Coat the interior of a 6-quart slow cooker with non-stick cooking spray.

In a large skillet, cook the ground beef over medium-high heat until no longer pink and well browned. Drain off the grease.

Add the jar of marinara sauce to the cooked ground beef and stir. Remove from heat.

Spread 1/2 cup of the meat sauce into the bottom of the slow cooker.

Place half of the cheese ravioli in the slow cooker.

Add the remaining meat sauce to the slow cooker and top with 1 cup of shredded mozzarella cheese.

Add the remaining frozen ravioli to the slow cooker.

Pour the rest of the meat sauce into the slow cooker and set aside the remaining 1 cup of shredded mozzarella cheese.

Cover the slow cooker and cook on LOW for 3-4 hours or until the ravioli is cooked through.

During the last 15 minutes of cooking, sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the pasta. Cover and continue cooking until the cheese is melted and bubbly.

Serve immediately.