Slow Cooker Cheesy Ravioli Casserole (11/27/18)

I got a new recipe for you! I have to be honest, these Weekly Roundups challenge me to cook something new to tell you guys all about the new recipes that I try.

Anyway, this week’s recipe comes to you from Betty Crocker. It’s a Slow-Cooker Cheesy Ravioli. Find the recipe here.

I made my own tweaks to this of course. They include:

  • First of all, I more or less halved the recipe- I used one pack of ravioli and I got 4-5 servings out of it, but it’s just for me. I still used a whole jar of spaghetti sauce and a whole can of tomato sauce. I probably could have done with less tomato sauce, but I don’t mind the ravioli being saucy. Lastly, I used almost a full 2 cups of shredded mozzarella. I like cheese though so that’s never an issue with me.
  • I did not use an onion- onions are not my favorite food.
  • I also did not use a skillet at all- I know it says to cook the onion and garlic, then add the spaghetti sauce, tomato sauce, and seasoning. I just mixed those together and added 2 tsp. of minced garlic. It turned out just fine.

I got back to my apartment a little too late on Sunday to feel comfortable leaving a Crock-Pot on for 5-7 hours, so I just waited until Monday afternoon. I prepared it as soon as I got home from classes before work (about 3:30), and it was very hot and parts that had touched the side of the Crock-Pot were slightly burnt by the time I got home at 9:15 (would have been earlier, but had some complications). I kept it on Low the whole time, so I would lean more toward 5 hours than 7.

Hope you enjoy this week’s Weekly Roundup, and please let me know if you try it and what you think!

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