1jar(about 26 ounces) tomato pasta sauce (I used Classico Tomato Basil)
1mediumred bell pepper, chopped (about 1 cup)
1cupchopped frozen spinach
3cupscooked whole grain elbow macaroni (1-1/2 cups uncooked) (I used penne pasta instead)
Ideal slow cooker size: 5- to 6-Quart.
In a large non-stick pan or soup pot, cook the ground beef (seasoned with salt and pepper) and onions, breaking up the beef into small crumbles, until the beef is no longer pink, about 5 minutes. Add the garlic and cook, stirring constantly, 1 more minute.
Scrape the mixture into your slow cooker. Add the broth, Worcestershire sauce (if using), tomatoes, pasta sauce, red bell pepper and spinach.
Cover and cook on LOW for 4 to 6 hours.
Stir in the cooked macaroni. Cover and continue to cook until heated through, 10 to 15 minutes more.