Heat a skillet over medium. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

Stir the pasta sauce, garlic powder, and Italian seasoning into the cooked beef. Bring the mixture to a gentle simmer and let it meld for about 5 minutes. Taste and adjust salt or seasoning if needed.

Grease the inside of your slow cooker with a little oil or nonstick spray to prevent sticking.

Spread a thin layer of the meat sauce across the bottom of the slow cooker.

Arrange half of the frozen ravioli in a single layer over the sauce. Don’t worry if they overlap slightly.

Spoon half of the remaining meat sauce over the ravioli, then sprinkle with half of the mozzarella, half of the cheddar, and half of the Parmesan.

Repeat the layering with another layer of ravioli, the remaining sauce, and the rest of the cheeses. Finish with the remaining cheese on top.

Cover and cook on LOW for 4–5 hours. Check around 4 hours — the ravioli should be tender and the cheese fully melted.

Let it rest for 10 minutes before scooping to help the layers settle for easier serving.