Slow Cooker Inside-Out Ravioli

By critty

Ingredients

• 1 lb. lean ground beef
• 1 onion, chopped
• 1 garlic clove, minced
• 1 24 oz. jar of pasta sauce, any variety
• 14.5 oz. Italian-style stewed tomatoes
• 2 tsp. Italian Seasoning
• 1 c. fresh spinach or 10 oz. pkg. frozen
• 16 oz. Fusilli or corkscrew pasta, cooked al dente
• 4 oz. Parmesan cheese, grated
• 1.5 c. mozzarella, shredded

Preparation

Step 1

Brown the ground beef, onion, and garlic. Drain to remove grease, and add to a 3.5 quart or larger slow cooker.

Next, add jar of pasta sauce, stewed tomatoes, and Italian Seasoning. (optional: Add a tablespoon of sugar if the store-bought pasta sauce is tart.)

Stir well.

Cover and crock on low 4-5 hours.

Add 1 cup of mozzarella cheese, spinach, Parmesan, and al-dente cooked pasta about 15 minutes before serving. Stir well to distribute sauce evenly. *NOTE: Remove from heat once cooking is complete, otherwise pasta could overcook and become mushy. (I learned that the hard way!)

Upon serving, sprinkle with remaining mozzarella.