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Submitted by: Susan Jacobs from Vista, CA
Originally shared on the web 06/04/2018

25-oz. jar 4-cheese marinara sauce
15-oz. can tomato sauce
1 zucchini, diced
7-oz. can mushroom stems & pieces, drained
4-oz. can diced green chiles
18-oz. pkg. refrigerated spinach & cheese ravioli
Garnish: grated Parmesan cheese

Turn a 4-quart slow cooker to high setting; let warm for several minutes. Add sauces; stir to mix. Cover and cook on high setting for 2 hours. Stir in zucchini; cover and cook for one hour. Add mushrooms, chiles and ravioli; stir gently. Cover and cook for one more hour, or until zucchini and ravioli are tender. Allow guests to serve themselves, topping with Parmesan cheese. Serves 5 to 6.