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Crockpot Meatball Ravioli Casserole
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5 from 2 votes

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.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Servings: 8 to 10 servings
Author: SlowCookerKitchen.com


  • 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

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