A new take on this classic comfort food allows for easy preparation and a fraction of the work. The Crockpot allows you to put dinner on before leaving for work, and still come home to a home cooked meal.
I’ve made this with the same layering in the oven as well. Both are s great way to enjoy this favorite. The recipe can easy customized for dietary needs and you can also make a soup with the same ingredients.
1 lb fround beef
1 small onion diced
2 cloves minced garlic
1 1/2 tsp Italian Seasoning
Salt & Pepper to taste
Great Value tomato, basil, garlic sauce
(Only 1g sugar vs Prego 9g per serving)
2cans Red Gold tomatoes diced italian
(5g carbohydrates per serving)
2 packages frozen ravioli
Frozen drained spinach if desired
4 cups shredded mozzarella cheese
- In large skillet or dutch oven brown minced beef
- Drain excess fat
- Add onion, garlic, Italian Seasoning, and pasta sauce or tomatoes
- Salt and pepper if needed
- In lined Crockpot layer Meat sauce cheese, ravioli
- Repeat making about 3 layers
- Top with more mozzarella and sprinkle with Parmesan if desired
Make ahead and go from freezer to dinner in about 40 minutes. Layer in foil pans a add to your freezer meal selection. (We put the directions in the lid so even my husband can make it)
You can substitute cheese tortellini if you cannot find ravioli. Both work in Crockpot or oven.
Adding a vegetable like Spinach or Zucchini makes this a one pot easy meal.
Of course a fresh salad goes great too.
For soup add tomato sauce. Be careful not to overcook your pasta or it will disintegrate. Add pasta last and top bowl with cheese.