Crockpot Ravioli Casserole

When I need dinner taken care of without standing at the stove, I make this crockpot ravioli casserole. Just four ingredients — layer and walk away. Come back to something that feels like a complete meal.

That’s the whole essence of it. It’s lasagna without the work.

The Dinner That Makes Life Easier

To be honest, I didn't think it was going to be that great the first time I made this. I was throwing something quick together because I had very little prep done and a lot going on.

I prepared a bag of frozen ravioli, a jar of sauce, leftover sausage from the weekend, and the remainder of a bag of mozzarella. I thought it would be alright. It was more than alright. My family went back for seconds, and they asked what I did differently.

Now it's one of those recipes for which I keep the ingredients on purpose. The frozen Ravioli lives in my freezer. Knowing it's there means dinner is always taken care of.

How to Make Crockpot Ravioli Casserole

First, brown the sausage in a skillet. As it cooks, be sure to break it up so that you don't end up with large chunks in any of the layers. Drain the grease well. If you don't, the entire casserole will be greasy.

Before you start layering your ingredients, spray the crockpot insert. Melted cheese can harden and stick, especially around the edges. Clean up is way easier with it greased first.

Spread a thin layer of sauce on the bottom to cover it. This keeps the ravioli from sticking and adds moisture to the bottom layer.

Add some of the frozen ravioli so they are spread out evenly. Next, add some of the sausage and a layer of mozzarella. Repeat: sauce, ravioli, sausage, cheese.

Cover and cook on low for 3.5 hours or high for 1 hour 45 minutes. If your crockpot runs hot, start checking toward the short end of that range.

When looking for ravioli, you want it to be tender, with cheese that is fully melted throughout, and layers that look set when you dip in. Allow it to sit for 10 minutes before serving — it firms up and scoops much more easily after a short rest.

What to Serve With It (and Who to Bring It To)

This is a good meal by itself but some garlic bread or some rolls to dip in the sauce makes it perfect. A simple green salad on the side is a good complement to the meal, and can be made without much extra effort.

This is also a wonderful recipe to gift. It travels well, feeds an entire family, and doesn't require any explaining. Pack some bread with it for the complete meal. Perfect for after a new baby, a surgery, or during a rough week.

Five Ways to Change the Recipe

Include spinach. The simplest way to add a vegetable is frozen chopped spinach. Just remember to defrost it and squeeze out all the water. If you don't, it will make the casserole watery.

You can change the protein here. Options include ground beef, ground turkey, or shredded rotisserie chicken. Note that rotisserie chicken is an easy option but will provide less flavor than sausage. Be sure to use a good sauce. If you use ground beef or turkey, make sure to add Italian seasoning and garlic powder to make up the difference.

Make it meatless. You can leave the meat out and add extra cheese, or do spinach-and-cheese ravioli. Still filling and works as a full dinner.

Blend the cheese. A mix of mozzarella and provolone will melt nicely and create an awesome cheese pull on the top.

Make it creamier. Stir a few tablespoons of cream cheese into the sauce before layering. This will make the entire dish richer and more similar to baked pasta.

How It Keeps and How to Reheat It

Cover your leftovers and leave them in the fridge for as long as three days. In fact, the taste may improve after sitting for a day or two.

Use the microwave to reheat single servings. If it looks dry, add about a teaspoon of sauce, or a little bit of water, to it before heating. For larger portions, cover it with foil and keep it in the oven until it’s heated through. The oven should be set to 350 degrees Fahrenheit.

You can prepare the sausage and refrigerate it ahead of time, but you should put the layers together just before you cook it. If the frozen ravioli sit in the sauce for too long before being cooked, the pasta will soften too early and it will not have good texture.

Three Ways to Use What’s Left

Lunch is the next day? No problem! Just reheat it with some added water or sauce. It's as good as fresh! My kids have been skeptical so I served it straight from the fridge to them and surprisingly got zero complaints.

Pasta Bake! Dump your leftover pasta into an oven-safe dish. Add some extra sauce and sprinkle some mozza on top. Bake at 375° F for 20 minutes, and it gets a bit crispy on the edges. And it makes your dinner feel different!

Pasta Soup. Grab the leftovers and put them in a pot. Add in chicken or beef broth and warm it up on the stove. You can also toss in some spinach or extra diced tomatoes. The casserole now transforms into a thick and hearty noodle soup. Sometimes my kids even ask for it this way.

One Note on the Slow Cooker and Sauce

A slow cooker that is 6 quarts is the ideal size for this recipe! It is large enough to handle two full layers without needing to squish anything. The 6 quart programmable model from Crock-Pot is great because it will switch to warm when the cook time ends. This is great if you're not home exactly on time.

The brand of the sauce actually does matter more than you might think for a four ingredient recipe. Rao's marinara is one of the thicker and more flavorful options. The thickness is what keeps this casserole from becoming watery. This is the one upgrade you can make that will actually make a difference.

How to Make It Lighter

Instead of Italian sausage, try using lean ground turkey with some Italian seasoning, garlic powder, and a dash of fennel. As for the cheese, use part-skim mozzarella and you'll get the cheesy top and it still melts, but with less fat than whole milk mozzarella.

Adding a layer of frozen spinach (thawed and squeezed dry) between layers increases the amount of vegetables without altering the flavor significantly.

Crockpot Ravioli FAQ

Can I use fresh ravioli instead of frozen?

I would pass on that. Fresh ravioli gets too soft and tends to fall apart before the casserole is done. Frozen ravioli hold up much better throughout the cooking time.

Do I have to brown the sausage first?

Yes; it has to be completely cooked before going in. Otherwise, you end up with unbalanced texture and grease sitting in the casserole.

Can I cook this on high instead of low?

Sure. In high, it's 1 hour and 45 minutes. In low, it's 3.5 hours. I like low when I have enough time because the texture is better. But high is good when you want dinner sooner.

Why is my casserole watery?

Its typically one of two issues. The sauce could be too thin or the ravioli could have thawed before being placed in the dish. Try using a thicker sauce and keep the ravioli frozen until you are ready to layer.

Can I double this recipe?

Provided that your crockpot is big enough. A 6-quart is perfect for this recipe, but don't overfill it, otherwise the middle won't cook properly.

Other Easy Dinners Worth Having in Rotation

• Lazy Crock Pot Lasagna — another slow cooker pasta dinner that’s every bit as easy
• Crock Pot Goulash — hearty, cheesy ground beef pasta ready in a few hours with almost no hands-on time
• Funeral Potatoes — the ultimate cheesy potato side dish for when you need something that makes people happy
• Crock Pot Beef and Noodles — tender beef slow-cooked until it falls apart, tossed with egg noodles
• Crockpot Lasagna — the full lasagna treatment in the slow cooker

Feel free to share your comments about the dish after making this crockpot ravioli casserole. If you made any changes by substituting the protein or adding different veggies, I'm interested in what you did!