FOR LAYERING
- 25 –30 ounces cheese ravioli frozen or refrigerated
- 3 cups shredded mozzarella cheese divided
- 2 cups fresh spinach chopped (optional)
- Extra parmesan for topping optional
Instructions
- Brown the sausage (and ground beef if using) in a skillet over medium-high heat, 6–8 minutes. Drain excess grease.
- Add onion and cook 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in marinara (and crushed tomatoes if using), Italian seasoning, pepper, and red pepper flakes (optional). Simmer 5–8 minutes, then remove from heat.
- Mix ricotta, egg, parmesan, Italian seasoning, and a pinch of salt and pepper.
- Spray a 6-quart slow cooker with nonstick spray. Spread 1 cup sauce on the bottom.
- Layer: ravioli, dollops of ricotta mixture, a sprinkle of mozzarella, then repeat. Add spinach in layers if using. Finish with sauce on top.
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Cover and cook LOW 3–4 hours or HIGH 2–2½ hours, until ravioli is tender and center is hot.
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Sprinkle remaining mozzarella (and optional parmesan) on top. Cover 15–20 minutes until melted. If casserole looks loose, vent the lid slightly for the last 10 minutes.
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Rest 15–20 minutes before serving.
Notes
Frozen ravioli is the most forgiving in the slow cooker. Refrigerated ravioli may finish a little earlier.
Thick marinara helps keep the casserole sliceable. If sauce is thin, simmer longer before layering.
Resting before serving makes the layers set and servings cleaner.
