Description
This unique twist on ravioli has been a huge hit with my family and friends. They all gobble it up!
Ingredients
- 1-½ pound Ground Beef Or Ground Chuck
- 1 Large Yellow Onion, Chopped
- 1 Large Green Bell Pepper, Chopped
- 1 clove Garlic, Finely Minced
- 1-½ cup Tomato Sauce
- ½ cups Sliced Jarred Mushrooms, Drained
- 1-¾ cup Canned Petite Italian Style Diced Tomatoes, Undrained
- 1 teaspoon Dried Oregano
- 1 teaspoon Italian Seasoning
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- Salt And Freshly Ground Black Pepper, To Taste
- 2 cups Bowtie Pasta, Cooked Al Dente
- 10 ounces, weight Frozen Spinach, Thawed And Squeezed Of All Moisture
- ½ cups Freshly Shredded Parmesan Cheese
- 1-½ cup Shredded Mozzarella Cheese, Divided
Preparation
In a skillet, brown ground beef or ground chuck with onion, green bell pepper and garlic. Drain fat and place in greased crockpot with tomato sauce, mushrooms, diced tomatoes and seasonings. Cook for 7 1/2 hours on low, stirring often.
Add pasta, spinach, Parmesan cheese and 1 cup mozzarella cheese. Stir really well to ensure it is thoroughly mixed, and cook an additional 30 minutes.
Add remaining mozzarella cheese prior to serving.
