Easy Slow Cooker Ravioli - Serves 8-10

 Adapted from: RecipeTinEats

Grade Level - 1, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

30-40 oz frozen ravioli, any variety (e.g., 2 Gina Italian Village bags)

45 to 48 oz pasta sauce, divided (any variety of approx 2 jars)

3 cups shredded mozzarella (pre-shredded bagged is fine)

Optional vegetable additions: Minced garlic cloves, diced onions, diced peppers, sliced mushrooms

Equipment/Other:
5 to 6 qt Crockpot/Slow cooker

Directions

1. Spray or oil the inside of the slow cooker with cooking spray. 
2. Spoon 1 cup of pasta sauce into the slow cooker.
3. Sautee any optional vegetables as desired. Add remaining pasta sauce to sauteed vegetables and simmer 2 minutes.
4. Add half the frozen ravioli to the slow cooker
5. Top with half the cheese
6. Top with half of the cooked pasta sauce
7. Repeat layers one more time, ending with cheese
8. Cover and cook for 4 hours on low (do not overcook the pasta)

NOTE: At 3 hours in our vintage Crockpot, pasta was cooked, but the insides of the ravioli was only room temp