Post by Kathy on Nov 17, 2018 17:00:20 GMT
Crockpot Ravioli Casserole
Pretty good stuff! It was a little to dry on top but down thru the middle was perfect! The burnt cheese on top, delicious but I love burnt cheese! I don't know if I would add the final cheese on top until I got home! It wouldn't take long to melt! I would definitely put your ravioli in the crockpot frozen because I don't see how thawed would hold up all day in the crockpot!
You could make your meat mixture the night before and refrigerate it until morning! I wish I would have done that considering that I got up at 4:45am to get this started! Dinner was done when we got home from work! YAY!
Original recipe from LOU LOU GIRLS
1 pound lean ground beef, browned & drained
1 tablespoon olive oil
1 medium chopped onion
2 Tablespoons minced garlic
1 (24 ounce) jar marinara
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
1 (24 ounce) package of cheese ravioli, frozen
1½ cups shredded Mozzarella cheese
2 Tablespoons oregano
salt and pepper, to taste
In a medium skillet brown and crumble ground beef. Drain. In the same skillet add oil and sauté onions 4-5 minutes. Add garlic another 1-2 minutes.
Return beef to skillet and add marinara, tomato sauce and Italian seasoning mixing well and heat through.
Line crockpot with a liner or spray with cooking spray and pour half of meat mixture into crockpot, half of frozen ravioli, half of shredded cheese, half of oregano and salt & pepper. Repeat with remaining ingredients.
Cook on low for about 5-8 hours or until noodles are cooked. I returned home in 8 hours and noodles were perfect, not over done.