WE RECOMMEND:

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

Slow Cooker Cheesy Ravioli Casserole

Frozen beef ravioli get this Italian-inspired casserole off to a speedy start, while slow cooking makes it hassle free.

Save and Share

false

( 18 Ratings)

18 Ratings

5 Stars 22%

4 Stars 22%

3 Stars 33%

2 Stars 11%

1 Stars 11%

Member Reviews ( 7 )

a6e18ee8-9ce5-4dfc-88ac-8f4eb6cf2f7b

Prep Time 15 min
Total Time 6 hr 45 min
Servings 10

Ingredients

1: tablespoon olive or vegetable oil

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

1: large clove garlic, finely chopped

2: jars (26 oz each) four cheese-flavored tomato pasta sauce

1: can (15 oz) tomato sauce

1: teaspoon Italian seasoning

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

2: cups shredded mozzarella cheese (8 oz)

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 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.
2 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.
3 Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.

EXPERT TIPS

Expert Tips

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.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 500
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 1380mg; 1380%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 4g 4% Sugars 12g 12% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 30%;
Iron: 20%;

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;

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 7 Reviews View All

Posted 10/26/2012 6:09:03 AM REPORT ABUSE Spaceneedle said:

Rating:

I tried this recipe yesterday and found it wasn't a bad dish at all. It was a bit drier than what we like, as saucy Italian dishes are Our favorite. I cooked on low for the maximum time allowed. Shortening the cook time by a couple I hours (if possible) would Be good. Could use a little more seasoning, not sure what. Overall I would make this again.

This reply was: Helpful Inspiring

Posted 10/17/2012 10:00:16 PM REPORT ABUSE NorthwestGal1 said:

Rating:

I made this tonight, but with a few changes: I only used an 8 oz can of tomato sauce & I added 3/4 c. red wine. I simmered all the sauces, liquid, onions & garlic for about 5-10 min. I did layers of sauce, pasta, cheeses (incl. parmesan) & repeated twice. Final layer was sauce & parmesan cheese. I cooked it on high for 2 1/2-3 1/2 hours & had no problem with the pasta sticking together as others have had. I used frozen cheese ravioli from Cash N Carry. Hope that helps. I liked this recipe b/c usually when I boil my ravioli it falls apart & filling falls out.

This reply was: Helpful Inspiring

Posted 8/19/2012 3:16:50 PM REPORT ABUSE gen81465 said:

Rating:

The basic recipe of ingredients is perfect. The only problem is that pasta will fall apart with the amount of cooking time required. This recipe says the prep time is 15 minutes. It should only take about that long to pre-cook the pasta in a large pot, then drain the water, add the sauce and cheese and heat it through (about another 5-10 minutes).

This reply was: Helpful Inspiring