SLOW COOKER RAVIOLI CASSEROLE WITH ITALIAN SAUSAGE

12
Teresa G

By
@barefootgal

This is my own version of a ravioli lasagne. It's a "shortcut" recipe, but it is not short on flavor! It's two series of layers of cheese ravioli, sweet Italian sausage, spaghetti sauce with mushrooms, parmesan cheese and melty whole milk mozzarella. Yum! Delicious served with a leafy green salad and garlic bread/sticks.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8 to 12 (depends on how it's served)
Prep:
45 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • ·
    cooking spray (olive oil flavor preferred)
  • 1 lb
    bulk italian sausage (sweet or spicy, your choice)
  • 1 jar(s)
    spaghetti sauce (24 oz. with mushrooms, preferred)
  • 1 jar(s)
    pizza sauce (14 oz.)
  • 1 bag(s)
    frozen cheese ravioli (25 oz.)
  • 1/4 c
    freshly shredded parmesan cheese
  • 1 lb
    whole milk mozzarella cheese, freshly shredded
  • ·
    snipped fresh chives, or basil, and extra parm for garnish (optional)

How to Make SLOW COOKER RAVIOLI CASSEROLE WITH ITALIAN SAUSAGE

Step-by-Step

  1. Gather ingredients. Leave ravioli on counter as you proceed (for ease of serparation, if they're stuck together.)
    Shred cheeses.
  2. Spray inside of slow cooker insert with cooking oil spray.
  3. In a large skillet, over medium/medium-high heat, brown the sausage, breaking it into small pieces as it cooks.
  4. Place a wire mesh strainer over a bowl. Carefully pour the cooked sausage into strainer to drain fat. Discard fat when finished draining. Wipe any fat from skillet with paper towel. Return drained sausage to skillet.
  5. To sausage in skillet, add spaghetti sauce and half of the pizza sauce; stir well to combine.
  6. Pour remaining half of pizza sauce over bottom of insert.
  7. Place a layer of ravioli in the bottom (about 1/2 the bag.)
  8. Spoon half of meat and sauce mixture evenly over ravioli. Sprinkle with half of the shredded parmesan.
  9. Evenly sprinkle half of the shredded mozzarella over all. Repeat layers with remaining ingredients (except garnish.)
  10. Cover and cook on low heat for 6 hours. Cover and refrigerate leftovers.

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About SLOW COOKER RAVIOLI CASSEROLE WITH ITALIAN SAUSAGE





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