Crock Pot Ravioli Casserole

by Sheryl

This dish is the best! I recently discovered this while I was watching TV the other day. The first time I saw this it was like like love at first sight! So, I started making from scratch. Well, the first time I made this was not great at all. I forgot about it because I was busy doing other stuff. It was a disaster! So, the next day, I tried to cook it again. This time I was not going to let it become a huge fiasco. I waited for a couple of hours. I even set the time on my phone to remind me if it’s time to turn off the heat. (Haha!) then lo and behold, once I moved it out from the oven, I saw the same thing that I saw on the TV! it was awesome! It tasted the way I imagined it. I want to share it with you so you’d know how satisfied I am with this dish! Follow these steps that I made simple for you. Have fun!


1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15-ounce) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt and pepper
10-ounce frozen spinach, thawed (I used fresh spinach) (optional)
16-ounce bowtie pasta, cooked
1/2 c. parmesan cheese, shredded
1 1/2 c. mozzarella, shredded

How to make Crock Pot Ravioli Casserole

1. In a skillet, add oil and saute garlic and onion until translucent. Add the ground beef and stir until you achieve a brown color. Remove from the heat.

2. Pour the sauteed beef in the crock-pot and add the seasonings, sauce, and tomatoes.

3. Turn the heat to low and cook for 6-7 hours. In the last 30 minutes, add the remaining 4  ingredients then turn the heat to high.

4. Add in the pasta, spinach, 1 cup of mozzarella, and parmesan and stir until well-mixed. Top with the 1/2 cup of mozzarella to melt.

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