HOLIDAY 2018 | Slow Cooker Comfort Food | 27
REAL CHEESE PEOPLE ®
PUT 100% REAL
INTO EVERY MEAL.
Signature Lasagna
1 lb. Mild Italian sausage
1 cup Chopped onion
1 jar (24 oz.) Tomato basil spaghetti sauce
1 Medium tomato
1/2 cup Beef broth
2 cups Sargento ® Ricotta Cheese
1/2 cup Sargento ® Shredded Parmesan Cheese
6 No-boil lasagna noodles
2 cups Sargento ® Shredded 6 Cheese Italian
Cook sausage with onion in a large skillet over medium heat
until meat is no longer pink; drain. Add sauce, tomato and wine;
bring to a boil over high heat. Reduce heat; simmer 5 minutes.
In a medium bowl, combine Ricotta and Parmesan cheeses.
Spoon 1-1/2 cups meat sauce onto bottom of 13x9-inch baking
pan or dish. Layer 3 noodles, half of the Ricotta mixture, 1 cup
meat sauce and 1/2 cup Italian Pasta Cheese. Repeat layering.
Top with all of remaining meat sauce.
Cover with foil. Bake in a preheated 375°F oven 40 minutes.
Uncover; top with remaining 1 cup Italian Pasta Cheese.
Continue baking 10 minutes or until bubbly.
SLOW COOKER
MEATBALL RAVIOLI CASSEROLE
INGREDIENTS
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2 (16-ounce) packs frozen cheese ravioli
1 (45-ounce) jar pasta sauce
1 (45-55 count) bag meatballs
1 (12-ounce) can evaporated milk
1 cup shredded Italian cheese
DIRECTIONS
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Spray or oil your slow cooker insert.
Pour a third of the pasta sauce over the bottom of the slow cooker.
Toss in half the frozen meatballs and pour half the evaporated milk over the top.
Toss in half the ravioli and repeat the layers you just completed.
Pour the remaining sauce over the top.
Cover and cook on Low for 6 to 8 hours.
Twenty minutes before serving, sprinkle on the Italian cheeses, cover, and allow to melt.