Slow Cooker Lamb and Cheese Pasta

  • 2 lb. lean ground lamb
  • 1 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 15 oz. marinara sauce
  • 15 oz. stewed tomatoes
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 tablespoon red pepper flakes
  • 2 tablespoons Worcestershire sauce
  • 2 beef bouillon cubes
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • 10 oz. frozen spinach, thawed and cooked
  • 1 lb. penne/rigatoni/bow tie pasta, cooked al dente
  • ½ cup Parmesan cheese, shredded
  • 1½ cups Mozzarella cheese, shredded

    1. Over medium high heat, brown the lamb until cooked. 
    2. Remove lamb and saute onions and garlic until onions are translucent
    3. Transfer onions and lamb to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes
    4. Stir to mix well and season with salt and pepper to taste
    5. Cook on 6 hours on low
    6. Add pasta, Parmesan and Mozzarella and stir to combine
    7. Cook on high for 30 minutes
    8. Mix in cooked or raw spinach leaves and stir well
    9. Dish and serve hot

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