Sunday, January 15, 2012
Pesto-Ravioli Casserole or Lasagna Slow Cooker
1 cup ricotta cheese
1/2 basil pesto
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 jar 24oz chunky pasta sauce
1 package of frozen beef filled ravioli, or your favorite kind (do not thaw)
2 cups of Italian cheeses or fontina cheese shredded
In small bowl, mix ricotta cheese and pest. Stir in mozzarella and Parmesan cheeses.
Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of either Italian cheese or fontina cheese. Top with 1 cup of pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.
Cover cook on low heat for 3 hours.
Sprinkle 1 cup of Italian cheese or fontina cheese over ravioli, cover and cook 30 minutes longer or until ravioli is tender.
Note: You could easily turn this into a lasagna instead. You will need an extra jar of pasta sauce. Brown and season hamburger meat, or whatever you desire, and use the No-Boil Lasagna noodles and layer in the crock pot starting with sauce, noodles, meat and cheese and repeat. Cook as directed above.