Crockpot Italian Supper

You should know by now how much I love Crockpot meals, so it comes as no surprise that I’ve tried yet another slow cooker meal for this week’s article. Crockpot Italian Supper was extremely easy to put together. The sauce simmers on low heat all day long, and then the pasta, spinach and cheeses are added 10 minutes prior to serving. My daughter loved it, my husband had two huge helpings, and I found it to be very tasty. We decided on a four-star rating for this one.

I served a tossed salad and garlic toast alongside the pasta. It seems you can’t go wrong with salad and garlic bread as sides for Italian main dishes.

I’m sure that this meal will be making more appearances on our dinner table in the future. The recipe makes a lot, so you’ll have lunch for the next day or perhaps a dinner of leftovers one night. I hope your family enjoys it as much as mine did!

Have a good week and good eating!
Allison

Crockpot Italian Supper

Makes 6 servings

Ingredients:
1-1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 oz. each) tomato sauce
1 can (14-1/2 oz.) stewed tomatoes, cut up
1 tsp. dried oregano
1 tsp. Italian seasoning
Salt and pepper to taste
1 pkg. (16 oz.) bow tie pasta, cooked and drained
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
2 cups (8 oz.) shredded mozzarella cheese
½ cup grated Parmesan cheese

Preparation:
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes and seasonings. Cover and cook on low for 8 hours or until bubbly. Increase heat to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheese is melted.

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