• 1 lb. lean ground beef
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 24 oz. jar of pasta sauce, any variety
  • 14.5 oz. Italian-style stewed tomatoes
  • 2 tsp. Italian Seasoning
  • 1 c. fresh spinach or 10 oz. pkg. frozen
  • 16 oz. Fusilli or corkscrew pasta, cooked al dente
  • 4 oz. Parmesan cheese, grated
  • 1.5 c. mozzarella, shredded

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Slow Cooker Inside-Out Ravioli takes a new spin in this delicious and hearty Italian dinner. Leftovers should be abundant and taste even better the next day!

  1. Brown the ground beef, onion, and garlic. Drain to remove grease, and add to a 3.5 quart or larger slow cooker.
  2. Next, add jar of pasta sauce, stewed tomatoes, and Italian Seasoning. (optional: Add a tablespoon of sugar if the store-bought pasta sauce is tart.)
  3. Stir well.
  4. Cover and Crock on LOW 4-5 hours.
  5. Add 1 cup of mozzarella cheese, spinach, Parmesan, and al-dente cooked pasta about 15 minutes before serving. Stir well to distribute sauce evenly. *NOTE: Remove from heat once cooking is complete, otherwise pasta could overcook and become mushy. (I learned that the hard way!)
  6. Upon serving, sprinkle with remaining mozzarella.

Happy Crocking!

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Slow Cooker Inside-Out Ravioli



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