Pesto-Ravioli Casserole

  4 reviews
  • 15|min prep time
  • 3|hr|45|min total time
  • 8 ingredients
  • 6 servings

cup ricotta cheese
1/2 cup basil pesto
cup shredded mozzarella cheese (4 oz)
1/2 cup freshly grated Parmesan cheese
jar (24 oz) chunky pasta sauce
package (25 oz) frozen beef-filled ravioli (do not thaw)
oz fontina cheese, shredded (2 cups)
Fresh basil leaves, if desired


  1. 1 In small bowl, mix ricotta cheese and pesto. Stir in mozzarella and Parmesan cheeses.
  2. 2 Spray 4-quart slow cooker with cooking spray. Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of the fontina cheese. Top with 1 cup pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.
  3. 3 Cover; cook on Low heat setting 3 hours.
  4. 4 Sprinkle remaining 1 cup fontina cheese over ravioli. Cover; cook 30 minutes longer or until ravioli is tender. Garnish individual servings with basil.




Nutrition Information

Recipe Step Photos

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