SLOW-COOKER CHEESY RAVIOLI CASSEROLE (CROWD SIZE)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
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1 can (26 ounces) four cheese-flavored spaghetti sauce
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 ounces each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup chopped fresh parsley
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.
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.
Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender. Sprinkle with parsley. Serves 12.
Tips: 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.