I have not tested on high, it may burn on the edges before the center is hot.

I have tested with this, it does fall apart a little more, and you can cook for a little less time.

Thank you Sue! That is so sweet. I love making these recipes and hope to do so for many more years.

If you make it, use two jars of sauce, and you’ll need another one for the leftovers as it absorbs all the sauce. So get three jars of 24 oz sauce total. I’ve got to grab another jar for our frozen leftovers. Served it with salad and Texas toast.

Also, I mixed my onions, meat, and sauce with the seasonings. She doesn’t put the sauce and meat together in her recipe. Read the comments so you’ll know what others did to tweak it. Most say use extra sauce cause it comes out dry using just one. It makes a ton of food too so you can eat a a few helpings and then freeze and have leftovers for a while. I also bought Parmesan cheese to sprinkle on it before eating.

Oh, and watch it cause it can burn along the edges. Just run a knife around it and that should prevent it. Also, spray the crockpot really well all over with a cooking spray like Pam to prevent sticking at the bottom and burning. I used it very liberally and had no issues except for a couple of edges burned at the side and not burned badly.

Will def make this one again and again. Although I may not use Raos again cause that stuff is expensive…$6.88 a jar where I live in Texas. Can make do for us with Aldi brand just fine for less than half the cost.

Thanks for another keeper recipe, Sarah!

Use another jar of sauce, so two 24-oz. jars.

I have done this, the cooking time takes about an hour less.

Can you use cheese tortellini instead of ravioli?

Yes, you can freeze this!

So I made the recipe by alternating layering beef and cheese ravioli with marinara sauce (2 jars) and mozzarella. I put it on high for the first hour and low for the other 3 hours. Came out delicious too, so this is a very flexible recipe. Never would have thought of it on my own. Thanks for sharing it!