Slow-Cooker Cheesy Ravioli Casserole (Crowd Size)

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

By Betty Crocker Kitchens

October 27, 2008

tablespoon olive or vegetable oil

medium onion, chopped (1/2 cup)

large clove garlic, finely chopped

can (26 ounces) four cheese-flavored spaghetti sauce

can (15 ounces) tomato sauce

teaspoon Italian seasoning

packages (25 ounces each) frozen beef-filled ravioli

cups shredded mozzarella cheese (8 ounces)

1/4

cup chopped fresh parsley

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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.

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.