Slow Cooker Ravioli And Meatballs

Spring sports season has begun. Two of my boys are in baseball leagues and the other is in lacrosse. From now till the middle of June we won’t be getting home until after 7:30 most nights of the week. That’s where the slow cooker becomes invaluable.

I love that you just throw all of these ingredients in the cooker, set it on low, and a pasta dinner is waiting 6 hours later.

Slow Cooker Ravioli And Meatballs


72 oz tomato-basil sauce
28 oz frozen Italian style meatballs
24 oz frozen small cheese ravioli
1 tsp oregano
2 cloves garlic, minced
2 Tbs chopped basil
1/2 cup parmesan cheese
1 cup shredded mozzarella

Additional basil, mozzarella and parmesan to serve


1. In a 5 qt slow cooker place half of the tomato-basil sauce. Layer on top the ravioli, meatballs, oregano, garlic and basil. Top with remaining tomato-basil sauce.

2. Cook on low for 6 hours.

3. Sprinkle with cup of shredded mozzarella, replace cover and cook for 10 minutes longer to melt cheese.

4. Sprinkle with additional basil, shredded mozzarella and parmesan. Serve.

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About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Slow Cooker Ravioli And Meatballs

  1. rick says:

    Sounds delicious. I believe we will be trying it out this week! The after-school activity grind is a killer.

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