Comfort food has been on my mind lately. The weather is colder. It’s wetter. And, it gets dark by 5pm. I just want to hermit and eat pasta. I have this recipe—Slow Cooker Bow Tie Ravioli in my dinner toolkit, and it’s one that I go to when I feel just like a winter day is getting the best of me. You can tell I didn’t bother to get the good camera out. This was taken straight from my iPhone 7 as I was making the meal.
It’s a no-brainer, and one that I wanted to include in my blog because it is just a basic pasta dish to have on hand that is super easy to make. Start by making the sauce and cooking it so that it is ready for the pasta.
When you’re ready to eat, start adding spinach to the meat sauce. You can use fresh or frozen. Fresh is easier…just grab a handful or two and add it to the pot. If using frozen, defrost it first, then wring out the excess water with either your hands or wrap it in a kitchen towel and wring it out before adding to the pot (or else it will be really watery).
Make the bow tie pasta as per the instructions on the box.
Then, add it to the slow cooker along with mozzarella and Parmesan cheese. Mix together.
When ready to serve, add a bit more mozzarella to the top.
It’s savory, cheesy, tomato-y, meaty pasta pot of deliciousness. Serve with a green salad and crusty sourdough bread. Or if you need a little extra comforting, enjoying a bowl of this by itself will do.
You Might Like These Too!
Slow Cooker Bow Tie Ravioli
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 1/2 lbs lean ground turkey
- 1 (15 oz) can can tomato sauce
- 2 (15 oz) can stewed tomatoes (or diced tomatoes)
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1/2 tsp granulated garlic
- 1 pinch of sugar
- Salt and pepper to taste
- 10 oz frozen spinach thawed and drained, or a few handfuls of fresh (to preference)
- 16 oz bow tie pasta cooked
- 1/2 cup Parmesan cheese shredded
- 1 1/2 cups shredded mozzarella plus 1/2 cup more for topping (2 cups total)
Instructions
- In a skillet, saute onions in olive oil for about 5 minutes. Add garlic and saute for a few more.
- When done, put in the slow cooker.
- Add a bit more olive oil if needed and brown the turkey meat. Drain and add to crock pot.
- Add sauce, tomatoes, and seasonings.
- Cook for 4 hours on high.
- About an hour before finishing, boil water and cook the pasta until al dente (about 8-10 minutes). Drain and set aside.
- About 30 minutes before finishing, add the spinach. I take about four big handfuls, adding them one at a time and waiting until it's wilted before adding more.
- Then, add the pasta and cheeses.
- Add that last 1/2 cup of mozzarella to top and serve when melted.
Leave a Reply