Cheesy Ravioli Casserole
10 servings
Equipment
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 medium onion chopped (1⁄2 cup)
- 1 large clove garlic finely chopped
- 2 jars four cheese pasta sauce 25.5 oz each
- 1 can tomato sauce 15 oz
- 1 teaspoon Italian seasoning
- 2 bags frozen cheese-filled ravioli 25 oz each
- 2 cups shredded mozzarella cheese 8 oz
- ¼ cup chopped fresh parsley if desired
Instructions
- In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat.
- Add onion and garlic; cook about 4 minutes, stirring occasionally, until onion is tender.
- Stir in pasta sauce, tomato sauce and Italian seasoning.
- Spray 5- to 6-quart slow cooker with cooking spray.
- Place 1 cup of the sauce mixture in cooker.
- Add 1 bag frozen ravioli; top with 1 cup of the cheese.
- Top with remaining bag of ravioli and 1 cup cheese.
- Pour remaining sauce mixture over top.
- Cover; cook on Low heat setting 5 hours 30 minutes to 6 hours 30 minutes.
- Before serving, sprinkle with parsley.
- Ravioli will hold on Low heat setting up to 30 minutes.
Notes / Tips / Wine Advice:
Watching your fat? Be sure to compare the nutrition labels on various brands of cheese-filled ravioli; some are higher in fat than others—and lower-fat varieties are just as tasty.
Nutritional Information
Calories: 430 kcal