If anyone ever studied meat consumption in America, it seems that there would be a major spike just around the 4th of July. It seems like everyone is grilling on the holiday and the days after, making us all feel a bit heavy. That's why this week's Ravioli Crockpot Casserole, adapted from Six Sisters' Stuff, is a great meal for supper the Sunday after Independence Day. All of the ingredients get cooked in the crockpot so you'll have a delicious & easy meal at the end of the long weekend.
Ravioli Crockpot Casserole
(recipe and image from Six Sisters' Stuff)
1 tablespoon olive oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen cheese ravioli
Spray crock pot with cooking spray.
In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning.
Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours.
For more Sunday Supper recipes, and to check out Lunchbox Love, visit us at www.sayplease.com.