Beef Ravioli Casserole (crockpot recipe)

1 tbsp olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz. each) four-cheese flavored tomato pasta sauce
1 can (15 oz) tomato sauce
1 tsp dried Italian seasoning
2 pkgs (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh parsley (optional)

1. Heat oil in 4 qt Dutch oven or 12-inch skillet over medium heat. Cook onion and garlic in oil about 4 minutes, until onion is tender, stirring occasionally. Stir in pasta sauce, tomato sauce, and Italian seasoning.

2. Spray a 5- to 6-qt. slow cooker stoneware insert with nonstick cooking spray. Place 1 cup of the sauce mixture in cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.

3. Cover and cook on Low for 5.5 to 6.5 hours. Sprinkle with parsley before serving. Ravioli will hold on low heat setting up to 30 minutes. *



* I found it was done in about 4 hours, though...