Ingredients
1 1/2
lb bulk Italian pork sausage
1 1/2
lb ground beef round
2
medium onions, chopped (1 1/2 cups)
2
tablespoons finely chopped garlic
2
jars (1 lb 8 oz each) tomato pasta sauce (any variety)
1
bag (25 oz) frozen cheese-filled ravioli (do not thaw)
3
cups shredded Cheddar-Monterey Jack cheese blend (12 oz)
1
package (3.5 oz) sliced pepperoni
1/4
cup sliced ripe olives
Fresh basil sprigs, if desired
Preparation
Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, breaking up sausage with spoon, until no longer pink; drain. Place sausage in large bowl. In same skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Add beef mixture and 1 jar of the pasta sauce to bowl with sausage; stir to combine.
In slow cooker, spread half of remaining jar of pasta sauce to cover bottom. Layer with half of the ravioli and half of the meat mixture. Sprinkle with 1 1/2 cups of the cheese and half of the pepperoni. Repeat layers.
Cover; cook on Low heat setting 3 hours. Sprinkle with olives before serving. Garnish with basil.
