Categories: Main Dish, Pasta, Slow Cooker, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 (28 ounce) jars red pasta sauce
- 3/4 cup dry red wine
- 1 (8 ounce) can tomato sauce
- 1 -2 teaspoon dried basil (or 1-2 T. chopped fresh basil) or 1 -2 teaspoon italian seasoning (or 1-2 T. chopped fresh basil)
- 2 (25 ounce) packages frozen ravioli (do not defrost)
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Directions
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Spray the slow cooker with nonstick cooking spray.
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In a large skillet or Dutch oven, heat the oil over med-high heat.
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Add in the onion; stir/saute a few minutes until softened.
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Add in the garlic; cook 1 minute (don’t allow to burn).
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Add in the pasta sauce, wine, and tomato sauce.
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Bring to a boil; lower heat to a simmer and cook, stirring occasionally, 3-5 minutes.
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Taste the sauce; if desired, add the basil.
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Pour 2 cups of the sauce into the slow cooker.
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Add 1 package of the frozen ravioli; then sprinkle with half the mozzarella cheese and 2 tablespoons parmesan cheese.
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Add 2 more cups of sauce, the remaining package of ravioli, the remaining mozzarella and 2 tablespoons parmesan.
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Cover with the remaining tomato sauce.
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Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 5-6 hours.
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The casserole is done when a ravioli from the center of the casserole is hot throughout.
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Sprinkle with the remaining 1/4 cup parmesan and let cook 10 minutes more.