Spaghetti Pie

Cook spaghetti, drain. (use 1 small package)
Mix together 1 Tbsp oil and two beaten eggs in small bowl, and then mix with cooked spaghetti.
Put half in pie plate, cover with mozzarella cheese,
Rest of spaghetti, rest of cheese. Bake at 350 for 15 minutes. Serve with spaghetti sauce.

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

Spanish Spirals

1 lb. Hamburger
1 med. Onion
1 can (28 oz.) Diced Tomatoes, undrained
2 cups uncooked rotini
1 tsp. Salt
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. garlic powder

In a skillet, cook beef and onion over med. heat until meat is no longer pink; drain. Stir in tomatoes, rotini, salt, sugar, chili powder and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rotini is tender. (Yield: 4-6 servings)