Preparation:
In a large skillet over medium-high ehat, brown ground beef, onion, and garlic. Cook until onion becomes clear and soft, approximately 20 minutes. Drain excess fat. Transfer meat mixture to Crock-Pot. Add the tomatoes, tomato sauce, oregano, Italian seasoning, and salt and pepper, stirring to break up stewed tomatoes. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. In the last 30 minutes turn on High if on Low. Stir in the cooked pasta, spinach, and cheese. Serve immediately when mozzarella cheese is melted. |
