Dump frozen ravioli straight from the bag into your slow cooker with 3 simple ingredients and your husband will think you spent all day cooking

This 4-ingredient slow cooker classic ravioli is the kind of weeknight dinner that makes you look like you’ve been simmering sauce all day, when really you just dumped everything in the crock and walked away. It starts with frozen square cheese ravioli—no boiling, no fuss—and uses three simple pantry ingredients to give you that cozy, Sunday-style red sauce flavor. It’s perfect for busy days, ball practice nights, or anytime you want a comforting Italian-style meal without hovering over the stove.

Scoop the hot, saucy ravioli into shallow bowls and top with extra grated Parmesan and a sprinkle of dried parsley or basil if you have it. This pairs perfectly with a simple green salad dressed with Italian dressing and some warm garlic bread or breadsticks to soak up the extra sauce. For a heartier spread, add steamed green beans or roasted broccoli on the side. A glass of iced tea or a simple red table wine for the adults rounds out the meal and makes it feel a little more special.

Servings: 6

1 (25–28 oz) bag frozen square cheese ravioli (do not thaw)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Spread about 1/2 cup of the marinara sauce over the bottom of the slow cooker in a thin layer. This keeps the frozen ravioli from sticking and helps them start cooking evenly.

Pour roughly half of the frozen square cheese ravioli straight from the bag into the slow cooker, arranging them in an even layer across the bottom. It’s fine if there’s a little frost on the pasta, and they can overlap slightly.

Spoon about half of the remaining marinara sauce over the ravioli, spreading it gently so most of the pasta is covered with sauce.

Sprinkle half of the shredded mozzarella and half of the grated Parmesan evenly over the sauced ravioli layer.

Add the rest of the frozen ravioli in an even layer over the cheese. Again, no need to thaw—just scatter them straight from the bag.

Top with the remaining marinara sauce, making sure to cover as much of the ravioli as possible so the edges don’t dry out.

Sprinkle the remaining mozzarella and Parmesan evenly over the top.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the ravioli are tender and heated through and the cheese on top is melted and bubbly. Try not to lift the lid during cooking so the heat stays in.

Once cooked, turn the slow cooker to WARM if you’re not serving right away. Gently scoop the ravioli with a large spoon, trying to keep the layers mostly intact, and serve hot with extra Parmesan on the side.

For meat lovers, you can use a meat-based pasta sauce instead of plain marinara to give the dish a heartier, slow-simmered taste without adding any extra ingredients. If your family likes things cheesy, bump the mozzarella up to 1 1/2 cups and add another light sprinkle of Parmesan just before serving. For picky eaters, stick with a smooth marinara sauce (no chunky veggies) and use mild cheese ravioli so the flavors stay simple and familiar. If you prefer a little kick, choose a spicy marinara or add a pinch of crushed red pepper to the sauce before layering. You can also use beef or spinach-filled frozen square ravioli instead of cheese—just keep the total amount about the same. Food safety tips: Always start with frozen ravioli straight from the freezer; do not leave them out at room temperature before cooking. Make sure your slow cooker is in good working order and set to the correct temperature (LOW or HIGH as directed). The ravioli should reach a safe internal temperature of at least 165°F; if they still feel firm in the center at the minimum time, continue cooking and check every 20 to 30 minutes. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat thoroughly until steaming hot before eating.