If you love to order cheese ravioli when you’re at your favorite Italian eatery, you can now have that restaurant-quality meal at home, with the no-fuss prep of a baked casserole. Using pre-cooked, frozen ravioli means you can get right to assembling baked ravioli for a quick and delicious dinner.
How To Make Easy Ravioli Bake
1 jar (26 to 28 ounces) tomato pasta sauce (any variety) SAVE $
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Frozen stuffed pastas, either cheese or meat-filled, are a good freezer staple. A spinach tortellini is another option to have on hand, great in this quick baked dish or in soups or main-dish salads.
Switch things up with the cheese you choose—mozzarella melts beautifully, but so do other softer Italian cheeses, like smooth Provolone (try one that’s smoked), a nutty fontina, or a pungent taleggio.
Make an easy crunchy topping to contrast the gooey casserole. Toss coarse dried bread crumbs with the grated Parmesan or Romano cheese, a dash of dried Italian herbs, and a generous grind of freshly ground pepper. Sprinkle over the casserole before baking.