Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings
If you have a lot of time to spare before lunch or dinner, then you have got to give this recipe a try! I promise you that it is worth all your time and effort! Feel free to add more ingredients to it if you wish. I highly recommend you give it your twist! Have a beautiful day, friends. Don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
2 pounds lean ground beef
15 ounces marinara sauce
15 ounces stewed tomatoes
1 medium yellow onion, diced
1 tsp dried basil
1 tsp garlic, minced
1 tsp Italian seasoning
1 tsp dried oregano
2 tbsp Worcestershire sauce
2 beef bouillon cubes
Red pepper flakes to taste
2 tbsp white sugar
1 1/2 c Mozzarella cheese, shredded
10 ounces frozen spinach, cooked
1/2 c Parmesan cheese, shredded
1-pound penne/rigatoni/bow tie pasta, cooked al dente
Salt and pepper to taste
Directions:
Place a skillet on the stove and turn the heat to medium-high.
Add the ground beef, then cook until crumbly and brown. Discard any excess grease.
Remove the browned beef from the skillet into a 6-quart slow cooker.
In the same skillet, add garlic and onions. Sauté until aromatic and translucent. Transfer into the slow cooker.
Add the tomatoes, oregano, Italian seasoning, marinara sauce, bouillon cubes, sugar, red pepper flakes, and Worcestershire sauce into the slow cooker. Stir until well mixed.
Sprinkle salt and pepper to season.
Cover the slow cooker and cook for about 6 to 8 hours on a low setting.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Add the cooked pasta into the slow cooker as well as the Mozzarella and Parmesan cheese. Stir until well mixed.
Cook for another 30 minutes, then add spinach and stir until well combined.
Serve and enjoy!
Nutrition Facts:
Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg
Ingredients
- 2 pounds lean ground beef
- 15 ounces marinara sauce
- 15 ounces stewed tomatoes
- 1 medium yellow onion, diced
- 1 tsp dried basil
- 1 tsp garlic, minced
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 2 tbsp Worcestershire sauce
- 2 beef bouillon cubes
- Red pepper flakes to taste
- 2 tbsp white sugar
- 1 1/2 c Mozzarella cheese, shredded
- 10 ounces frozen spinach, cooked
- 1/2 c Parmesan cheese, shredded
- 1-pound penne/rigatoni/bow tie pasta, cooked al dente
- Salt and pepper to taste
Instructions
Place a skillet on the stove and turn the heat to medium-high.
Add the ground beef, then cook until crumbly and brown. Discard any excess grease.
Remove the browned beef from the skillet into a 6-quart slow cooker.
In the same skillet, add garlic and onions. Sauté until aromatic and translucent. Transfer into the slow cooker.
Add the tomatoes, oregano, Italian seasoning, marinara sauce, bouillon cubes, sugar, red pepper flakes, and Worcestershire sauce into the slow cooker. Stir until well mixed.
Sprinkle salt and pepper to season.
Cover the slow cooker and cook for about 6 to 8 hours on a low setting.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Add the cooked pasta into the slow cooker as well as the Mozzarella and Parmesan cheese. Stir until well mixed.
Cook for another 30 minutes, then add spinach and stir until well combined.
Serve and enjoy!
Notes
Nutrition Facts: Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg
