5-Ingredient Crockpot Meatball Ravioli Casserole
Since your making a large quantity you'll want to make two sets of layers to make sure everything cooks properly. Downside: it takes a couple more minutes. Upside: the larger recipe cooks longer so you can cook it all day even if you have to be out for 8 hours.
Servings: 8 to 10 servings
Ingredients
- 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
Instructions
- 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
Twenty Minutes before Serving:
- Sprinkle on the Italian cheeses
- Cover and allow to melt
- Serve with Italian bread and a side salad
Freezer meal directions:
- 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 inside one of them, your choice.
- Label and freeze up to 2 months
- Allow to defrost overnight in the refrigerator and then cook according to the directions above