Makes: 10 servings
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1⁄2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz each) four cheese-flavored tomato pasta sauce
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1⁄4 cup chopped fresh parsley
Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
Cover; cook on Low heat setting 5½ to 6½ hours or until hot. Sprinkle with parsley before serving.
1 Serving (1 ½ cups): Calories 500; Total Fat 17g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 40mg; Sodium 1380mg; Total Carbohydrate 65g (Dietary Fiber 4g). Exchanges: 2½ Starch, 1½ Other Carbohydrate, 1 Vegetable, 2 Medium-Fat Meat, 1 Fat. Carbohydrate Choices: 4.
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