Crockpot Pesto Ravioli

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Crockpot Pesto Ravioli

24 oz. jar pasta sauce
25 oz. frozen ravioli
1 cup ricotta cheese
1/2 cup pesto
1 cup shredded mozzarella, divided
3/4 cup grated parmesan cheese, divided

In a medium bowl, combine ricotta, pesto, and 1/2 cup parmesan. Spread 1 cup spaghetti sauce on bottom of crockpot. Place 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the ricotta mixture on the ravioli. Top with 1/2 cup mozzarella. Repeat layers again. Spread rest of sauce over the top and cook on low for 3 hours. Remove lid and add sprinkle of 1/4 cup parmesan cheese, then replace lid and cook an additional 30 minutes. 

THE VERDICT: This recipe was amazing!! The only thing I'd change is that next time, I'm going to try to find a meat-filled ravioli instead of a cheese-filled, since it was just a tad bit TOO cheesy. It made a nice amount of leftovers; not too many but not a pitiful amount either, so it would probably feed a family of 5-6 very nicely.