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“This is a recipe that I adopted from a sweet chef by the name of CBW. A real doll. "I always plan a crock pot meal for Sunday afternoon so that it's all ready after church, and I wanted something different than the chicken we usually end up with. This was a big hit!"”
READY IN:
4hrs 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 708.73 g bag beef ravioli
  • 737.08 g jar pasta sauce
  • 226.79 g can tomato sauce
  • 236.59 ml water
  • 9.85-14.78 ml red peppers
  • Italian spices
  • 236.59 ml shredded mozzarella cheese

Directions

  1. Pour about half of the pasta sauce in the bottom of crock pot.
  2. Add frozen ravioli.
  3. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
  4. Sprinkle Italian seasonings over sauces.
  5. Sprinkle cheese on top.
  6. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

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