I just successfully prepared another yummy meal in my Purple Crock-Pot thanks to Becoming Betty. This dish was quite easy and very filling. I also took a stab at making my own breadsticks to go with it which worked nicely as well.
For the Crock-Pot Ravioli I did make a tad more than it called for so I will give you the original measurements, and I also didn’t have Farfalle or Bowtie Pasta, so I just substituted medium shells instead.
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
1 tsp. salt and pepper
10 oz. frozen spinach, thawed (I recommend a bag of fresh spinach or even kale, you really don’t taste it, and its a nice sneaky way of getting something good for you, so go fresh)
16 oz. Medium shells pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
Brown ground beef with onion and garlic. Put in Crock-Pot and add sauce, tomatoes and seasonings. Cook for 5-6 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn Crock-Pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.
As for the breadsticks, I cheated by using Pillsbury Pizza dough. Roll out in 9 x 13 pyrex dish. Brush on softened butter, then sprinkle Parmesan and mozzarella to your own cheesy preference then and 1-2 cloves garlic (minced and spread out). Cook per package directions 400 degrees for 11 min. To finish, sprinkle with a pinch of pepper.