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1 28 oz. jar spaghetti sauce
1 25 oz. pkg frozen cheese ravioli -- cooked and drained
1 can sliced mushrooms
1/4 C sliced black olives
1 C small curd cottage cheese
2 C sliced mushrooms
1/4 C fresh Romano cheese -- grated
Spray 3 1/2 quart slow cooker with vegetable or olive oil spray. Spread 1/2 C sauce in bottom of slow cooker. Layer 1/2 of ravioli, 1/2 C cottage cheese, 1/2 of mushrooms, 2 Tbsp black olives, 1 C cheeses and 1/2 of remaining spaghetti sauce. Repeat layers. Cook on low setting for 5 1/2 hours. Turn to high, sprinkle on Romano cheese, continue cooking for 1/2 hour. Turn off slow cooker, let ravioli rest for 15 minutes.
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