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1 lb extra lean ground beef
1 small onion, finely diced
1 red bell pepper, finely diced
2 tsp minced garlic
1 24-oz jar marinara sauce
1 24-oz package frozen cheese mini ravioli, uncooked (no need to thaw)
1 6-oz package Horizon Organic Shredded Mozzarella Cheese
1/4 cup grated Parmesan cheese
Chopped fresh basil, for garnish
In a large skillet, sauté beef, onion, bell pepper and garlic over medium-high heat until meat is no longer pink. Season with salt and pepper and drain any fat from the skillet.
Spray a large slow cooker with cooking spray. Spread 1 cup of marinara into the bottom of the prepared pot. Top marinara with half of the ravioli, half of the cooked meat mixture and half of the mozzarella. Add another layer of the remaining sauce and top with the rest of the ravioli, the rest of the meat and the rest of the mozzarella.
Cover the slow cooker with lid and cook on high for 2-3 hours, or on low for 4-5 hours. Sprinkle with Parmesan cheese and garnish with basil before serving.
Recipe and photo from The Seasoned Mom