Sundays are hard for me. We don't have church until 4pm, so dinner is always a challenge. Plus, you can only make or eat so much soup during the winter months. In my search for crockpot friendly meals, I found this recipe. It was exactly what I needed!

The leftovers were fantastic, which was perfect for prepping a couple ready-to-go meals for my college girl to take back to the dorm for the week.

Ingredients

1-2 bags of Rana family size ravioli
1 lb ground beef
1 cup yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
Salt & pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
24 oz marinara sauce (Rao’s Bolognese)
8 oz shredded mozzarella cheese (about 2 cups)

Instructions

In a medium-sized skillet over medium-high heat, saute onion and bell pepper in a little olive oil. Add ground beef. Season with salt, pepper, garlic powder, and dried oregano. Cook until the beef is browned and onions are translucent. Remove any excess grease with a paper towel.

Spray the inside of crockpot with non-stick spray to prevent sticking.

First layer: Pour one third of the marinara sauce into the bottom of the slow cooker.
Second layer: Arrange half of the ravioli over the marinara sauce.
Third layer: Spread one third of the cooked ground beef and onion mixture over the ravioli.
Fourth layer: Add the remaining ravioli on top of the beef mixture.
Fifth layer: Pour the remaining marinara sauce over the ravioli.
Sixth layer: Sprinkle shredded mozzarella cheese over the top.

Cover the slow cooker and set to cook on LOW for 4 hours.

Ideas

You can find the ravioli in the refrigerated section near the deli. I used half spinach ricotta ravioli and half mozzarella ravioli. I used about a bag and half total.

I topped it all with about 1 1/2 cups shredded mozzarella and 1/2 cup Italian blend cheese.

To kick up the flavor, you could use a mix of ground beef and ground Italian sausage.

Inspiration

https://tasteofrecipe.net/slow-cooker-ravioli-lasagna-recipe/