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
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pasta sauce (either marinara or tomato basil) → 1 (24-26 ounce) can.
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diced tomatoes, undrained. → 1 (14.5 ounce) can.
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frozen cheese ravioli (no thawing is required) → 1 (25-28 ounce)bag.
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shredded mozzarella cheese, separated. → 2 cups.
Slow Cooker Ravioli Bake
Slow Cooker Ravioli Bake: Directions
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Position Spray the interior of a 4- to 6-quart slow cooker with cooking spray to ensure that ravioli does not stick.
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Pour the pasta sauce into the bottom of the slow cooker and pour evenly approximately 1 cup of the sauce.
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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.
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Then put the rest of the pasta sauce, the can of diced tomatoes and their juices in a medium bowl and mix.
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Evenly pour this tomato and sauce mixture over the frozen ravioli and make sure that majority of the pasta is covered.
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Sprinkle 1 cup mozzarella cheese which is shredded.
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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.
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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.
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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..
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