This 4-ingredient slow cooker ravioli bake is the kind of no-fuss supper that fits right into a busy farm day or a long winter evening. I started making it years ago when I needed something hearty that didn’t keep me tied to the stove, and I had a bag of frozen cheese ravioli in the freezer and a few pantry staples on the shelf. You simply dump the frozen ravioli straight into the slow cooker, add jarred pasta sauce, a can of tomatoes, and a handful of shredded cheese, then let it bubble away until everything is tender and cozy. It tastes like you fussed with layers of lasagna all afternoon, but really, the slow cooker does the work while you go about your day.
Serve this slow cooker ravioli bake with a simple green salad dressed in vinegar and oil, and some warm garlic bread or buttered dinner rolls to mop up the extra sauce. A side of steamed green beans or corn fits right in with a Midwestern table. If you enjoy a little extra richness, pass a bowl of grated Parmesan at the table so everyone can sprinkle on more cheese to their liking.
Slow Cooker Ravioli BakeServings: 6
Ingredients
1 (24–26 ounce) jar pasta sauce (any marinara or tomato basil)
1 (14.5 ounce) can diced tomatoes, undrained
1 (25–28 ounce) bag frozen cheese ravioli (do not thaw)
2 cups shredded mozzarella cheese, divided
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray to help keep the ravioli from sticking.
Pour about 1 cup of the pasta sauce into the bottom of the slow cooker and spread it out evenly.
Dump the frozen cheese ravioli straight into the slow cooker, spreading them out in an even layer over the sauce. It’s fine if they overlap a bit.
In a medium bowl, stir together the remaining pasta sauce and the can of diced tomatoes with their juices.
Pour this sauce and tomato mixture evenly over the frozen ravioli, making sure most of the pasta is covered.
Sprinkle 1 cup of the shredded mozzarella cheese over the top.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the ravioli are tender and heated through and the sauce is bubbling around the edges.
During the last 15 to 20 minutes of cooking, sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover again and let cook just until the cheese melts and turns gooey.
Once done, turn the slow cooker to WARM and let the ravioli bake sit for about 5 to 10 minutes to set up a bit before serving. Spoon into bowls and serve hot.
Variations & Tips
If your family likes a little kick, stir 1/2 teaspoon of crushed red pepper flakes into the sauce and tomato mixture before pouring it over the ravioli. For a meatier version, you can brown 1/2 to 1 pound of ground beef or Italian sausage on the stove, drain it well, and stir it into the jarred pasta sauce before assembling the dish (this adds another ingredient but doesn’t change the basic method). A sprinkle of dried Italian seasoning or dried basil over the top before cooking adds a nice herbal note using pantry spices you may already have. If you prefer a cheesier, more lasagna-like top, add an extra 1/2 to 1 cup of mozzarella or a handful of grated Parmesan in the last 20 minutes. To stretch the meal for a bigger crowd, you can add a second smaller bag of ravioli and an extra half jar of sauce, then cook on LOW so everything has time to soften. Leftovers reheat nicely in the microwave; if they seem a bit thick the next day, just stir in a spoonful or two of water or extra sauce before warming.
