Check out what my friends at Becoming Betty had to say about this tempting crock pot casserole:
“I found this recipe in a Rival cookbook at my Aunt Annette’s house. I get so excited about good crock-pot recipes. They come in so handy on busy days and especially on Sundays, when we come home from church starving and ready to eat. This was filling and flavorful and the kids loved it! Three stars in our house.”
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can Hunt’s tomato sauce
1 (15 oz.) can Hunt’s stewed tomatoes
1 tsp. McCormick oregano
1 tsp. Italian seasoning
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. Barilla bowtie pasta, cooked
1/2 cup Kraft parmesan cheese, shredded
1 1/2 cup Kraft mozzarella, shredded
Brown ground beef, onion and garlic. Put in a slow cooker, add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the remaining ingredients during the last 30 minutes of cooking, mix well and turn crock-pot to high. Save some of the mozzarella, add it on top and let it melt.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Feel free to substitute ground turkey for the ground beef as a lighter alternative.
Thanks to Becoming Betty for this delicious dinner idea!