Slow Cooker Creamy Meatball Ravioli Bake
A rich, one-pot meal combining tender meatballs, al dente ravioli, marinara, and creamy cheeses. Perfect for family dinners or weeknight meals with minimal effort.
Servings: 6 servings
Calories: 520kcal
Ingredients
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 24 oz marinara sauce
- 16 oz frozen cheese ravioli
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and black pepper to taste
Instructions
- In a large bowl, mix ground beef, ricotta, Italian seasoning, garlic powder, onion powder, salt, and pepper until just combined.
- Shape into 1-inch meatballs (20–25 total).
- Layer half the marinara in a slow cooker, then add half the ravioli and meatballs.
- Repeat layers with remaining sauce, ravioli, and meatballs.
- Pour heavy cream over the top layer and sprinkle mozzarella and Parmesan cheeses.
- Cover and cook on low for 6 hours.
- Let rest for 10–15 minutes before serving.
Notes
Avoid overmixing meatball mixture for tender texture.
Use 1.6× larger ravioli if available for even layering.
Melt Parmesan into the cream for extra richness.
Let rest before serving to prevent messy cheese flow.
Use 1.6× larger ravioli if available for even layering.
Melt Parmesan into the cream for extra richness.
Let rest before serving to prevent messy cheese flow.