CrockPot Ravioli Casserole

Ingredients

1 Pound Extra Lean Ground Beef
25 Ounces Frozen Ravioli Pasta
1 Small Yellow Onion (Peeled And Diced)
1 Clove Garlic (Peeled And Minced)
14.5 Ounces Canned Diced Tomatoes
25 Ounces Jarred Marinara Sauce
1 Teaspoon Dried Italian Seasoning
1 Cup Shredded Mozzarella Cheese
¼ Cup Shredded Parmesan Cheese
⅓ Cup Chopped Fresh Basil

Directions

In a large skillet on the stove-top, cook and crumble the ground beef until no longer pink. Drain off excess cooking fat.

Add cooked ground beef, onion, garlic, and diced tomatoes to the skillet and simmer for 5 minutes over medium-high heat.

Add marinara sauce and Italian seasoning to the pan, stir and simmer an additional 5 minutes.

Pour 1 cup of the sauce into the bottom of a 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker.
Add half of the frozen ravioli pasta on top of the sauce.

Layer with half of the sauce mixture, the rest of the ravioli and the remaining sauce.

Top with mozzarella and Parmesan cheeses evenly over the top.

Cover and cook on LOW for 4 hours.

Remove lid and sprinkle fresh basil over top of casserole.