Crockpot Saucy Ravioli With Meatballsl

• 2 (26 ounce) jars spaghetti sauce with mushrooms and onions (52 ounces total)
• 2 (20 -24 ounce) packages frozen beef ravioli (40-48 ounces total) or (20 -24 ounce) packages cheese ravioli (40-48 ounces total)
• 1 (16 ounce) package frozen cooked italian-style meatballs, thawed
• 2 cups shredded mozzarella cheese
• 1/2 cup finely shredded parmesan cheese

1. Spray a 5-1/2 to 6-quart crockpot with nonstick cooking spray.
2. Add 1 cup of the spaghetti sauce, 1 package of the ravioli, and add all the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Add remaining sauce from the opened jar. Add remaining package ravioli and remaining 1 cup mozzarella. Pour second jar of spaghetti sauce over mixture.
3. Cover and cook on LO heat for 4-1/2 to 5 hours or cook on HI heat for 2-1/2 to 3 hours. Turn off cooker. Sprinkle on Parmesan cheese. Let stand, covered, 15 minutes before serving.

mushrooms, frozen beef, meatballs, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/crockpot-saucy-ravioli-with-meatballsl-422460 (may not work)