Pesto-Ravioli Casserole

Enjoy this cheesy casserole that’s made with beef-filled pasta – a delicious slow cooked Italian dinner.

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

Ingredients

1
cup ricotta cheese
1/2 cup basil pesto
1
cup shredded mozzarella cheese (4 oz)
1/2 cup freshly grated Parmesan cheese
1
jar (24 oz) chunky pasta sauce
1
package (25 oz) frozen beef-filled ravioli (do not thaw)
8
oz fontina cheese, shredded (2 cups)
Fresh basil leaves, if desired
  • 1 In small bowl, mix ricotta cheese and pesto. Stir in mozzarella and Parmesan cheeses.
  • 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 Cover; cook on Low heat setting 3 hours.
  • 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    700
    ,
    % Daily Value
    Total Fat
    38 1/2g
    38 1/2%
    (Saturated Fat
    17g,
    17%
    ),
    Sodium
    1467mg
    1467%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    3 1/2g
    3 1/2%
    ),
    Protein
    40g
    40%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 1/2 Starch; 1 1/2 Vegetable; 3 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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