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Italian Bowtie Supper
1 1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
16 oz tomato sauce
14 1/2 oz diced stewed tomatoes
1 tsp dried oregano
1 tsp Italian seasoning
salt and pepper to taste
16 oz bow tie pasta, cooked and drained (any pasta shapes should work fine)
10 oz frozen chopped spinach, thawed and well drained
6 oz shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In skillet, cook beef, onion, and garlic over medium heat until meat is not longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes and seasonings. Cover and cook on low for 7-8 hours or until bubbly.
Increase heat to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and the cheese is melted.