Crock Pot Cheese Ravioli Casserole
I forget where I found this recipe. It's very easy and delicious.
I forget where I found this recipe. It's very easy and delicious.
- Carbohydrate 41.688724 g
- Cholesterol 65.0151 mg
- Fat 16.6911646904762 g
- Fiber 4.12550902702014 g
- Protein 21.3156922380952 g
- Saturated Fat 7.23146085793651 g
- Serving Size 1 1 Serving (189g)
- Sodium 997.525166666667 mg
- Sugar 37.5632149729799 g
- Trans Fat 6.23614938253968 g
- Calories 407 calories
Step-by-step
- Using a ladle or measuring cup place a thin layer of sauce on the bottom of a 4 qt Crock-Pot.
- Add a layer of ravioli, ANOTHER layer of sauce, a layer of cheese and continue with the order of ravioli, sauce cheese, ending with a cheese layer.
- You should have about 3 layers of ravioli.
- Cover and cook on high for 2 1/2 hours.
Monitoring the two and one-half hour cooking window on high heat prevents the frozen ravioli from turning pasty in the slow cooker. Layering pasta directly from the freezer requires precise liquid ratios because dry pasta absorbs moisture rapidly while starches release into the sauce.
- Substitute fresh refrigerated ravioli by reducing the cooking time to roughly 90 minutes on high or two hours on low to prevent structural collapse.
- Swap mozzarella for fontina or provolone using a one-to-one ratio if distinct melting properties and sharper flavors are desired.
- Add ground Italian sausage or sautéed mushrooms between layers, but pre-cook high-moisture proteins to avoid pooling excess liquid in the four-quart crock.
- Control sodium content by replacing store-bought marinara with an unsalted homemade pomodoro sauce, ensuring the total volume remains at two cups to maintain proper hydration levels for the pasta.
Layered baked pasta dishes trace their lineage through Italian-American casserole traditions where convenience met accessibility. Adapting these foundational elements yields consistent textures across varying slow-cooker models.
