Slow Cooker Ravioli Casserole
- 16oz bag frozen cheese ravioli (you can also use a meat filled if you prefer. Or really ravioli with any filling you like. It's up to you! You can also use refrigerated ravioli but I would reduce the cook time in half if you do)
- 1 jar of your favorite tomato sauce (I prefer Ragu meat flavored)
- 3 oz of pesto (I used 1/2 a jar of pesto from Aldi - you can make your own or use another brand)
- 8 oz heavy cream
***Optional: Some great additions include shredded mozzarella (which I would have used but I did not have any on hand), parmesan, ground beef, sausage, pepperoni, bell peppers, and much more. Just throw them on top before cooking!
Spray your crock pot with cooking spray. Layer in half the jar of tomato sauce. Pour on the raviolis. Pour on the remaining tomato sauce. Mix together the heavy cream and pesto and then pour over the top. Cook on low for 4 hours. Serve with garlic bread and a salad. Enjoy!
***I did not get a picture of the finished product but it basically looked like a baked ravioli dish and hubs loved it!