Tuesday, October 1, 2013

Cheesy Ravioli Casserole

This is a very easy ravioli dish that makes you feel like you're eating lasagna but without all of the steps of creating one.  You make it in the slow cooker which makes meal time so much less hectic, at least in my house.  It can also be done in the oven: low temperature, around 300 for about an hour, be sure the pan is covered.  
It makes ALOT of food, we always have plenty leftover for meals later in the week. You could halve it if you really need to, I just don't know how one would need to adjust the cook time.  It is meatless so if you have someone who insists on meat at every meal you could use beef filled ravioli or you could cook and crumble some Italian sausage into the sauce.
It's a hit with my family!

1 Tbsp. olive oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
1 jar (26 oz) three cheese flavored pasta sauce
1 can (15 oz) tomato sauce
2 c. water
1 tsp. Italian seasoning
2 pkg. (25 oz. each) frozen cheese filled ravioli
2 c. shredded mozzarella cheese (8 oz)
1/4 c. chopped fresh parsley

1.  Heat oil in a 12" skillet over medium heat.  Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce, water and Italian seasoning.
2.  Place 1 c. f the sauce in the bottom of a 6-quart slow cooker.  Add 1 pkg. frozen ravioli; top with 1 c. of the cheese, layer with remaining pkg. of ravioli; top with remaining cheese; pour the remainder of the sauce mixture over the top.
3.  Cover and cook on low heat setting 4-5 hours. Sprinkle with parsely.

Yield: 12 servings

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