Pot Meatball-Spinach Casserole

Pot Meatball-Spinach Casserole

"4oz cream cheese, softened

1 1/2 T. 2% Milk

1/4 c. Sour cream

2 T. Dried minced onion

4 oz. Small shell macaroni

1 9oz. package fresh spinach

3/4# frozen meatballs, thawed, cut in half

1 8 oz. can tomato sauce

1/3 c. Spaghetti sauce

1 T. Sugar

1 t. Garlic salt

Pepper to taste

1 c. Cheddar cheese

Combine dairy and onions, set aside. Cook shell pasta slightly less than the package directions. Combine pasta, meatballs, sauces, and dry ingredients. Layer ingredients in a greased four quart slow cooker in the following order:

1/2 meatball mixture, 1/2 dairy mixture, all spinach, 1/2 meatball mixture, 1/2 dairy mixture,

cheddar cheese.

Cook on low 2-3 hours. This may be made ahead and refrigerated overnight. If you do so, cook on high for one hour, then switch to low for two hours. Check and switch to ""keep warm"" if necessary.

Recipe may be doubled if desired. As written, serves four generously