1 1/2 lbs Lean ground beef
1 medium Onion, chopped
2 Garlic cloves, minced
28 oz Peeled tomatoes in thick puree - (1 can)
15 oz Tomato sauce - (1 can)
2 tsp Italian herb seasoning
1/4 tsp Black pepper, freshly ground
1 lb Bow-tie pasta or fettuccine, freshly cooked
10 oz Frozen chopped spinach - (1 pkg), thawed, squeezed dry
2 cups Ricotta cheese
1/2 cup Freshly grated imported 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 1/2-quart 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 (200 degrees). Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow-cook for 5 minutes. Serve the casserole directly from the slow cooker. This recipe serves 4 to 6.