Italian Ravioli Casserole

By Jahel

Ingredients

• Nonstick cooking spray
• 1/2 lb. bulk Italian sausage
• 1/2 lb. ground beef
• 1/2 c chopped onion
• 1 clove garlic
• 1 26-28 oz. jar sun-dried tomato pasta sauce
• 1/2 of a 15 oz. can tomato sauce
• 1/2 t dried Italian seasoning, crushed
• 1 25 oz. pkg. frozen cheese-filled ravioli
• 1-1/4 c shredded Italian-style cheese blend (5 oz.)

Preparation

Step 1

Lightly coat the inside of a 3-1/2 or 4 quart slow cooker with cooking spray and set side. For sauce, in a Dutch oven, cook sausage, ground beef, onion and garlic until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in pasta sauce, tomato sauce and Italian seasoning into meat mixture in the Dutch oven.
Place 1/2 cup of meat mixture in prepared cooker. Add half the frozen ravioli and sprinkle with 1/2 cup of the cheese. Top with half the remaining meat mixture. Add the remaining ravioli and 1/2 cup of cheese. Top with remaining meat mixture.
Cover and cook on low setting for 4 hours. Turn off cooker. Sprinkle with remaining 1/4 cup cheese. Let stand, covered for 15 minutes before serving.
For easier cleanup, use slow cooker liner and follow directions on the liner package.