I like to make this on busy work days when I know I’m not going to have time to cook in the evening. It’s always a pleasing dish for me and my entire family. My kids always say, “They don’t make it like this at school!” I guess things have changed since I was there. Whenever I serve this I always make a nice tossed salad and some dinner rolls. If anyone walks away hungry, it’s their own fault! Check out what they are saying about this recipe over at Food.com:
“Easy to make and the family really enjoys it. We love spicy food and the red peppers flakes were great. No leftovers!”
No leftovers and if you line your crock pot before you start adding ingredients, you won’t have any cleanup either!
Ingredients
1 (25 ounce) bag beef ravioli
1 (26 ounce) jar Ragu pasta sauce
1 (8 ounce) can Hunt’s tomato sauce
1 cup water
2 -3 teaspoons red peppers
Italian spices
1 cup Kraft shredded mozzarella cheese
Instructions
Pour about half of the pasta sauce in the bottom of crock pot.
Add frozen ravioli.
Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
Sprinkle Italian seasonings over sauces.
Sprinkle cheese on top.
Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).
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Quick Tip: I always double the mozzarella cheese…extra cheesy!
Thanks again to Food.com for this delicious and simple recipe.
Looking for something I can pt in crockpot tell hbby gets home from daycare