WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Slow Cooker Cheesy Ravioli Casserole (Crowd Size)

Come home to a ready-to-serve casserole just right for toting to an evening potluck.

Save and Share

false

( 82 Ratings)

82 Ratings

5 Stars 38%

4 Stars 30%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 36 )

dc587975-829a-48e2-a6d3-415bbb34692e

Prep Time 15 min
Total Time 5 hr 15 min
Servings 12

Ingredients

1: tablespoon olive or vegetable oil

1: medium onion, chopped (1/2 cup)

1: large clove garlic, finely chopped

1: can (26 ounces) four cheese-flavored spaghetti sauce

1: can (15 ounces) tomato sauce

1: teaspoon Italian seasoning

2: packages (25 ounces each) frozen beef-filled ravioli

2: cups shredded mozzarella cheese (8 ounces)

1/4: cup chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2 Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli; top with remaining 1 cup cheese. Pour remaining sauce mixture over top.
3 Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender. Sprinkle with parsley.

EXPERT TIPS

Expert Tips

Serve with a loaf of crusty French bread and a tossed green salad.

Italian seasoning is a blend of typical Italian herbs such as thyme, oregano, basil, savory, marjoram, rosemary and sage. Using this blend saves you from adding all these seasonings separately.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 125),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% ),
Cholesterol: 145mg; 145%;
Sodium: 1510mg; 1510%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 3g 3% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 58%;
Vitamin C: 16%;
Calcium: 28%;
Iron: 18%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 36 Reviews View All

Posted 10/4/2012 11:49:31 AM REPORT ABUSE Camel23 said:

Rating:

I did what the one gal said and did not pre cook anything but I used a LIGHT Ragu sauce that gave it a sweet flavor, and did add a good amount of the onion and garlic.

This reply was: Helpful Inspiring

Posted 5/1/2012 5:48:18 PM REPORT ABUSE Mamaboo88 said:

Rating:

We made these last week sometime. These were okay. Nothing special .

This reply was: Helpful Inspiring

Posted 6/28/2011 8:12:29 AM REPORT ABUSE Lea1005 said:

Rating:

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!!

This reply was: Helpful Inspiring