Sometimes I wish I could talk to my newly married self 5 years ago. Seriously. If I had known back then you could cook pasta in the Crockpot I would have been ALL OVER that! Wait, not just pasta, FROZEN pasta! Though, I'm not sure they had slow cooker liners back then. I don't want to live in a world without slow cooker liners, how about you?
This dinner is a true family pleaser. The addition of the pesto just takes the flavor to a whole new level. Paul thought it tasted, "restaurant quality." And since he manages one, I personally feel he is highly qualified to make that kind of a judgement. :)
Crockpot Pesto Ravioli
24 oz jar pasta sauce
25 oz frozen ravioli
1 cup ricotta cheese
1/2 cup pesto
1 cup shredded mozzarella, divided
3/4 cup grated parmesan cheese, divided
In a medium bowl, combine ricotta, pesto, and 1/2 cup parmesan.
Spread 1 cup spaghetti sauce on bottom of Crockpot. Place 1/2 of the frozen ravioli on top of the sauce.
Spread 1/2 of the ricotta mix on the ravioli. Top ricotta with 1/2 cup mozzarella. Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining ricotta, remaining mozzarella).
Spread rest of sauce over top. Cook on low for 3 hours. Remove lid and add sprinkle 1/4 cup parmesan. Replace lid and cook an additional 30 minutes on low.
Here are some more of my favorite Crockpot recipes:
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