Slow Cooker Cheesy Ravioli Bake
An easy, cheesy, comforting meal made in the slow cooker with layers of tender ravioli, savory tomato sauce, and lots of gooey cheese. Perfect for busy nights or cozy weekends!
Ingredients
- 20 ounces cheese ravioli fresh or frozen
- 3 cups marinara sauce jarred or homemade
- 2 cups shredded mozzarella cheese plus more for topping
- 1 cup grated Parmesan cheese plus more for topping
- ¼ cup heavy cream optional, for creamier sauce
- cooking spray for greasing the slow cooker
- fresh basil or parsley optional, for garnish
Instructions
- Lightly coat the inside of your slow cooker with cooking spray.
- Spread a thin layer of marinara sauce on the bottom of the slow cooker.
- Layer ravioli over the sauce, followed by a generous sprinkle of mozzarella and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- If using, drizzle heavy cream over the top layer.
- Cover and cook on low for 3-4 hours or high for 2-3 hours, until the ravioli are heated through and the cheese is melted and bubbly.
- Turn off the slow cooker, remove the lid, and let the dish sit for about 10 minutes to set.
- Garnish with fresh basil or parsley before serving, if desired.
Notes
For extra cheesiness, stir additional shredded cheese directly into the sauce before layering. Add cooked Italian sausage or ground beef between layers for a heartier version. Toss in spinach or sautéed mushrooms for a veggie-packed twist. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently and top with fresh cheese before serving.