Red Meat Sauce*:
1-2 jars Favorite Spaghetti Sauce (I used 1.5 jars Rinaldi)
1 lb. Lean Ground Beef (Or Turkey), browned & seasoned with:
–Garlic powder, pepper, onion powder, basil, oregano, parsley
Vegis (1/2Green Pepper, 1/2Red Pepper, Onion) *Optional
White Cheese Spread:
1c Cottage Cheese (At least 2%- I did 4%)
1/3c Grated Parmesan Cheese (Store shelf kind)
1/8c Sour Cream
1/16tsp Sea Salt
1c Spinach. chopped small
Shredded Mozzarella Cheese
Frozen Cheese Ravioli (I used 1lb)
(Pictured Steps Below)
Premake White Cheese Spread, place in fridge (Trust me… DON’T skip the white spread or it’s ingredients!). Brown meat. Butter Flavor Cooking Spray Crock. Add all Red Meat Sauce ingredients to crock, cook on low 2 hours*. (If using vegis, cook til soft.) Stirring occasionally. Add in ravioli to desired sauce to noodle consistency you like*, stir. Sprinkle LIGHTLY with A LITTLE moz. cheese. Top with white cheese spread. Layer with more moz. cheese. Cook on low another hour or two. If you have an oven safe crock bowl, you can choose to remove lid and broil til cheese is lightly browned. I skip that, it is a lazy dish! Serve.
I make in crock to slowly blend all flavors. You can easily cook this on the stove top/ in oven, for less time!
*Notes: Try tTt’s Spaghetti Sauce in place of Red Meat Sauce, recipe coming soon! Freezer friendly. If you use premade sauce, you can cut the cooking time drastically. Only heating til all’s warmed. ALSO, the ravioli will eat up some sauce, so when you get to the sauce consistency you like, add a little more!!!
Pictured Steps for Crock, Oven, or Stove Top: