Go Back
+ servings
Crockpot Meatball Ravioli Casserole
Print Recipe
5 from 2 votes

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
Prep Time3 mins
Cook Time6 hrs
Total Time6 hrs 3 mins
Servings: 4 to 6 servings
Author: SlowCookerKitchen.com

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)