5-Ingredient Crockpot Meatball Ravioli Casserole
This recipe works out to be 4 smallish servings or 3 large. We both had skipped lunch the day I made this so we had 2 large dinners and a couple small lunches available
Servings: 4 to 6 servings
Ingredients
- 1 16-ounce package frozen cheese ravioli
- 1 to 1 1/2 jars of jar pasta sauce they range from 15 to 22 ounces
- 1/2 bag meatballs you need 20-30 depending on size
- 1/2 can of evaporated milk you can freeze the rest for later if you need to
- 1/2 cup Italian cheeses
- A little water if your sauce is thick
Instructions
- 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
20 to 30 minutes before serving:
- Sprinkle on the Italian cheese
- Cover and allow to melt
Add a side salad and buttered Italian bread to round out the meal
Freezer meal directions:
- 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)