Total Time: 6 hrs 10 mins | Yield: 8 Servings
Beef, noodles, and cheese in one dish! This recipe was made easy with the help of the slow cooker! You have got to give this recipe a try. It is simply the best. Enjoy!
Ingredients:
1/2 c Parmesan cheese, shredded
1 tsp dried oregano
2 tbsp white sugar
2 tbsp Worcestershire sauce
2 beef bouillon cubes
15 ounces of marinara sauce
2 pounds lean ground beef
1 medium yellow onion, diced
10 ounces frozen spinach, cooked
Red pepper flakes to taste
1 1/2 c Mozzarella cheese, shredded
1 tsp dried basil
15 ounces stewed tomatoes
1 tsp garlic, minced
Salt and pepper to taste
1 tsp Italian seasoning
1-pound penne/rigatoni/bow tie pasta, cooked al dente
Directions:
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes \until crumbly and brown. Remove any fat that surfaces. Move the browned beef into a 6-quart slow cooker.
In the same skillet, add garlic and onions. Sauté for a few minutes until aromatic and soft. Transfer them into the slow cooker as well followed by sugar, tomatoes, salt, pepper, marinara sauce, Italian seasoning, oregano, bouillon cubes,
Worcestershire sauce, and red pepper flakes. Give it a good stir to combine.
Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting.
Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.
Put the cooked noodles together with mozzarella cheese and Parmesan cheese into the slow cooker.
Cover and seal the slow cooker once more and cook everything for 30 more minutes.
Stir in the spinach until wilted completely.
Serve and enjoy!
Notes:
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Total Fat 7.1g 26% | Cholesterol 76.8mg 46% | Sodium 1048.6mg 21% | Total Carbohydrate 57.9g 17% | Dietary Fiber 4.9g | Sugars 10.7g 87% | Protein 43.7g 27% | Vitamin A 244.5µg 19% | Vitamin C 17.1mg
Ingredients
- 1/2 c Parmesan cheese, shredded
- 1 tsp dried oregano
- 2 tbsp white sugar
- 2 tbsp Worcestershire sauce
- 2 beef bouillon cubes
- 15 ounces of marinara sauce
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 10 ounces frozen spinach, cooked
- Red pepper flakes to taste
- 1 1/2 c Mozzarella cheese, shredded
- 1 tsp dried basil
- 15 ounces stewed tomatoes
- 1 tsp garlic, minced
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1-pound penne/rigatoni/bow tie pasta, cooked al dente
Instructions
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes \until crumbly and brown. Remove any fat that surfaces. Move the browned beef into a 6-quart slow cooker.
In the same skillet, add garlic and onions. Sauté for a few minutes until aromatic and soft. Transfer them into the slow cooker as well followed by sugar, tomatoes, salt, pepper, marinara sauce, Italian seasoning, oregano, bouillon cubes,
Worcestershire sauce, and red pepper flakes. Give it a good stir to combine.
Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting.
Refer to the directions provided on the package of the noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.
Put the cooked noodles together with mozzarella cheese and Parmesan cheese into the slow cooker.
Cover and seal the slow cooker once more and cook everything for 30 more minutes.
Stir in the spinach until wilted completely.
Serve and enjoy!
Notes
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
