Slow Cooker Cheesy Ravioli Casserole

My sister sent me this recipe. She suggests cooking on the higher end of low if you have a slow cooker with numbers instead of just low and high settings. She also mentioned that she would like to try it with a different type of ravioli although her husband was very happy with the Pillsbury recipe the way it is.

Slow Cooker Cheesy Ravioli Casserole

Ingredients:

1 tablespoon olive or vegetable oil

1 medium onion, chopped

1 large clove garlic, finely chopped

2 jars (26 oz each) four cheese-flavored tomato pasta sauce

1 can (15 oz) tomato sauce

1 teaspoon Italian seasoning

2 packages (25 oz each) frozen beef-filled ravioli

2 cups shredded mozzarella cheese (8 oz)

1/4 cup chopped fresh parsley

Directions:

Spray 5 to 6 quart slow cooker with cooking spray. In dutch oven or 12 inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Put 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top. Cover; cook on low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.