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Pesto-Ravioli Casserole

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By Pillsbury Kitchens
Updated Feb 1, 2012
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Enjoy this cheesy casserole that’s made with beef-filled pasta – a delicious slow cooked Italian dinner.

Pesto-Ravioli Casserole

  • Prep Time 15 min
  • Total 3 hr 45 min
  • Ingredients 8
  • Servings 6
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Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup basil pesto
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 jar (24 oz) chunky pasta sauce
  • 1 package (25 oz) frozen beef-filled ravioli (do not thaw)
  • 8 oz fontina cheese, shredded (2 cups)
  • Fresh basil leaves, if desired

Instructions

  • Step 
    1
    In small bowl, mix ricotta cheese and pesto. Stir in mozzarella and Parmesan cheeses.
  • Step 
    2
    Spray 4-quart slow cooker with cooking spray. Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of the fontina cheese. Top with 1 cup pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.
  • Step 
    3
    Cover; cook on Low heat setting 3 hours.
  • Step 
    4
    Sprinkle remaining 1 cup fontina cheese over ravioli. Cover; cook 30 minutes longer or until ravioli is tender. Garnish individual servings with basil.

Nutrition

700 Calories
38 1/2g Total Fat
40g Protein
47g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Total Fat
38 1/2g
0%
Saturated Fat
17g
0%
Sodium
1467mg
0%
Total Carbohydrate
47g
0%
Dietary Fiber
3 1/2g
0%
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 1/2 Vegetable; 3 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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