Pesto-Ravioli Casserole

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

DIRECTIONS

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.
 
source: pillsbury.com