Ingredients

The following ingredients have 4 Servings
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 teaspoons fresh or dry parsley flakes
  • 24 oz bag frozen cheese ravioli
  • 2 cups pasta sauce
  • 8 oz shredded mozzarella cheese

Instruction

  • Mix the ricotta cheese with the egg and parsley. Set aside.
  • Spread 1 cup of sauce in the bottom of a slow cooker. (I used my Crock Pot Casserole Slow Cooker).
  • Spread the ravioli in an even layer over the pasta sauce.
  • Pour a half cup of sauce over the ravioli.
  • Spread 1 cup of the ricotta cheese over the sauce.
  • Top with the remaining sauce and half the shredded mozzarella cheese.
  • Drop the remaining cup of ricotta cheese by the tablespoon over the top and spread the remaining mozzarella cheese over the top.
  • Cover and cook on low for 4 hours.
  • Serve 4 to 6