Slow Cooker Ravioli Bake

Slow Cooker Ravioli Bake. Just place some frozen cheese ravioli, and 3 pantry items into the slow cooker and you will have a meal that your husband would have to be begging to savor once more…

Servings: 6

Ingredients

pasta sauce (either marinara or tomato basil) → 1 (24-26 ounce) can.
diced tomatoes, undrained. → 1 (14.5 ounce) can.
frozen cheese ravioli (no thawing is required) → 1 (25-28 ounce)bag.
shredded mozzarella cheese, separated. → 2 cups.

Slow Cooker Ravioli Bake: Directions

Position Spray the interior of a 4- to 6-quart slow cooker with cooking spray to ensure that ravioli does not stick.
Pour the pasta sauce into the bottom of the slow cooker and pour evenly approximately 1 cup of the sauce.
Put the frozen cheese ravioli directly into the slow cooker, and evenly sprinkle the ravioli over the sauce. It’s fine if they overlap a bit.
Then put the rest of the pasta sauce, the can of diced tomatoes and their juices in a medium bowl and mix.
Evenly pour this tomato and sauce mixture over the frozen ravioli and make sure that majority of the pasta is covered.
Sprinkle 1 cup mozzarella cheese which is shredded.
Cover the top of the slow cooker with the lid and cook on LOW 4 to 5hours, or on HIGH 2 to 3 hours, until ravioli are tender and cook it all the way until it is hot inside and the sauce starts to bubble around the sides.
During the last 15 to 20 minutes of cooking, keep adding the remaining 1 cup of mozzarella cheese on the top. Cover and cook with one more time until cheese melts and it is sticky.
Once this is done, put the ravioli in the slow cooker where you then place it on WARM and leave it to cook ravioli some 5-10 minutes before it is solid enough to serve. Pour into bowls and place hot..