Crock-Pot Ravioli Casserole

• 1 (10 oz.) pkg. frozen chopped spinach
• 1 (8 oz.) pkg. twisty noodles
• 1 lb. ground beef chuck
• 1/2 lb. mild Italian sausage
• 1 onion, finely chopped
• 2 Tbsp. oil
• 3 green onions, chopped
• 2 (8 oz.) cans tomato sauce
• 1 tsp. salt
• 1 tsp. oregano
• 1/2 c. shredded Parmesan or Romano cheese
• 1 c. (1/2 pt.) sour cream
• 1 c. (4 oz.) shredded Monterey Jack cheese

1. Defrost spinach.
2. Squeeze dry.
3. Cook noodles in boiling, salted water until tender.
4. Drain.
5. Brown meats and onion in oil until crumbly.
6. Add tomato sauce, salt and oregano.
7. Cover. Simmer 30 minutes.
8. Mix in spinach.
9. Spoon half the noodles into a buttered crock-pot.
10. Top with half of meat mixture and half the Parmesan cheese.
11. Cover with layers of remaining noodles, meat and Parmesan cheese.
12. Spread with sour cream.
13. Sprinkle with Jack cheese and onions.
14. Cook on high 300u0b0 for 1 hour.

spinach, twisty noodles, ground beef chuck, italian sausage, onion, oil, green onions, tomato sauce, salt, oregano, parmesan, sour cream, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282522 (may not work)