This Slow Cooker Cheesy Meatball Ravioli Bake is an easy, hearty comfort-food dinner made with tender meatballs, cheesy ravioli, rich marinara sauce, and plenty of melted cheese. Everything cooks together in the slow cooker for a simple meal that requires very little prep.
Ingredients
- 1½ lbs frozen Italian-style meatballs
- 24 oz marinara or pasta sauce
- 1 cup beef or chicken broth
- 24 oz refrigerated or frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional
Instructions
1. Prepare the Slow Cooker
Lightly grease the inside of a 6-quart slow cooker with cooking spray or a little olive oil.
Spread a small amount of marinara sauce across the bottom.
2. Layer the Ingredients
Add about half of the frozen meatballs to the slow cooker.
Spread half of the remaining marinara sauce over the meatballs.
Add half of the ravioli in an even layer.
Sprinkle with half of the mozzarella and Parmesan.
Repeat the layers with the remaining meatballs, sauce, ravioli, and cheese.
Sprinkle the Italian seasoning, garlic powder, and black pepper over the top.
3. Add the Broth
Pour the broth around the edges of the slow cooker.
Don’t stir the layers together, as keeping them layered helps the ravioli cook more evenly.
4. Slow Cook
Cover and cook on LOW for 3–4 hours, or until the ravioli is tender and the meatballs are heated through.
If using refrigerated ravioli, begin checking around the 2½–3 hour mark.
Avoid cooking longer than necessary because the ravioli can become overly soft.
5. Add the Final Cheese
About 15–20 minutes before serving, sprinkle the remaining mozzarella and Parmesan over the top.
Cover again and allow the cheese to melt completely.
6. Rest and Serve
Turn off the slow cooker and let the casserole rest uncovered for about 5–10 minutes.
Garnish with fresh parsley and serve warm.
Tips for the Best Ravioli Bake
- Don’t thaw frozen meatballs before adding them to the slow cooker.
- Use a good-quality marinara sauce for the best flavor.
- Don’t overcook the ravioli; check it toward the lower end of the cooking time.
- Freshly shredded mozzarella melts beautifully and gives you a gooey, cheesy topping.
- Let the finished dish rest briefly before serving so the sauce can thicken slightly.
Easy Variations
Extra Cheesy
Add a layer of ricotta cheese between the ravioli layers for an even creamier casserole.
Spicy Meatball Bake
Use spicy Italian meatballs and add crushed red pepper flakes to the sauce.
Vegetable Version
Add sliced mushrooms, chopped bell peppers, spinach, or zucchini between the layers.
Homemade Meatballs
Replace frozen meatballs with homemade cooked meatballs for a more traditional homemade flavor.
Different Ravioli
Try spinach and cheese, mushroom, beef, or sausage-filled ravioli.
What to Serve With It
This cheesy meatball ravioli bake pairs perfectly with:
- Garlic bread
- Caesar salad
- Italian green salad
- Roasted broccoli
- Steamed green beans
- Garlic knots
- Sautéed spinach
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave or gently in the oven until heated through.
For longer storage, freeze portions in freezer-safe containers for up to 2–3 months.
This Slow Cooker Cheesy Meatball Ravioli Bake is rich, saucy, cheesy, and incredibly satisfying. With tender ravioli, savory meatballs, marinara sauce, and bubbling melted cheese, it’s an easy family dinner that tastes like you spent much longer in the kitchen.