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New Recipe: Slow Cooker Ravioli Lasagna

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Photo By: Laurie Rubin

Photo By: Laurie Rubin

Leia cropped Leia
A lifelong WRCH fan, Leia began as a part time DJ at Lite and quick...
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So happy I stumbled upon this recipe. Its been unseasonably cold this Spring so far and I haven’t been able to tuck the crock pot away just yet. This is an easy, low budget recipe that can feed a crowd.

As most of you know that’s my FAVORITE kind of recipe! Give this one a try, you can make it the night before, its great for a group and the leftovers heat up great too! Check out the recipe:


1 pound ground beef

1 tablespoonchopped garlic

1 teaspoongarlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

2 (24 ounce) jars prepared pasta sauce

1 teaspoon Italian seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1 (25 ounce) package cheese ravioli, thawed if frozen

2 cups shredded mozzarella cheese


Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.

Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.

Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

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