Slow Cooker Cheesy Ravioli Casserole (Crowd Size)

I just made this and in reading the previous comments, I did make some alterations to the recipe and it turned out wonderful! My husband simply loves it! I used two cans of our favorite pasta sauce (24 oz. each) instead and used cheese ravioli. I first sprayed the dish with Pam spray, then layered the recipe...about half a jar of sauce on the bottom, then one package of ravioli, about three quarters of a jar of sauce and then some cheese, then the second package of ravioli, the remainder of sauce, and topped it with more cheese. I did not precook anything either, just threw the onion and garlic in wherever I layered the sauce. After reading some of the comments I chose to cook it for my first time making it when I would be home just to be able to check on it and see how long it really would need to be cooked. I started checking on it after 2 hours and stirred it up a bit, then checked on it each hour after that due to in previous comments others saying the cooking time was much shorter than the minimum of 5 hours recommended in the recipe. In my crockpot it was done perfectly after 4 hours cooked on low. The ravioli wasn't mushy, nor was anything too dry. Everything was just right! My husband says he likes it better cooked in the crockpot then when I would make it on the stove. We were very happy with this recipe! It was delicious and we have plenty of leftovers! There was no sticking or burning to the pot so it was also super easy to clean up! I will definitely be cooking this again!!

When it was done, the sauce was thick, chunky, and dry, the ravioli was extremely soggy. I was excited to make this but I won't ever again because I couldn't even finish my serving.