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Ravioli Casserole 2


  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped
  • 1 large clove garlic, finely chopped
  • 1 (26 ounce) can four-cheese flavored spaghetti sauce
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 2 (25 ounce) packages frozen beef-filled ravioli, divided
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup chopped fresh parsley


  1. Heat oil in 10-inch skillet over medium heat.
  2. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender.
  3. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
  4. Place 1 cup of the sauce mixture in the bottom of a 4 1/2 to 6-quart slow cooker.
  5. Add 1 package frozen ravioli; top with 1 cup of the cheese.
  6. Top with remaining package of ravioli; top with remaining 1 cup cheese.
  7. Pour remaining sauce mixture over the top.
  8. Cover and cook on LOW for 5 to 7 hours or until ravioli are tender.
  9. Sprinkle with parsley.

Yield: 12 servings

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