What’s For Dinner? Slow Cooked Ravioli Bake


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


  1. 2 8 oz. packages refrigerated ravioli we used
  2. 1 26 oz. jar pasta sauce
  3. 1 8 oz. can tomato sauce
  4. 3/4 cup water
  5. 1 tablespoon Italian Seasoning
  6. 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 


  1. Pour half the pasta sauce on the bottom of your slow cooker.
  2. Add refrigerated ravioli
  3. 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.
  4. Sprinkle Italian seasoning on top of sauces.
  5. Add cheese.
  6. Cook on high 1 1/2 hours – 2 hours (watch ravioli to make sure it’s cooked but not over cooked.)
  7. Enjoy!


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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  1. Thanks for sharing! I bought three packages of these Ravioli because they were so great… and now I have another yummy recipe to use. I used one package to do toasted ravioli with as an appetizer over the weekend. I mixed greek yogurt and milk and poured it over them… then tossed the raviolis in bread crumbs and cheese and baked at 375 degrees for 15 minutes… they were soooo yummy! 🙂 Loved this BOGO sale!

    • Those toasted ravioli sound delicious Ashlie! I’ve never tried the Monterey pasta before, but I’m heading back to grab a dew more today 🙂

  2. what type of pasta sauce do you use? I have Ragu, but i don’t want it to taste like spaghetti.

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