Tuesday, September 14, 2010

Ravioli Casserole (slow cooker)

Our busy fall schedule has officially begun and my slow cooker has taken center stage on my kitchen counter.  I realize that boiling ravioli in a pot, heating sauce in another and throwing it all together at dinner time is not that difficult for most people.  I wish that was the case in our household.  Some days,  I walk in the door at 5:30 with three cranky children who still need a backpack emptied, help with homework, a diaper changed, some love and attention and baths.  These events often lead to the drama of "witching hour" that may include but are not limited to: one part insanity, one part hilarity and one part irrationality.  Having dinner hot and ready to be served as we do our best to keep the insanity to a minimum, enjoy the hilarity and teach rational behavior is absolutely a necessity!!!  Enjoy your ravioli casserole with some crusty french bread and a big glass of wine!

Prep Ahead Plan:  This meal only takes a few minutes to assemble in your slow cooker.  I usually throw it together in the morning.  It can't be done the night before or your ravioli will defrost.  

2 26-28 oz jars of pasta sauce ( I use San Marzano or Thoughtful Harvest)
2 cloves garlic
3/4 cup dry red wine
2 t dried basil or 2 T fresh
2 25oz packages of medium sized, frozen ravioli (do not defrost)
2 cups shredded mozzarella
1/2 cup parmesan cheese

1.  Mix wine with tomato sauce. Pour about 2 cups of tomato/wine sauce in slow cooker, add in garlic and one package of frozen ravioli, 1 cup mozzarella and 2 T parmesan cheese.
2.  Add 2 more cups of tomato/wine sauce, the last package of ravioli, the remaining mozzarella and 2 T of parmesan cheese.  Cover with remaining tomato/wine sauce.
3.  Cook on low for 6 hours.  Serve with remaining parmesan cheese sprinkled on top!


  1. This looks delicious! If I made 1/2 the recipe do you think I would need to make any changes?

  2. Hmm...I don't think you would need to make any changes, Janet! Let me know how it comes out!