spinach, thawed and drained
bow-tie pasta, cooked and drained
parmesan cheese, grated
mozzarella cheese, shredded
In a large skillet over medium-high heat, brown ground beef, onion and garlic.
Cook until onion becomes clear and soft, approximately 20 minutes.
Transfer meat mixture to crockpot.
Add the tomatoes, tomato sauce, oregano, italian seasoning, 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.