Frozen beef ravioli get this Italian-inspired casserole off to a speedy start, while slow cooking makes it hassle free.
tablespoon olive or vegetable oil
medium onion, chopped (1/2 cup)
large clove garlic, finely chopped
jars (26 oz each) four cheese-flavored tomato pasta sauce
can (15 oz) tomato sauce
teaspoon Italian seasoning
packages (25 oz each) frozen beef-filled ravioli
cups shredded mozzarella cheese (8 oz)
cup chopped fresh parsley
Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.
Use your favorite shredded Italian cheese in this casserole. Asiago, fontina, provolone and Parmesan all melt nicely; try one, a combination, or purchase a shredded cheese blend.
To easily chop parsley, trim the stems and place the leaves in a 1-cup glass measuring cup. Use kitchen scissors to snip the leaves, rotating the cup until all the parsley is chopped.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.