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I received tons of questions on Facebook and here as to whether or not my Slow Cooked Ravioli worked this week . . .and guess what? It did!
Now, know that this is not one of those recipes that I would use to cook in the crockpot all day long while working, but if the dinner hour is bewitching at your home (like it is around here), it sure does make life easy. I dumped all the ingredients in Mrs. Potts, plugged her in, and headed outside to play hide-and-seek with my kids. It was absolutely fantastic, and so stinkin' easy. (I think a LOT of what made it so good was the very yummy Monterey Ravioli, so be sure to grab those while they're BOGO in the current Publix sales ad if you're a Publix shopper!)
***Note that I used refrigerated ravioli, NOT frozen ravioli. If you're planning to use frozen ravioli, check out this recipe which was my starting point, I just adjusted the times a bit for refrigerated pasta.
Slow Cooked Ravioli Bake
recipe adapted from Food.com
2 8 oz. packages refrigerated ravioli we used
1 26 oz. jar pasta sauce
1 8 oz. can tomato sauce
3/4 cup water
1 tablespoon Italian Seasoning
1 1/2 cup shredded mozzarella cheese Sargento Shredded Cheese BOGO $3.99; We were out of mozzarella, so I used 4 slices of provolone leftover from Slow Cooked French Dip Sliders
Pour half the pasta sauce on the bottom of your slow cooker.
Add refrigerated ravioli
Put additional pasta sauce in slow cooker. Then mix together tomato sauce and water in empty pasta jar, give it a shake and dump over the ravioli.
Sprinkle Italian seasoning on top of sauces.
Cook on high 1 1/2 hours – 2 hours (watch ravioli to make sure it's cooked but not over cooked.)
Here's what it looked like in Mrs. Potts. . . do you know how hard it is to get a pretty picture of dinner in the crockpot? 😉
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