Crock pot ravioli casserole


1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles - can use frozen ravioli (or homemade)
1 lb. hamburger
1/2 lb. mild Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce - my preference is homemade sauce
1 t. salt
1 t. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese - my preference is mozzarella
3 green onions, chopped

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crock pot on high after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese.
Cover with layers of remaining noodles, meat and Parmesan cheese.
Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.