Categories: Main Dish, Pasta, Slow Cooker, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 (28 ounce) jars red pasta sauce
• 3/4 cup dry red wine
• 1 (8 ounce) can tomato sauce
• 1 -2 teaspoon dried basil (or 1-2 T. chopped fresh basil) or 1 -2 teaspoon italian seasoning (or 1-2 T. chopped fresh basil)
• 2 (25 ounce) packages frozen ravioli (do not defrost)
• 2 cups shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese

Directions

1. Spray the slow cooker with nonstick cooking spray.

2. In a large skillet or Dutch oven, heat the oil over med-high heat.

3. Add in the onion; stir/saute a few minutes until softened.

4. Add in the garlic; cook 1 minute (don’t allow to burn).

5. Add in the pasta sauce, wine, and tomato sauce.

6. Bring to a boil; lower heat to a simmer and cook, stirring occasionally, 3-5 minutes.

7. Taste the sauce; if desired, add the basil.

8. Pour 2 cups of the sauce into the slow cooker.

9. Add 1 package of the frozen ravioli; then sprinkle with half the mozzarella cheese and 2 tablespoons parmesan cheese.

10. Add 2 more cups of sauce, the remaining package of ravioli, the remaining mozzarella and 2 tablespoons parmesan.

11. Cover with the remaining tomato sauce.

12. Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 5-6 hours.

13. The casserole is done when a ravioli from the center of the casserole is hot throughout.

14. Sprinkle with the remaining 1/4 cup parmesan and let cook 10 minutes more.

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