Total Time: 6 hrs 10 mins | Yield: 8 Servings
This meal is so complete that you won’t be needing anything else! My only advice is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a beautiful day, everyone. Enjoy!
Ingredients:
2 tbsp Worcestershire sauce
2 beef bouillon cubes
1 tsp dried basil
15 ounces stewed tomatoes
1 tsp garlic, minced
15 ounces marinara sauce
2 pounds lean ground beef
1 medium yellow onion, diced
1 tsp Italian seasoning
½ c Parmesan cheese, shredded
1 tsp dried oregano
2 tbsp white sugar
1-pound penne/rigatoni/bow tie pasta, cooked al dente
1 ½ c Mozzarella cheese, shredded
Salt and pepper to taste
10 ounces frozen spinach, cooked
Red pepper flakes 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. Remove accumulated fat.
Transfer the browned meat into a 6-quart slow cooker.
In the empty skillet, add garlic and sauté until aromatic.
Add the onion and sauté until soft. Move the sauteed veggies into the slow cooker.
Add marinara sauce, tomatoes, Italian seasoning, oregano, bouillon cubes, sugar, Worcestershire sauce, red pepper flakes, salt, and pepper into the slow cooker. Stir everything until well blended.
Cover the slow cooker and cook everything 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, Parmesan cheese, and mozzarella cheese into the slow cooker, then stir until well blended. Cook for 30 more minutes or until done.
Add the spinach and allow it to wilt.
Sprinkle your preferred herbs on top to garnish.
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
[penci_recipe]