Dump, stir, and let the slow cooker do the work! This pasta casserole is creamy, satisfying, and loaded with flavor in every bite.

1½ lbs lean ground beef

1 medium onion, chopped

1 clove garlic, minced

1 (15 oz) can tomato sauce

1 (15 oz) can stewed tomatoes

1 teaspoon Italian seasoning

Salt and pepper, to taste

10 oz frozen spinach, thawed (or fresh)

16 oz cooked bowtie pasta (or frozen cheese ravioli)

½ cup shredded Parmesan cheese

1½ cups shredded mozzarella cheese

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Brown ground beef with chopped onion and garlic in a skillet until no longer pink.

Transfer meat mixture to a crockpot. Stir in tomato sauce, stewed tomatoes, Italian seasoning, salt, and pepper.

Cover and cook on Low for 6–7 hours.

In the final 30 minutes, stir in spinach, cooked pasta (or frozen ravioli), Parmesan, and 1 cup mozzarella.

Sprinkle remaining ½ cup mozzarella on top. Switch to High and cook until cheese is melted and bubbly.

Serve warm and enjoy!

Use frozen cheese ravioli instead of pasta; add during the last 30 minutes to prevent overcooking.

Sauté mushrooms or add bell peppers or zucchini for added veggies.

Ground turkey or plant-based meat can be substituted for ground beef.

This casserole also works great baked in the oven at 350°F for 30–40 minutes.