesan cheese, shredded

1½ cup mozzarella cheese, shredded

1. Brown ground beef with onion and garlic on stove-top over medium-high heat.

2. Place in slow cooker and add sauce, tomatoes and seasonings.

3. Cook on Low for 6 to 7 hours. Add spinach, pasta, Parmesan and 1 cup of the mozzarella cheese during the last 30 minutes of cooking and turn cooker to High.

4. Add last ½ cup of mozzarella in the last few minutes, allowing to melt on top.