Ravioli Casserole

• 1 1/2 pound beef ground
• 1 each onions chopped
• 1 each garlic clove, minced
• 18 teaspoon garlic powder
• 2 each tomato sauce 8 oz cans
• 1 each tomatoes stewed, 14 oz can
• 1 teaspoon oregano dried, crushed
• 1 teaspoon italian seasoning
• 1 x salt to taste
• 1 x black pepper to taste
• 1 each spinach 10 oz frozen package, thawed, chopped
• 1 each pasta bow-tie, 16 oz package, cooked, drained
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 1/2 cup mozzarella cheese shredded

1. In a large skillet over medium-high heat, brown ground beef, onion, and garlic.
2. Cook until onion becomes clear and soft, approximately 20 minutes.
3. Drain excess fat.
4. Transfer meat mixture to crockpot.
5. Add the tomatoes, tomatosauce, oregano, italian seasoning, and salt and pepper, stirring to break up stewed tomatoes.
6. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
7. In the last 30 minutes turn on High if on Low.
8. Stir in the cooked pasta, spinach, and cheese.
9. Serve immediately when mozzarella cheese is melted.
10. Serves 6.

ground, onions, garlic, garlic, tomato sauce, tomatoes, oregano, italian seasoning, salt, black pepper, pasta, parmesan, mozzarella cheese

Taken from recipeland.com/recipe/v/ravioli-casserole-2539 (may not work)