Instructions:
Slow Cooker Method:
Prepare your slow cooker by greasing it with oil or non-stick spray.
Start layering with half of the spaghetti sauce, followed by half of the ravioli, ground beef, and mozzarella cheese. Repeat the layering with the remaining ingredients.
Set the crockpot to cook on high for 3 hours or on low for 5 ½ to 6 hours until everything is bubbly and the cheese is melted.
Stovetop Method:
In a large skillet, combine the ravioli, spaghetti sauce, ground beef, and a cup of water. Mix well.
Heat over medium-high until it starts to boil, then reduce to low heat, cover, and let simmer. Follow the cooking time suggested on the ravioli package, usually around 18 minutes.
Stir the mixture occasionally, adding water if necessary to prevent sticking.
Remove from heat, sprinkle the remaining mozzarella on top, cover, and let it sit for 10 minutes to allow the cheese to melt.
Oven-Baked Method:
Preheat your oven to 350°F (175°C).
In a baking dish, layer as instructed for the slow cooker but reserve the final portion of cheese.
Bake for 25 to 30 minutes, then add the last layer of cheese and bake for another 15 to 20 minutes until the cheese is golden and bubbly.
Prep Time: 15 mins | Total Time: 3 hrs 30 mins (Slow Cooker) / 30 mins (Stovetop) / 45-50 mins (Oven) | Servings: 6
