slow cooker Ravioli Casserole
Cooking MethodSlow Cooker
Ingredients
- 28 ounces jar spaghetti sauce
- 25 ounces pkg frozen cheese ravioli, cooked and drained
- 1 can sliced mushrooms
- 1/4 cup sliced black olives
- 1 cup small curd cottage cheese
- 2 cups sliced mushrooms
- 1/4 cup fresh Romano cheese, grated
Instructions
Spray 3 1/2 quart slow cooker with vegetable or olive oil spray Spread 1/2 C sauce in bottom of slow cooker Layer 1/2 of ravioli, 1/2 C cottage cheese, 1/2 of mushrooms, 2 Tbsp black olives, 1 C cheeses and 1/2 of remaining spaghetti sauce. Repeat layers Cook on low setting for 5 1/2 hours. Turn to high, sprinkle on Romano cheese, continue cooking for 1/2 hour. Turn off slow cooker, let ravioli rest for 15 minutes.
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