Crock Pot Italian Bow Tie Supper

1. Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses, in a slow cooker and mix well.

2. Cover and cook on low 7 to 8 hours or until bubbly.

3. Increase slow cooker to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheeses are melted.

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Nutrient	Quantity
Total fats	14.3756 g
Protein	88.6974 g
Carbohydrates	116.2553 g
Energy	938.0649 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2179 g
Water	1146.2789 g
Aspartic acid	1.6071 g
Calcium, Ca	1325.8245 mg
Lutein + zeaxanthin	35.17 g
Fiber, total dietary	21.6559 g
Fatty acids, total saturated 22:0	0.0045 g
Carotene, beta	1156.6411 g
Niacin	10.1357 mg
Hydroxyproline	0.0816 g
Vitamin A, RAE	1592.6509 g
Arginine	0.917 g
Riboflavin	0.9786 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.1234 g
Glutamic acid	4.7266 g
Sodium, Na	1938.6154 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1631 g
Total lipid (fat)	14.3756 g
Manganese, Mn	2.0603 mg
Fructose	1.4303 g
Proline	1.0344 g
Fatty acids, total saturated 16:0	1.4388 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	1.0981 g
Choline, total	224.8015 mg
Sugars, total	42.1885 g
Serine	0.6581 g
Fatty acids, total saturated 10:0	0.0505 g
Fatty acids, total saturated 18:0	0.6828 g
Fatty acids, total saturated 20:4 undifferentiated	0.1224 g
Vitamin B-6	1.4091 mg
Selenium, Se	87.4382 g
Ash	20.9726 g
Fatty acids, total saturated 18:1 undifferentiated	2.5653 g
Pantothenic acid	2.5538 mg
Phenylalanine	0.6723 g
Copper, Cu	1.3674 mg
Betaine	0.208 mg
Thiamin	0.9682 mg
Retinol	83.6002 g
Methionine	0.2845 g
Iron, Fe	15.6478 mg
Carbohydrate, by difference	116.2553 g
Phosphorus, P	1028.3317 mg
Folate, total	612.7129 g
Tocopherol, gamma	0.2442 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Fatty acids, total saturated 22:1 undifferentiated	0.2466 g
Lycopene	11784.528 g
Alanine	0.7612 g
Cholesterol	144.0136 mg
Valine	0.7178 g
Fatty acids, total saturated 18:2 undifferentiated	0.9001 g
Glycine	0.7457 g
Carotene, alpha	212.9628 g
Glucose (dextrose)	2.186 g
Fatty acids, total saturated 14:0	0.2528 g
Zinc, Zn	6.8356 mg
Isoleucine	0.6353 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.063 g
Fatty acids, total polyunsaturated	1.3969 g
Fatty acids, total saturated 14:1	0.0113 g
Fatty acids, total polyunsaturated 17:1	0.0091 g
Leucine	1.1271 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	31322.9789 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	651.2689 g
Tryptophan	0.1639 g
Vitamin C, total ascorbic acid	455.9863 mg
Phytosterols	18.53 mg
Folic acid	52.164 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.0068 g
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.4154 g
Vitamin B-12	3.3644 g
Vitamin K (phylloquinone)	40.2479 g
Fatty acids, total saturated	2.7191 g
Histidine	0.4385 g
Fatty acids, total monounsaturated	3.1226 g
Threonine	0.5974 g
Folate, food	560.5489 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Cryptoxanthin, beta	0.07 g
Vitamin E (alpha-tocopherol)	3.856 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Fatty acids, total trans	0.0567 g
Magnesium, Mg	172.5103 mg
Lysine	0.9323 g
Potassium, K	3926.6489 mg
Cystine	0.2321 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Spinach	10 ounces	62.3689	11.0563	0.8505
Onion	1	44	10.274	0.11
Pasta	8 ounces	156.4892	22.6796	5.239
Parmesan cheese	0.5 cup	148	16	2
Tomato	1 can	62.069	13.7631	0.5397
Oregano	1 teaspoon	2.65	0.6892	0.0428
Tomato Sauce	8 ounces	256.284	40.8013	4.4453
Italian seasoning	1 teaspoon	201.7338	0	1.1333
Garlic Clove	1	4.47	0.9918	0.015
salt pepper	0	201.7338	0	1.1333
extra beef	0.5 lb	201.7338	0	1.1333