CROCK POT CHEESY RAVIOLI
1 LARGE JAR (45 OUNCES) OF PASTA SAUCE
1 CAN (14.5 OUNCES) DICED TOMATOES, DRAINED
1 CAN (10 OUNCES) CONDENSED CHEDDAR CHEESE SOUP
2 TEASPOONS MINCED GARLIC
1 BAG (25 OUNCE) FROZEN RAVIOLI
1 CUP GRATED MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE
1 CAN (14.5 OUNCES) DICED TOMATOES, DRAINED
1 CAN (10 OUNCES) CONDENSED CHEDDAR CHEESE SOUP
2 TEASPOONS MINCED GARLIC
1 BAG (25 OUNCE) FROZEN RAVIOLI
1 CUP GRATED MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE
Directions: Spray the crock pot with non-stick cooking spray. In a separate bowl mix together the pasta sauce, diced tomatoes, cheddar cheese soup and garlic. Mix until combined.
Spoon 1/3 of the sauce mixture into the crock pot. Top with 1/3 of the ravioli. Sprinkle 1/3 of the cheeses over the ravioli. Repeat layers 2 more times, ending with the cheese.
Cover with lid and cook on High for 3-4 hours.
Serves 6-8
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