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Tuesday, December 20, 2005
I love my slow cooker. Especially now that Henry is here. I can prepare dinner early in the morning before he gets up or when he is taking his first nap. Then I don't have to worry about doing it in the evenings when he is usually crabby. Here's what we're having tonight with some buttery garlic bread

Crockpot Ravioli casserole
Adapted from The Slow Cooker Ready and Waiting Cookbook by Rick Rodgers

1 small onion, chopped
2 large garlic cloves, minced
1 28oz can crushed roma tomatoes in puree
1 15oz can tomato sauce
2 t Italian seasoning
¼ t black pepper
1 10oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
1 lb farfalle pasta
2 c ricotta cheese
½ c shredded parmesan cheese

Combine the first 7 ingredients in the slow cooker. Stir and cook on low for 7-8 hours.

Prepare the pasta according to package directions. Stir pasta and cheeses into the slow cooker and cook for 5 minutes.

Thanks, Stephanie! Sounds yummy.

Did you watch that whole dumb game last night? Urgh.
Sounds good.
That sounds so good I might have to break out the crock pot today!

Thanks for sharing...
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