Ingredients
2 2/3
cups uncooked penne pasta (8 oz)
1
lb ground beef round
1
large onion, chopped (1 cup)
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3/4
teaspoon dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon pepper
4 1/2
cups roasted garlic tomato pasta sauce (from two 1-lb 8-oz jars)
1
tablespoon sugar
2
cups crumbled feta cheese (8 oz)
1
cup shredded mozzarella cheese (4 oz)
Thinly sliced fresh basil leaves, if desired
Preparation
Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in spinach, oregano, salt and pepper. In medium bowl, mix pasta sauce and sugar.
In slow cooker, spread 1 1/2 cups of the pasta sauce. Layer with half of the pasta, half of the beef mixture and 1 cup of the feta cheese. Repeat layers. Pour remaining 1 1/2 cups pasta sauce over top. Sprinkle with mozzarella cheese.
Cover; cook on Low heat setting 3 hours or until bubbly. Let stand 10 minutes before serving. Garnish with basil.
