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Monday, November 10 2014
  •     Nonstick cooking spray
  • 2    26 ounce jars  spaghetti sauce with mushrooms and onions
  • 2    24 ounce packages  frozen ravioli
  • 1    12 ounce package  frozen cooked Italian meatballs, thawed
  • 2    cups   shredded mozzarella cheese (8 ounces)
  • 1/2   cup   finely shredded Parmesan cheese
Lightly coat a 5 1/2- or 6-quart slow cooker with cooking spray. Add 1 cup of the spaghetti sauce. Add frozen ravioli from one package and the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti sauce from first jar. Add ravioli from remaining package and remaining 1 cup mozzarella cheese. Pour spaghetti sauce from second jar over mixture in cooker.
Cover; cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 1/2 to 3 hours. Turn off cooker. Sprinkle ravioli mixture with Parmesan cheese. Cover; let stand for 15 minutes before serving.

nutrition information
Per Serving: cal. (kcal) 510, Fat, total (g) 18, chol. (mg) 78, sat. fat (g) 8, carb. (g) 67, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 5, sugar (g) 15, pro. (g) 26, vit. A (IU) 1360.53, vit. C (mg) 10.63, sodium (mg) 1551, calcium (mg) 413.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email

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