1 (24 oz.) jar spaghetti sauce
1 (25 oz.) bag frozen ravioli
1 cup Ricotta cheese
1/2 cup basil pesto
1 cup shredded Mozzarella or Italian-blend cheese, divided
3/4 cup grated Parmesan cheese, divided

In a medium bowl, combine Ricotta, pesto, and 1/2 cup Parmesan cheese.

Spread 1 cup spaghetti sauce on bottom of Crock-Pot. Place 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the Ricotta mixture on the ravioli. Top Ricotta with 1/2 cup shredded Mozzarella or Italian-blend cheese. Repeat layers again (1 cup sauce, remaining frozen ravioli, remaining Ricotta, remaining shredded cheese). Spread rest of spaghetti sauce over top.

Cook on low for 3 hours.

Remove lid and sprinkle on remaining 1/4 cup Parmesan cheese. Replace lid and cook an additional 30 minutes on low.

Serves 4-6.

Submitted by: Carol