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**Slow Cooker Inside-Out Ravioli

Slow Cooker Inside-Out Ravioli

  • Cooking Time:

    6–7 hours
  • Servings:



1 lb. lean ground beef
1 onion, chopped
1 gar­lic clove, minced
1 24 oz. jar of pas­ta sauce, any vari­ety
14.5 oz. Ital­ian-style stewed toma­toes
2 tsp. Ital­ian Sea­son­ing
1 c. fresh spinach or 10 oz. pkg. frozen
16 oz. Fusil­li or corkscrew pas­ta, cooked al dente
4 oz. Parme­san cheese, grat­ed
1.5 c. moz­zarel­la, shred­ded

Slow Cook­er Inside-Out Ravi­o­li takes a new spin in this deli­cious and hearty Ital­ian din­ner. Left­overs should be abun­dant and taste even bet­ter the next day!

  1. Brown the ground beef, onion, and gar­lic. Drain to remove grease, and add to a 3.5 quart or larg­er slow cook­er.
  2. Next, add jar of pas­ta sauce, stewed toma­toes, and Ital­ian Sea­son­ing. (option­al: Add a table­spoon of sug­ar if the store-bought pas­ta sauce is tart.)
  3. Stir well.
  4. Cov­er and Crock on LOW 4–5 hours.
  5. Add 1 cup of moz­zarel­la cheese, spinach, Parme­san, and al-dente cooked pas­ta about 15 min­utes before serv­ing. Stir well to dis­trib­ute sauce even­ly. *NOTE: Remove from heat once cook­ing is com­plete, oth­er­wise pas­ta could over­cook and become mushy. (I learned that the hard way!)
  6. Upon serv­ing, sprin­kle with remain­ing moz­zarel­la.

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Slow Cooker Inside-Out Ravioli



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot Girlkim sMarlysTodd CrossPam Williams Recent comment authors
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Jersey Girl

A Tbsp of sug­ar is too much. Red wine can be used to sub­sti­tute the sugar…I would also use more fresh baby spinach, since you said 10 oz box of frozen spinach. Mak­ing a recipe ver­sa­tile is an excel­lent option (Sausage, instead of beef) I will use your basic sug­ges­tion, along with my expe­ri­ence and skill to make this dish even bet­ter. Thanks for all your tips.

Ann Marie
Ann Marie

I made this for din­ner tonight… The Whole fam­i­ly loved it! From Grand­pa down to my 3 year old niece. 🙂


Could you add the beef and noo­dles in uncooked and then cook on low for 8 hours? You would prob­a­bly need to
Add beef broth or water?


I used turkey wine..gluten free pasta,serving in twen­ty minutes,can’t wait


I have a new­er crock pot and noticed that my low cooks more like a high. Should I cut my cook­ing time in half?


This receipe is so deli­cious. Had it for din­ner last night and every­one enjoed it. Used wine instead of sug­er. This is a win­ner

Tim T Parent
Tim T Parent

I use a 10 cup Rice Cook­er instead of a Crock Pot. I cook enough for 2 meals, eat 1/2, refrig­er­ate oth­er 1/2 after it has cooked. I rewarm in Rice Cook­er as well, one pot cook­ing & easy clean up. I put the ground beef or chick­en into either Beef or Chick­en Broth to cook first, then add rest of ingre­di­ents & cook until it clicks into the keep warm set­ting. When cook­ing Bone­less, Skin­less Chick­en Breasts from frozen I cook until I can cut up into about 1″ pieces, then put every­thing into the Rice Cook­er. I use… Read more »


[…] Inside-Out Ravi­o­li – this one is made in the slow cook­er and tastes absolute­ly deli­cious. I was call­ing it “inside-out lasagna” until I re-read the recipe – whoops! Well, what­ev­er it is, it’s fab­u­lous and you should try it. […]


Hi there! Look­ing for­ward to try­ing this tomor­row night! Quick question.….do you add the spinach frozen or thaw it first? Thanks!

Pam Williams
Pam Williams

The first time I sent this I had the wrong email. If I dou­ble the recipe should I cook It about a half hour more?

Todd Cross
Todd Cross

When you do put in the frozen spinach? Do you thaw it, squeeze it dry What do you do with it?


This is a frus­trat­ing recipe. Very lit­tle of it is actu­al­ly done in the crock­pot. I took a quick look at it and thought “great, it cooks itself!” Nope. The beef and pas­ta have to be cooked sep­a­rate­ly. I’ll make sure to always read recipes on this site close­ly, now — what I thought would be has­sle free is now a headache — more dish­es, more time, etc.

kim s
kim s

How many serv­ings are there and how much is a serv­ing? Sounds yum­my! Thanks

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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