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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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We had this for Sunday afternoon lunch. I bought frozen raviolis and added some ideas and Wala - It was good! Ingredients:
1 medium onion, finely chopped (divided into thirds) |
2 (25 ounce) packages frozen beef ravioli |
2 garlic cloves, minced |
3 teaspoons dried basil |
2 teaspoons dried red peppers |
1 1/2 cups thick sliced white mushrooms |
1 medium zucchini, sliced 1/4 inch thick |
1 lb mozzarella cheese, thinly sliced |
1 (6 ounce) can large pitted black olives, sliced in half |
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, julienne cut with herbs |
1 (15 ounce) can tomato sauce |
1/2 cup grated parmesan cheese |
1 cup water |
Directions:
1. Spray a large crock pot with oil spray, bottom and sides.
2. Pour 1/2 cup water into bottom. Sprinkle in 1/3 of the diced onions.
3. Add one package of the Raviolis.
4. Next in order - Sprinkle another 1/3 onion, 1 clove minced garlic, 1 tsp dried basil, 1 tsp red peppers, 3/4 cup mushrooms, half each; olives, zucchini.
5. Drizzle half oil from sun-dried tomatoes over all and add half the tomatoes. cover with half the cheese.
6. Repeat steps 3 - 7.
7. last pour tomato sauce over the top plus 1/2 cup water.
8. Sprinkle remainder basil and parmesan cheese.
9. Cover and cook on high 4-5 hours.
10. Serve with additional parmesan cheese if desired.
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