Crockpot Ravioli Casserole

Why You’ll Love This Recipe

I really enjoy how this dish brings together simple ingredients into a hearty, satisfying meal with minimal effort. Browning the beef and onions first builds deep flavor, and then the slow cooker melds everything together while I’m busy with other things. Adding the pasta, cheese, and spinach at the end gives a creamy, melty finish that feels indulgent but still family-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ lbs lean ground beef

• 1 medium onion, chopped

• 1 clove garlic, minced

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can stewed tomatoes

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• 10 oz frozen spinach, thawed (or fresh)

• 16 oz cooked bowtie pasta

• ½ cup shredded Parmesan cheese

• 1½ cups shredded mozzarella cheese

Directions

1. I brown the ground beef with the onion and garlic in a skillet until the meat is no longer pink.

2. I transfer the meat mixture to the crock‑pot and stir in the tomato sauce, stewed tomatoes, Italian seasoning, salt, and pepper.

3. I set the crock‑pot to Low and let it cook for 6–7 hours.

4. In the last 30 minutes of cooking, I add the thawed spinach, cooked pasta, Parmesan, and 1 cup of mozzarella. I stir gently, then sprinkle the remaining ½ cup of mozzarella on top and switch to High to melt the cheese.

5. Once the cheese is melted and bubbly, I serve it hot.

Servings and timing

This recipe serves about 6 people and takes approximately 6½ to 7½ hours total—about 15 minutes prep and 6–7 hours slow cooking, plus 30 minutes toward the end to add ingredients and melt cheese.

Variations

• Switch the pasta: I’ve made it with frozen ravioli or fresh pasta; just adjust the cook time so it doesn’t get mushy.

• Add mushrooms: I sometimes sauté mushrooms with the meat or use the version that includes them.

• Bring in more veggies: I throw in zucchini, bell peppers, or even kale for extra nutrition.

• Use ground turkey: For a leaner version, I swap beef for turkey or chicken.

• Spice it up: I add crushed red pepper flakes or use a smoky Italian seasoning if I want a kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm a portion on the stovetop over low heat with a splash of water or broth, or microwave it in 1‑minute intervals—stirring in between—until heated through. I find it also freezes well; I thaw it overnight and reheat gently so the pasta doesn’t become mushy.

FAQs

Can I use frozen ravioli instead of bowtie pasta?

Yes—I actually like using frozen cheese ravioli. I add it during the last 30 minutes along with the spinach and cheese so it cooks just right without getting soggy. Some people have noted that thawed ravioli can fall apart, so I prefer frozen.

Is cooking it on high for less time okay?

Yes, I’ve tried cooking it on High for 3–4 hours instead of 6–7 on Low, and it works well—just make sure the sauce is bubbling before adding the pasta and cheese near the end.

Can I prep it the night before?

Absolutely. I brown the meat, chop the veggies, and assemble everything (except pasta and cheese) in the slow cooker insert, then refrigerate overnight. In the morning, I set it to cook and add the rest toward the end.

Can I make this vegetarian?

Definitely. I swap the ground beef for a plant-based crumbles or cooked lentils. I keep the same seasoning and layers—it’s still rich and comforting.

Can I bake this in the oven instead?

Yes—I’ve done that too. I layer the components in a baking dish, cover with foil, and bake at 350°F for about 30–40 minutes, adding the cheese in the last 10 minutes.

Conclusion

This Crockpot Ravioli Casserole has become one of my favorite easy dinners—rich, hearty, and comforting with minimal effort. It’s perfect for busy days or when I want to come home to a delicious meal without the last‑minute prep. Whether I’m serving family or meal‑prepping for the week, it’s a cozy, satisfying choice.