Ravioli in homemade spaghetti sauce

it was a super fall day here in Ohio today.  This weekend I have taken most of Cally's senior pictures, just a few more to go.  With being out most of the day I put spagetti sauce in the crock pot so it would be ready when we got home.  Then all I had to do was boil my cheese ravioli, put it in a 9 x 13 inch pan pour sauce over, cover with cheese and melt the cheese in the oven...super fast and delicious served with garlic bread.

The spagetti recipe is my father-in-laws and Cally has won 1st place with it at the fair.  It can be used for spagetti, lasagna and anything else you would use spagetti sauce for.  It can be simmered on the stove or in our case put in the crock pot.

Ravioli with homemade spagetti sauce
sauce:
1 29 oz can crushed tomatoes
1 29 oz can tomato sauce
1 12 oz can tomato paste
1 t onion powder
1 t oregano
1 t italian seasoning
1 t garlic salt
1/4 C sugar
3 bay leaves

combine all ingredients for the sauce.  Simmer over low heat for about 45 minutes or put in crock pot for about 3 hours.  Remove bay leaves before using the sauce.

2 25 oz bags of frozen Cheese Ravioli
1 12 oz mozarella cheese

Boil ravioli until tender.  Drain.  Place ravioli in a greased 9 x 13 baking pan.  Pour sauce over the ravioli (you may not need all of the sauce, use how ever much you would like) Put mozarella cheese over top and bake in 350 degree oven until cheese is melted.