Ingredients
Scale
- 6 cups homemade spaghetti sauce with meat or use 2 24 oz jars of marinara sauce for quick or vegetarian version
- 1 package (20–25 oz) frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 cup ricotta cheese (optional)
- fresh basil for serving
Instructions
- Spread 1-2 cups of spaghetti sauce on the bottom of the slow cooker.
- Layer frozen ravioli, 1-2 cups of sauce, mozzarella, parmesan, and dollops of ricotta (if using).
- Repeat layers based on slow cooker size, finishing with sauce and topping with cheese.
- Cover and cook on low for 3-4 hours until ravioli is tender and cheese is melted.
- Serve hot, garnished with fresh basil and additional parmesan.
Notes
For a vegetarian version, use marinara sauce without meat.
This dish can also be prepared the night before and cooked the next day.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg