Ingredients
Scale
- 24 oz. (680 g) frozen cheese ravioli
- 2 cups marinara sauce or your favorite pasta sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Fresh basil or parsley for garnish (optional)
- Salt and pepper to taste
Instructions
- Combine marinara sauce, garlic powder, Italian herbs, salt, and pepper in a mixing bowl. Mix well to create a flavorful sauce.
- Spread a thin layer of sauce at the bottom of your slow cooker. Layer frozen ravioli over the sauce, then dollop with ricotta cheese. Repeat layers until all ingredients are used, ending with sauce on top.
- Sprinkle shredded mozzarella and grated Parmesan cheese generously over the final layer. Cover with the slow cooker lid.
- Set your Crock-Pot 7 Quart Oval Slow Cooker on low for 3-4 hours. The dish is ready when ravioli is tender and cheese is bubbly and golden.
- Garnish with fresh basil or parsley. Serve hot with crusty bread or a side salad.
Notes
- You can substitute spinach or mushroom-filled ravioli for a vegetarian version.
- To make it gluten-free, use gluten-free ravioli and compatible sauce options.
- Leftovers can be stored in airtight containers and refrigerated for up to 3 days. Reheat in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 930mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg