5-Ingredient Crockpot Meatball Ravioli Casserole

This recipe works out to be 4 smallish servings or 3 large. We both had skipped lunch the day I made this so we had 2 large dinners and a couple small lunches available

Prep Time: 3 mins

Cook Time: 6 hrs

Servings: 4-6


1 (16-ounce) package frozen cheese ravioli

1 to 1½ jars of jar pasta sauce (they range from 15 to 22 ounces, so use your judgement)

½ bag meatballs (you need 20-30 depending on size)

½ can of evaporated milk (you can freeze the rest for later if you need to)

½ cup Italian cheeses

A little water if your sauce is thick


  1. Oil or spray the crockpot insert
  2. Pour half the jar of pasta sauce in the bottom of the crockpot
  3. Toss in the frozen meatballs and pour the evaporated milk over the top
  4. Toss in the ravioli and pour the remaining sauce over the top
  5. Cover and cook on low for 5 to 6 hours

20 to 30 minutes before serving:

  • Sprinkle on the Italian cheese
  • Cover and allow to melt
  • Add a side salad and buttered Italian bread to round out the meal

Freezer meal directions:

  1. Toss all your ingredients except the shredded cheeses in a gallon sized bag
  2. Place the cheese in a separate sandwich baggie and either tape it to the larger bag or place it inside it.
  3. Allow the meal to defrost overnight in the refrigerator & then follow the directions listed above to cook (except you don’t do layers)