Ingredients
- 2 bag of frozen cheese ravioli (25 oz)
- 1 lb Italian sausage, hot
- 1 lb meatballs
- 1 large jar roasted red peppers, chopped
- 2 cans crushed tomatoes (30 oz)
- 1 container Pesto sauce
- 1 tbsp. of Garlic Salt
- 4 c of mozzarella cheese
- ΒΌ cup parmesan cheese (optional)
Instructions
- In a large skillet brown the sausage and meatballs completely and drain off any remaining fat. Cut into pieces and then stir in all the cans of tomatoes, peppers and pesto.
- In a 6 quart crock pot, cover the bottom with some of the sauce. Then place a layer of ravioli across the bottom. Then place a layer of the mozzarella cheese. Continue this until all the meat sauce and the ravioli is used. You want to end with the meat sauce on top.
- Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
- Cook on low for 4 hours.
- Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.