Ingredients
-
900 g (2 lb) frozen cheese ravioli
-
450 g (1 lb) ground beef or Italian sausage
-
700–750 g (24–26 oz) pizza sauce or marinara sauce
-
100–150 g sliced pepperoni
-
2 cups (200–225 g) shredded mozzarella cheese
-
¼ cup grated Parmesan cheese (optional)
-
1 teaspoon Italian seasoning
-
½ teaspoon garlic powder
-
¼ teaspoon black pepper
-
1 teaspoon olive oil, if needed
Instructions
Step 1: Cook the meat
Heat a skillet over medium heat. Add the ground beef or sausage and cook, breaking it into small pieces, until fully cooked. Drain excess fat. Stir in the Italian seasoning, garlic powder, and black pepper.
Step 2: Add ravioli and sauce
Lightly grease the slow cooker. Spread a thin layer of pizza sauce on the bottom. Add the frozen ravioli, cooked meat, and remaining sauce. Gently stir to coat the ravioli evenly.
Step 3: Add pizza toppings
Arrange the pepperoni slices over the mixture. Cover with the lid and cook on LOW for approximately 2–3 hours. Check early, as cooking times vary by slow cooker and ravioli size.
Step 4: Add cheese
Once the ravioli is tender and heated through, sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook for another 10–15 minutes, until the cheese is melted.
Step 5: Serve
Let the casserole rest for 5 minutes. Serve warm with a sprinkle of Italian herbs, garlic bread, or a fresh green salad.
Quick Recipe Notes
-
Storage: Refrigerate leftovers in an airtight container within 2 hours and consume within 3–4 days.
-
Reheating: Heat until steaming hot throughout.
-
Vegetarian option: Replace the meat and pepperoni with mushrooms, bell peppers, and olives.
-
Tip: Avoid adding extra water unless the sauce is unusually thick; excess liquid can make the casserole watery.
Nutrition Information
Estimated per serving, based on 6 servings.
-
Calories: 500–650 kcal
-
Protein: 25–35 g
-
Carbohydrates: 45–60 g
-
Fat: 20–32 g
-
Sodium: 900–1,400 mg
Actual nutrition varies by brand and ingredient quantities.
Nut Information and Allergens
-
Nuts: The recipe typically contains no peanuts or tree nuts, but check all product labels for allergens and cross-contact warnings.
-
Milk: Present in mozzarella, Parmesan, and most cheese ravioli.
-
Wheat/gluten: Usually present in ravioli pasta.
-
Eggs: May be present in ravioli.
-
Soy: May be present in packaged sauces or processed meats.
For food safety, cook ground beef to an internal temperature of 160°F (71°C), or ground poultry to 165°F (74°C), before adding it to the slow cooker.