Ingredients
-
1
796-mL can
crushed tomatoes
-
1/2 cup
35% cream
-
1/2 cup
milk
-
2
garlic cloves
, minced
-
1
450-g pkg
Italian sausage
, casings removed
-
1
227-g pkg sliced
cremini mushrooms
-
1
700-g pkg
fresh ravioli
, preferably spinach and cheese
-
1 cup
grated
mozzarella
Instructions
- Stir tomatoes with cream, milk and garlic in a large bowl.
- Line bottom and sides of slow cooker with aluminum foil. Spread a quarter of tomato mixture over bottom. Crumble a third of sausage meat over sauce, then a third of mushrooms. Arrange a third of ravioli in an even layer over mushrooms. Repeat with remaining tomato sauce, sausage, mushrooms and ravioli, ending with sauce. Sprinkle evenly with cheese.
- Cover and cook on low, 6 to 8 hours. Remove lid and let stand for 10 min before serving.
Nutrition (per serving)
- Calories
- 697,
- Protein
- 30 g,
- Carbohydrates
- 60 g,
- Fat
- 38 g,
- Fibre
- 6 g,
- Sodium
- 964 mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
