Here’s another crockpot Italian dish! I tend to take moods on food. Lately, it’s been Italian. And I have to say I was tickled when this crockpot meatball and ravioli casserole turned out so well!
It’s super easy too! Only 5 dump and go ingredients…AND it takes about 2 minutes…AND it’s an awesome freezer meal too. So it’s easy, delicious and filling. Score the whole way around. If you toss a decent salad on the side, you’ll have it all rounded out.
- Lasagna Ravioli Ingredients
- Slow Cooker Ravioli Casserole Laying Order
- Freezer Meal Note
- Slow Cooker Meatballs Ravioli Casserole Video (if you’re not in the mood to read)…
- 5-Ingredient Crockpot Meatball Ravioli Casserole Printables
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Lasagna Ravioli Ingredients
I don’t have this written in stone and I’m not saying you can’t find other brands that will work well…but I’ve tried the generic and/or super cheap brands on meatballs. They don’t cook the same or have the same texture. These were on sale, so I stocked up and YUM!
Now, I made up a huge batch of this stuff. For several reasons honestly. First, I’m on an Italian kick and wanted to eat it for a few nights. Two, as previously mentioned, I got the meatballs on sale. Three, a friend and I were doing freezer meals and stocking both our freezers. Fourth, it makes an excellent freezer meal before or after being cooked.
Sooo…we made up a crockpot for 4 servings, 2 freezer meals for 1 plus a lunch and another freezer meal for 4…so 10 to 12 servings. That’s works if you need to feed a small army…which I’ll be doing again soon. Holidays, family, that sort of thing ya know 🙂
And with all that explained, that’s why there are several printable options below. For 2. For 4. For 8. All the printable recipes are just print the one that works best for you.
AND unless you’ve done it before…I bet you are thinking “milk” in “Italian”??? Or something a little more vulgar. I sure had that thought at first. Trust me, MAKE IT. Give it a shot…You. Will. LOVE. It.
Slow Cooker Ravioli Casserole Laying Order
This recipe is made for 4 servings. Servings for 2 would work about the same. for 6 to 8, I’d separate my layers a bit more so everything cooks well. OR if you aren’t worried about looks…toss in, stir to coat and cook it.
Your meatballs and ravioli need to have sauce, milk and/or cheese covering/touching them to give them the right consistency after they are cooked. So both methods work, it just behinds if you want to do “presentation” or not.
- Layer 1: 1/2 the pasta sauce
- You need this 1/2 to 3/4 of an inch thick.
- I’m not specifying an exact amount ’cause you’re crockpot may or may not be the exact size and/or shape of mine.
- I’m saying if you are making four servings then use about half
- A layer of meatballs
- One 16-ounce bag of ravioli
- The milk & the last of the pasta sauce
- The Italian cheese.
- I used mixed Italian cheeses, I am sure most any would work, so use the one you prefer
- The cheeses can be tossed in either when you start cooking or 20-30 minutes before serving; your choice
Freezer Meal Note
If you decide to do a freezer meal I’d separate the shredded cheese from the rest of the bag. You can either toss the little bag into the big bag OR you can tape it on. If you’re into freezer meals there are just a couple essentials that make life 10 times easier. One is freezer tape. ‘Cause everything else looses its stick in the freezer… except high-quality duct tape and that’s not always full proof, the freezer tape is great! It holds stuff together, you can write on it AND it lasts for years in the cabinet so it won’t go to waste…
And these baggie holders…
The make freezer meal cooking so much easier. I’ve used that “take the bottom off the blender” method before but you can only do one bag at a time. I bought these last year as a set of 6. You don’t have to get six anymore if you don’t want. You can just get one! or two or the whole 6. My point is you aren’t stuck with buying 6 if you don’t want or need them.
I’ve experimented enough I can tell you 4 things about the bag holders without any doubts.
- The little green tabs on top are adjustable and slide to hold quart or gallon sized bags without slipping
- The fold flat and store well
- The clean up easily
- They are pretty dang durable. Babies and pups alike.
I’m not telling you to buy them. I’m telling you I am sorry I waited so long to buy them myself. There are several people who’ll be getting them this year for Christmas in my family too. They are that good 🙂
Slow Cooker Meatballs Ravioli Casserole Video (if you’re not in the mood to read)…
5-Ingredient Crockpot Meatball Ravioli Casserole Printables
Printable Recipe for 8
- 2 (16 ounce) packs frozen cheese ravioli
- 1 (45-ounce) jar pasta sauce
- 1 bag meatballs (45 to 55 count)
- 1 can of evaporated milk
- 1 cup Italian cheese
- Maybe a little bit of water if you'd like a runnier sauce
- Spray or oil your slow cooker insert
- Pour a third of the pasta sauce over the bottom of the crockpot
- Toss in half the frozen meatballs and pour half the evaporated milk over the top
- Toss in half of the ravioli and repeat the layers you just completed
- Pour the remaining sauce over the top
- Cover and cook on low for 6 to 8 hours hours
- Sprinkle on the Italian cheeses
- Cover and allow to melt
- Serve with Italian bread and a side salad
- Divide the ingredients evenly between two gallon sized bags, except for the shredded cheese
- Put the cheese in a sandwich baggie. You can either tape it to the main bags or put it
insideone, your choice.
- Label and freeze up to 2 months
- Allow to defrost overnight in the refrigerator and then cook according to the directions above
Printable Recipe for 4 to 6
- 1 (16-ounce) package frozen cheese ravioli
- 1 to 1½ jars of jar pasta sauce (they range from 15 to 22 ounces, so use your
- ½ bag meatballs (you need 20-30 depending on size)
- ½ can of evaporated milk (you can freeze the rest for later if you need to)
- ½ cup Italian cheeses
- A little water if your sauce is thick
- Oil or spray the crockpot insert
- Pour half the jar of pasta sauce in the bottom of the crockpot
- Toss in the frozen meatballs and pour the evaporated milk over the top
- Toss in the ravioli and pour the remaining sauce over the top
- Cover and cook on low for 5 to 6 hours
- Sprinkle on the Italian cheese
- Cover and allow to melt
- Toss all your ingredients except the shredded cheeses in a gallon sized bag
- Place the cheese in a separate sandwich baggie and either tape it to the larger bag or place it inside it.
- Allow the meal to defrost overnight in the refrigerator & then follow the directions listed above to cook (except you don't do layers)
Printable Recipe for 2
- 8 to 10 ounces frozen cheese ravioli
- ½ to ¾ a jar of pasta sauce
- 10 to 12 meatballs
- ⅓ cup evaporated milk (you can freeze the extra so it won't go to waste)
- ¼ to ⅓ cup Italian cheeses
- Small amount of water if you're using a thick sauce
- Pour half the pasta sauce into a greased crockpot
- Toss in the meatballs and pour the milk over the top
- Layer in the ravioli and pour the remaining sauce over the top
- Cover and cook on low for 4 to 5 hours
- Sprinkle on the Italian cheeses, cover and allow to melt completely