SLOW COOKER BEEF AND CHEESE PASTA

SLOW COOKER BEEF AND CHEESE PASTA 2 lb. lean ground beef 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 Red pepper flakes to taste 2 tablespoons Worcestershire sauce 2 beef bouillon cubes 2 tablespoons sugar Salt and pepper to taste 10 oz. frozen spinach, cooked 1 lb. penne/rigatoni/bow tie pasta, cooked al dente 1/2 cup Parmesan cheese, shredded 1 1/2 cups Mozzarella cheese, shredded Over medium high heat, brown the beef until cooked. Drain any fat Remove beef and saute onions and garlic until onions are translucent Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, basil, oregano, Italian seasoning, red pepper flakes, Worcestershire sauce, crumbled beef bouillon cubes and sugar Stir to mix well and season with salt and pepper to taste Cook for 6-8 hours on low Cook the pasta till al dente, according to package instructions. Drain well and add cooked pasta, Parmesan and Mozzarella to the meat sauce and stir to combine Cook on high for 30 minutes Mix in cooked or raw spinach leaves and stir well Dish and serve hot