Crockpot Ravioli

I have been neglecting the recipe posts, but I assure you, I have a list of future posts for you in the pipeline. Awards Season means my attention is fashion-based for a month or two, but now I hope to return the blog back to normalcy! But it was a fun awards season. It won't be long until the next. 

I made this Crockpot Ravioli a few days after the Oscars. I found the recipe and it looked so easy, and having leftover pasta is a simple and delicious work lunch. We had leftovers for 3 days!! 

- Cooking Spray
- 2 25oz jars of pasta sauce (I used mushroom, but you can use whatever)
- 1 14.5 oz can diced tomatoes (I used garlic and herb, for some added flavor)
-  1 can condensed cheddar cheese soup (I had no idea what this was, but it's a Campbell's soup!)
- 2 teaspoons garlic, minced
- 1 25 oz bag frozen cheese ravioli   
- 1 cup grated parmesan cheese
- 1 cup grated mozzarella cheese

1. Spray slow cooker with cooking spray.
2. In a separate large bowl, combine pasta sauce, tomatoes, cheese soup, and garlic. Mix well. 
3. Spoon 1/3 of the sauce into the slow cooker, top with 1/3 of the ravioli. Sprinkle with 1/3 cup of cheeses over the ravioli. Repeat until all ingredients are used. 
4. Cover and cook on high for 3-4 hours.
5. Serve warm. 

I clearly modified the recipe a bit, just to add a few things to give it some personality. I do this all the time with recipes, and I think it's worth the risk! I also had trouble finding a 25 oz bag of ravioli (I found a 20 oz) so I cut the other ingredients to make up for the modification. I thought this dish was super cheesy and yummy! We made the ravioli with garlic bread and it was quite the filling meal. Not to mention lunch for the work week! 


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