1 large container of spaghetti sauce (or 32 oz of your own)
1 large bag of frozen cheese ravioli
2 cups of Mozzarelli shreds
Parmesan cheese (Kraft is fine)
1/2 lb of your choice of meat (I used ground chuck, but you could use anything)
Brown ground meats, drain on paper towel, and wipe out pan. Dump drained meat back in pan and dump spaghetti sauce in. Set aside.
Use Reynolds' Wrap's crockpot liner to keep from cussing later.
Mix spaghetti sauce well, then ladle enough into large crockpot to cover bottom. Begin layering ravioli over sauce, trying to cover every bit of space (layering is okay as long as you don't over do it).
Ladle more spaghetti sauce over cheese ravioli, sprinkle with at least 1/2 cup of mozzarella, good shakes of Parmesan, and repeat, ending with Mozzarella and Parmesan.
Cover and turn on high for 4 hours or low for 8. Turn off and prepare side salad and bread while it cools down from the molten lava, stick to the roof of your mouth, and burn your tongue stage. I use the big bag of frozen Sister Shuster's yeast rolls, brushed with melted butter and garlic salt with the green flecks in it. Use whatever you like, tho, if you don't want the salt.
This is great as leftovers, but you might want to make EXTRA sauce, because when refrigerated, it sucks up whatever sauce was left, and then when rewarmed, you're going to need a little extra sauce.
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