🕒 Prep & Cook Times
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Prep time: 15 minutes
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Cook time: 3–4 hours on Low (Recommended) or 1.5–2 hours on High
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Servings: 6–8
👩🍳 Instructions
1. Brown the Meat Base
In a large skillet over medium-high heat, brown the ground beef (or Italian sausage) with the diced onion. Cook until the meat is no longer pink. Drain any excess grease. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for 1 minute until fragrant.
2. Prepare the Sauce
Stir the marinara sauce and the diced tomatoes (if using) into the meat mixture. Let it simmer for 2 minutes. This ensures the flavors are well-distributed before they hit the slow cooker.
3. Layer the “Lasagna”
To prevent sticking, spread about 1/2 cup of the meat sauce onto the bottom of your Crock-Pot.
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First Layer: Add half of the frozen ravioli in an even layer.
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Ricotta (Optional): If using ricotta, dollop half of it over the ravioli.
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Sauce & Cheese: Top with half of the remaining meat sauce and 1/2 cup of mozzarella.
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Second Layer: Repeat with the remaining ravioli, ricotta, and sauce. Save the rest of the cheese for the very end.
4. Slow Cook
Cover and cook on low for 3 to 4 hours.
Note: Avoid cooking on “High” for too long, as the edges of the ravioli can become mushy. Low and slow keeps the pasta’s texture “al dente.”
5. The Melty Finish
About 15 minutes before serving, sprinkle the remaining mozzarella and the Parmesan cheese over the top. Cover and let it melt until bubbly.
💡 Pro-Tips for Success
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Don’t Thaw: Keep the ravioli frozen! If you thaw them first, they may fall apart during the long slow-cook process.
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Veggie Boost: You can easily add a layer of fresh baby spinach between the ravioli and the sauce for extra color and nutrition.
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Serving: Garnish with fresh basil or parsley right before serving to cut through the richness of the cheese.