Thanks for being patient friends. My medication kicked in as I was writing the Potato Bread post and I couldn’t see straight to type out a recipe.

I am normally all for cooking from scratch, but on days like today kitchen gadgets and packaged ingredients become life savers. The most time consuming part of tonight’s dinner was browning the Italian Sausage.

I threw all the ingredients into the crockpot, stirred and then walked away for 5 hours. The final step was simply melting cheese over the top before serving.
Slow Cooker Ravioli
Ingredients
- 2 lbs Italian sausage
- 1 small onion, chopped
- 1 TBSP minced garlic
- 2 (25 oz) bags frozen spinach lasagna
- 24 oz jar marinara sauce
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 3 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups shredded mozzarella
Directions
1. Brown the sausage with the onion in a large sauté pan over HIGH heat. Drain the grease. Add the garlic and cook 30 seconds longer.
2. Empty the ravioli into the slow cooker.
3. Add sausage mixture, sauce, tomatoes, tomato paste and Italian seasoning. Stir until combined and the ravioli is coated.
4. Set the slow cooker to LOW for 5 hours or HIGH for 3 hours.
5. Before serving: Taste the sauce. Adjust salt and pepper to taste. Sprinkle with mozzarella cheese and let melt 10 minutes.
I hope you enjoy this recipe as much as my family did.
Kristie