Slow Cooker Ravioli Casserole -

This weekend, I ate a frozen lasagna for the first time in years.

It wasn’t the best thing I’ve ever tasted. I remember them being SO GOOD when I was a kid. Now that I’m much older and wiser, and have had homemade lasagna numerous times, the frozen kind just isn’t that good.

However–I do love the crispy, slightly burnt cheese edges. The slightly burnt cheese tastes phenomenal when paired with the tomato sauce underneath. I ate the crispy edges around the lasagna while I saved the middle for my husband.

It’s like how people eat the crispy edges of a pan of brownies (I do that, too). Something about that texture/flavor combo just sends me over the edge.

After my super classy frozen lasagna dinner, I made a crockpot meal with ravioli, cheese and tomato sauce.

After about 6 hours in the crockpot, the casserole had the SAME EXACT crispy, slightly burnt cheesy edges around the sides of the slowcooker. You bet your bottom dollar I ate them!

That’s just one perk of this recipe. I know you may look at the ingredients and say hey, I can make this just on the stovetop or in the oven for half the time. But listen— slow cooking tomato sauce brings out all the flavor.

It doesn’t matter if you are using homemade tomato sauce or jarred Kroger brand, if you slow-cook it for hours with meat and seasonings, it is going to develop a much richer flavor.

This casserole is so good because of that. I highly recommend you give it a try!

Slow Cooker Ravioli Casserole

Servings: 6-8
Time: 6 hrs
Difficulty: Easy
Print

A cheesy, meaty ravioli casserole made in the slow cooker.

Ingredients

1 lb. ground beef or turkey

1 TBS. olive oil

2 tsp. Italian seasoning

2 tsp. garlic powder

2 tsp. oregano

1/2 tsp. red pepper flakes

1 (15 oz) can tomato sauce

1 (16 oz) jar marinara

1 (25 oz) package frozen cheese ravioli

2 cups shredded mozzarella cheese

1 cup grated parmesan cheese

Directions

Heat oil in a large skillet over medium high heat. Add turkey/beef and cook, crumbling, until browned, about 5-6 minutes. Stir in 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon oregano,
Stir in tomato sauce and marinara, plus remaining seasonings. Heat to a simmer and cook for 3-4 minutes. Remove from heat.
In a large slow cooker, start layering your casserole: start with a few spoonfuls of the sauce on the bottom. Add half of the ravioli, some more spoonfuls of sauce, half of the mozzarella, then repeat layers, starting with ravioli. Top with Parmesan.
Cover and cook on low for 4-6 hours.