Categories: Ground Beef, Main Dish, Slow Cooker
Ingredients
- 2 (26 ounce) jars spaghetti sauce with mushrooms and onions (52 ounces total)
- 2 (20 -24 ounce) packagesfrozen beef ravioli (40-48 ounces total) or 2 (20 -24 ounce) packages cheese ravioli (40-48 ounces total)
- 1 (16 ounce) package frozen cooked italian-style meatballs , thawed
- 2 cups shredded mozzarella cheese
- 1/2 cup finely shredded parmesan cheese
Directions
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Spray a 5-1/2 to 6-quart crockpot with nonstick cooking spray.
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Add 1 cup of the spaghetti sauce, 1 package of the ravioli, and add all the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Add remaining sauce from the opened jar. Add remaining package ravioli and remaining 1 cup mozzarella. Pour second jar of spaghetti sauce over mixture.
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Cover and cook on LO heat for 4-1/2 to 5 hours or cook on HI heat for 2-1/2 to 3 hours. Turn off cooker. Sprinkle on Parmesan cheese. Let stand, covered, 15 minutes before serving.