One of my favorite crock pot meals during my pregnancy (and even now, after the baby's been born) was Crock Pot Ravioli. I found the recipe posted by the Aldi Queen.
At first, I was leery about trying it. I thought for sure that the ravioli would turn to mush after cooking in the crock pot, but after my friend Lisa told me that she tried it and liked it, I figured I'd give it a try. We really liked it! It's so easy and really tasty!
The last time I made it, my mom came over while it was cooking in the crock pot. She thought I was making a homemade lasagna, she said it smelled that good!
Here's how I'll be making it this week:
Crock Pot Ravioli
1 (25 ounce) bag cheese ravioli
3-4 cups pasta sauce
1 cup water
1-2 handfuls of shredded mozzarella cheese
Pour about half of the pasta sauce in the bottom of slow cooker. Add frozen ravioli. Pour additional pasta sauce, and water over ravioli. Sprinkle cheese on top. Turn slow cooker on low and cook for four to five hours.
I like to serve this with either Texas Toast of garlic bread sticks.
**This makes enough for my husband and I to have hearty portions, my husband usually has seconds, plus a pretty good lunch portion for him to have later in the week.**
I am sharing this recipe at the blog carnival Crock Pot Wednesday, hosted by Dining with Debbie. Be sure to check over there for more great crock pot recipes!