Instructions:
Slow Cooker
Add 1 cup of sauce to the bottom of the slow cooker.
Add half of the meatballs (8 ounces) to on top of the sauce. Add half of the frozen ravioli (12 ounces) on top of the meatballs. Top with 1 cup of mozzarella cheese. Sprinkle 1 tablespoon of Italian seasoning on top of the food.
Add 2 cups of sauce on top of the cheese. Add the remaining meatballs and the remaining ravioli. Top with the remaining tablespoon of dried herbs, salt, and pepper. Pour the remaining cup of sauce on top. Top with remaining mozzarella cheese.
Cook HIGH 2-3 hours or LOW 4-6.
Instant Pot
Pour water into the base of the pressure cooker.
Add half (8 ounces) of the meatballs. Add half (12 ounces) of the ravioli on top of the meatballs. Top with 2 cups of tomato sauce. Sprinkle on 1 tablespoon of Italian seasoning.
Repeat the layers: add the remaining meatballs and then remaining ravioli. Top with the remaining 2 cups of sauce. Sprinkle remaining dried herbs on top. DO NOT STIR.
Close & seal vent. Select high pressure and set time for 5 minutes. When cooking time is complete, quick release the pressure.
Stir in the 2 cups of mozzarella cheese.
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