What You'll Need
- 10 oz. frozen spinach, thawed and cooked
- 15 oz. marinara sauce
- 15 oz. stewed tomatoes
- One half cup Parmesan cheese, shredded
- One half cups Mozzarella cheese, shredded
- One lb. penne/rigatoni/bow tie pasta, cooked al dente
- One tablespoon red pepper flakes
- One teaspoon basil
- One teaspoon garlic, minced
- One teaspoon Italian seasoning
- One teaspoon oregano
- One yellow onion, diced
- Salt and pepper to taste
- Two beef bouillon cubes
- Two lb. lean ground beef
- Two tablespoons sugar
- Two tablespoons Worcestershire sauce
How to Make It
- Over medium high heat, brown the beef until cooked. Drain any fat
- Remove beef and saute onions and garlic until onions are translucent
- Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes
- Stir to mix well and season with salt and pepper to taste
- Cook on six hours on low
- Add pasta, Parmesan and Mozzarella and stir to combine
- Cook on high for 30 minutes
- Mix in cooked or raw spinach leaves and stir well
- Dish and serve hot
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