Post by chief_cook2 on Dec 28, 2002 22:40:41 GMT -6
1 1/2 pounds ground beef
1 medium onion -- chopped
1 clove garlic -- minced
or
1/8 teaspoon garlic powder
2 8 oz cans tomato sauce
1 14 oz can stewed tomatoes
1 te dried crushed oregano
1 teaspoon Italian seasoning
salt and pepper -- to taste
1 10 oz pkg frozen chopped spinach -- thawed
1 16 oz pkg bow-tie pasta -- cooked and drained
1/2 cu grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
serves 6
In a large skillet over medium-high ehat, brown ground beef, onion, and
garlic.
Cook until onion becomes clear and soft, approximately 20 minutes.
Drain exc
ess fat. Transfer meat mixture to Crock-Pot. Add the tomatoes, tomato
sauce,
oregano, Italian seasoning, and salt and pepper, stirring to break up
stewed to
matoes. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4
hours
. In the last 30 minutes turn on High if on Low. Stir in the cooked
pasta, sp
inach, and cheese. Serve immediately when mozzarella cheese is melted.
1 medium onion -- chopped
1 clove garlic -- minced
or
1/8 teaspoon garlic powder
2 8 oz cans tomato sauce
1 14 oz can stewed tomatoes
1 te dried crushed oregano
1 teaspoon Italian seasoning
salt and pepper -- to taste
1 10 oz pkg frozen chopped spinach -- thawed
1 16 oz pkg bow-tie pasta -- cooked and drained
1/2 cu grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
serves 6
In a large skillet over medium-high ehat, brown ground beef, onion, and
garlic.
Cook until onion becomes clear and soft, approximately 20 minutes.
Drain exc
ess fat. Transfer meat mixture to Crock-Pot. Add the tomatoes, tomato
sauce,
oregano, Italian seasoning, and salt and pepper, stirring to break up
stewed to
matoes. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4
hours
. In the last 30 minutes turn on High if on Low. Stir in the cooked
pasta, sp
inach, and cheese. Serve immediately when mozzarella cheese is melted.