Ingredients:
1 1/2 POUNDS GROUND BEEF
1 MEDIUM ONION CHOPPED
1CLOVE GARLIC MINCED
2 CANS (8 OZ EACH) TOMATO SAUCE
1 TSP DRIED CRUSHED OREGANO
1 TSP ITALIAN SEASONING
SALT AND PEPPER TO TASTE
1 PACKAGE ( 10 OZ) FROZEN, CHOPPED SPINACH, THAWED
1 PACKAGE (16 OZ) BOW-TIE PASTA, COOKED
1/2 CUP GRATED PARMESAN CHEESE
1 1/2 CUPS SHREDDED MOZZARELLA CHEESE
Directions:
IN LARGE SKILLET OVER MEDIUM-HIGH HEAT, BROWN BEEF, ONION AND GARLIC.
COOK UNTIL ONION BECOMES CLEAR AND SOFT. DRAIN EXCESS FAT. TRANSFER MEAT MIXTURE
TO CROCK POT.
ADD TOMATOES TOMATO SAUCE, OREGANO. ITALIAN SPICE AND SALT AND PEPPER, STIRRING TO BREAK UP STEWED TOMATOES. COVER , COOK ON LOW FOR 7-8 HOURS OR ON HIGH FOR 3- 1/2 TO 4 HOURS. STIR IN THE COOKED PASTA AND CHEESE. SERVE IMMEDIATELY WHEN MOZZARELLA CHEESE IS MELTED.
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