“bettycrocker.com”
READY IN:
5hrs 45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olives or 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 large clove garlic, finely chopped
  • 2 (26 ounce) jarsfour cheese-flavored tomato pasta sauce
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 2 (25 ounce) packagesfrozen beef-filled ravioli
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 14 cup chopped fresh parsley, if desired

Directions

  1. Heat oil in 4-quart Dutch oven or 12-inch 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 and Italian seasoning.
  2. Spray 5- to 6-quart slow cooker with cooking spray. Place 1 cup of the sauce mixture in cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
  3. Cover and cook on low heat setting 5 hours 30 minutes to 6 hours 30 minutes. Sprinkle with parsley before serving. Ravioli will hold on low heat setting up to 30 minutes.

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