Friday, January 21, 2011

Crock-pot Ravioli with Meatballs

By popular demand I am going to share this recipe with you all.  I recently asked for a new Crockpot for Christmas this year after losing mine in a move a few years back and got a brand new shiny pretty one that I’m so proud to own.

Now, I don’t know about you but when 6pm rolls around, I’m about spent for the day and will find any excuse to take the family out for dinner! I’m one of those people that has a lot of energy in the morning, so preparing dinner and throwing it in the oven or a crock-pot to cook all day is sooo for me.  Plus, it makes the house smell awesome and makes me feel like a domesticated housewife when I’m really a urban type of gal that would rather hire a maid and a cook … I so wish!

Needless to say, this crock-pot is getting a workout with all the new recipes I’ve been trying.  I made this last night and it was a big hit and super easy to make. Pick up some frozen garlic bread and throw a little flour on your apron and let the praise begin!

By the way, I should mention that I did not create this recipe, remember “Urban Girl” here :)

Ingredients

  • Nonstick cooking spray

  • 2 26-ounce jars spaghetti sauce with mushrooms and onions (I just bought one of those really big 4 lb jars of Ragu and used the whole thing)

  • 2 24-ounce packages frozen meat-filled ravioli

  • 1 12-ounce package frozen cooked Italian meatballs, thawed [12] (pay attention to the word “thawed” I didn’t and had to thaw them in the microwave .. no biggie)

  • 2 cups shredded mozzarella cheese (8 ounces)

  • 1/2 cup finely shredded Parmesan cheese (2 ounces) (yep, I just used the good old Kraft grated parmesan cheese)

Directions

  1. Lightly coat a 5 1/2-or 6-quart slow cooker with nonstick cooking spray. Add 1 cup of the spaghetti sauce.
     
  2. Add one package of the frozen ravioli and the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti sauce from first jar.

  3. Add remaining package of ravioli and remaining 1 cup mozzarella cheese. Pour spaghetti sauce from second jar over mixture in slow cooker.

  4. Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 1/2 to 3 hours. Turn off slow cooker.

  5. Sprinkle with Parmesan cheese. Cover and let stand for 15 minutes before serving.

Serves 10-12

2 comments:

Sherry said...

Looks Yummy. Will definitely be trying that out!

Lisa said...

Looks amazing - will be a big hit around here!