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Ingredients:
- 1 (10 oz.) pkg. frozen chopped spinach
- 1 (8 oz.) pkg. twist pasta noodles
- 1 lb. lean ground beef
- 1/2 lb. Italian sausage
- 1 onion, finely chopped
- 2 tbsp. oil
- 2 (8 oz.) cans tomato sauce
- 1 tsp. salt
- 1 tsp. oregano
- 1/2 c. Parmesan
- 1 c. (4 oz.) shredded Monterey Jack cheese
- 4 green onions, chopped
Preparation:
Defrost spinach and squeeze dry. Cook noodles in boiling, salted
water until tender. Drain. Brown meats and onion in oil until
crumbly; drain off excess fat. Add tomato sauce, salt and oregano. Cover and simmer 30
minutes; mix in spinach. Turn crockpot to high after buttering
bottom and sides. Spoon half the noodles into the buttered crock
pot. Top with half of meat mixture and half the Parmesan cheese.
Cover with layers of remaining noodles, meat and Parmesan cheese.
Sprinkle with Jack cheese and green onions. Cook on high for one
hour.
Serves 8.
Serves 8.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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