Instant Pot Instructions:

1. In a bowl stir together the sausage and spaghetti sauce.
2. In a separate bowl stir together the cottage cheese, cream cheese, sour cream, parsley, garlic powder, parmesan cheese until creamy and smooth. Fold in the ravioli. 
3. In a deep pot in pot dish add the ravioli, sprinkle half of cheese over the ravioli. Pour meat sauce over the top and then sprinkle with the rest of the mozzarella cheese. 
4. Pour 1 ½ cups water into bottom of Instant Pot. Cover the pot-in-pot dish with foil. Place it on a trivet/sling. Lower the dish into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up move valve to venting. Remove the lid. 
5. Serve and enjoy!

Slow Cooker Instructions: 

1. In a bowl stir together the sausage and spaghetti sauce.
2. In a separate bowl stir together the cottage cheese, cream cheese, sour cream, parsley, garlic powder, parmesan cheese until creamy and smooth. Fold in the ravioli. 
3. In your slow cooker add the ravioli, sprinkle half of cheese over the ravioli. Pour meat sauce over the top and then sprinkle with the rest of the mozzarella cheese. 
4. Cover slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. 
5. Serve and enjoy!

Oven Instructions:

1. Preheat oven to 350 F. Spray a 9×13 inch dish with non-stick cooking spray. 
2. In a bowl stir together the sausage and spaghetti sauce.
3. In a separate bowl stir together the cottage cheese, cream cheese, sour cream, parsley, garlic powder, parmesan cheese until creamy and smooth. Fold in the ravioli. 
4. Spread ravioli in bottom of the prepared pan. Pour meat sauce over the top of the ravioli and top with the mozzarella cheese.
5. Bake for 45 minutes. Serve and enjoy!