A few weeks ago, we gave this recipe a try and absolutely loved it! Right now, it’s cooking in my crockpot, filling the kitchen with a delicious aroma. It’s incredibly easy to prepare, yet it’s rich, flavorful, and pairs perfectly with Texas toast and a fresh salad for a satisfying dinner.
One of the readers suggested adding a splash of wine to the sauce while it cooks, and I’m thinking of trying that tonight.
This slow-cooker casserole is not only simple but also very versatile! You can experiment by using cubed chicken or minced pork for a different twist.
As for the greens, if you’re looking to switch things up from spinach, consider using garden-fresh options available at Tesco or local markets, like Chinese cabbage or mustard greens.
INGREDIENTS:
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. frozen spinach, thawed (or fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cups mozzarella, shredded
DIRECTIONS:
Step 1: Brown the ground beef along with the onion and garlic. Transfer to the crockpot and stir in the tomato sauce, stewed tomatoes, and seasonings.
Step 2: Let it cook on low for 6-7 hours. During the last 30 minutes, add the spinach, pasta, parmesan, and 1 cup of mozzarella, then turn the crockpot to high.
Step 3: Stir everything together, then sprinkle the remaining 1/2 cup of mozzarella on top to melt.
Enjoy your meal!