Crockpot Ravioli

A rainy Sunday calls for domestic escapades galore!  And another tempting pin equals another crockpot recipe to try...

Crockpot Ravioli

(adapted from original source)

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes 

1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed

16 oz. bowtie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic.  Put in crockpot and add sauce, tomatoes, and seasonings. Cook for 6-7 hours on low.  Add the cooked pasta, thawed spinach, and cheese during the last 30 minutes of cooking and turn crockpot to high.  Save some mozzarella to sprinkle on top when served.

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This turned out so well.  The mister loved it.  I loved it.  It's a keeper!

My notes:  

• I hate stewed tomatoes, so I left those out.  Instead I added another 8 oz. can of tomato sauce.
• 6 to 7 hours on low was tooooo much.  After about an hour, I turned the dial to "warm" until I was ready to add the remaining ingredients!
• I'm not so sure a crockpot is really necessary.  Next time I think I'll try it without.
• It makes a lot.  I froze a large portion and still had leftovers.

Annnnddd I did not tell the mister that spinach was involved.  He did not ask.  He gobbled it up, none the wiser.

Do I tell him?

Or is it our little secret?