Wednesday, June 27, 2012

Pesto-Ravioli Casserole


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.

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