Slow Cooker Ravioli Casserole

Posted: January 10

Time: 6 hours 15 minutes

Yield: 8 servings

recipe image

Slow Cooker Ravioli Casserole doesn't even actually feature ravioli. Instead, it offers all the flavors of your favorite stuffed pasta, with bowtie pasta to help soak up a deliciously rich, seasoned, slow-cooked tomato sauce with plenty of savory beef. The top is a melty layer of creamy mozzarella and sharp parmesan cheeses, so you get a wonderful cheesy stretch with every bite. Slow Cooker Ravioli Casserole takes a look at traditional ravioli dinner and plays with it, much to the delight of your taste buds.


• 1 1/2 pounds lean ground beef • 1 onion, chopped • 1 clove garlic, minced • 1 (15-ounce) can tomato sauce • 1 (14.5-ounce) can stewed tomatoes • 1 cup water • 1 teaspoon oregano • 1 teaspoon Italian seasoning • salt, to taste • pepper, to taste • 10 ounces frozen spinach, thawed • 1 (16-ounce) box bowtie pasta, cooked • 1/2 cup parmesan cheese, shredded • 1 1/2 cups mozzarella cheese, shredded


Step 1

In a large skillet on the stove-top over medium-high heat, add the beef and the onion.

Step 2

Sauté, stirring, until the beef has browned and the onion is translucent, for about 3-4 minutes.

Step 3

Add the garlic and sauté until fragrant, about 1 minute.

Step 4

Remove the skillet from the heat.

Step 5

Pour the contents of the skillet into the slow cooker.

Step 6

Add the tomato sauce, stewed tomatoes, water, oregano, Italian seasoning, salt, and pepper.

Step 7

Cover the slow cooker and cook on low for 6 hours.

Step 8

30 minutes before the end of the cooking time, add the spinach and bowtie pasta.

Step 9

5 minutes before the end of the cooking time, add the parmesan and mozzarella to melt over the dish.

Step 10

Serve hot!

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