Crockpot Ravioli Casserole

1 1/2 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese

In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, ricotta and Parmesan cheeses, slow cook for 5 more minutes

Italian Cooking Sauce mix

I love this recipe. It is so simple and quick to make yet yummy all at the same time. The best part is that it is made to be fozen so that you can pull out some home made spaghetti sauce anytime. It is a great recipe to save some money and have great fast spaghetii sauce.

2 (14.5 oz) cans of stewed tomatoes, pureed
4(8 oz.) cans tomato sauce
2c water
2(6 oz) cans tomato paste
2 T instant minced onion
2 T parsley flakes
3t salt
2T cornstarch
4 t green pepper flakes (I never put this in because I don't ever have it)
1t instant minced garlic
3t sugar
1.5t Italian seasoning

Combine all ingredients in a large kettle or dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1-pint (or whatever size is convenient for you) freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints of Sauce. Enjoy!!

I usually make this for dinner one night and then freeze the rest!