Slow Cooker Beef and Cheese Pasta
2-pounds ground beef
1 onion, diced
2 cloves garlic, minced
4 cups marinara sauce
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
2 beef bouillon cubes
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
10-ounces frozen spinach, defrosted and squeezed dry
1-pound uncooked penne pasta
½ cup Parmesan cheese
1 ½ cup mozzarella cheese, shredded
Meanwhile, over medium heat, cook the ground beef, stirring to
crumble, until fully cooked and no longer pink. Drain excess grease.
Add onions and garlic and cook about 5 minutes.
Transfer onions and beef to a slow cooker. Add marinara sauce,
Italian seasoning, red pepper flakes, Worcestershire sauce, bouillon
cubes, salt and pepper. Cook on low for 6 to 8 hours.
In a large pot of salted boiling water, cook pasta according to package
directions. Drain. Add pasta to the sauce, stirring well to combine.
Add Parmesan and mozzarella cheeses, turn heat to high and allow to
cook for 30 minutes. Stir in spinach and serve.