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Recipe

Easy Ravioli Bake

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Just four ingredients and 10 minutes prep is all you need to for an oven-ready Italian-style casserole.

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( 131 Ratings)

131 Ratings

5 Stars 60%

4 Stars 25%

3 Stars

2 Stars

1 Stars

Member Reviews ( 60 )

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PREP TIME 10 Min
TOTAL TIME 1 Hr 10 Min
SERVINGS 8

1: jar (26 to 28 ounces) tomato pasta sauce (any variety)

1: package (25 to 27 1/2 ounces) frozen cheese-filled ravioli

2: cups shredded mozzarella cheese (8 ounces)

2: tablespoons grated Parmesan cheese

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1 Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2 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.
3 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.

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Expert Tips

Do you have meat lovers in your family? Any meat-filled ravioli can be used instead of the cheese-filled variety.

Add one of the following on the first layer of ravioli: 1 cup sliced mushrooms, 1 package (9 ounces) Green Giant® frozen spinach, thawed and squeezed to drain, or 1 1/2 ounces sliced pepperoni.

To make this super-easy recipe ahead of time, layer the ingredients in the baking dish, cover tightly with foil and refrigerate up to 24 hours. Bake as directed.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 360

(Calories from Fat 110),

Total Fat 13g

(Saturated Fat 6g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 870mg;
Total Carbohydrate 48g

(Dietary Fiber 2g,
Sugars 11g),

Protein 15g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 1/2 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 60 Reviews View All

Posted 11/1/2012 8:21:40 PM REPORT ABUSE MrsSpratt said:

Rating:

I made this tonight and it was wonderful! Even my picky 4 year old ate it and said I was a good cook. I did make a few changes. I rarely ever prepare a meal without meat so I browned some ground chicken, added a jar of Ragu 6 cheese spaghetti sauce, a dry packet of thick and zesty spaghetti seasoning & a can of diced rotel tomatoes. After that simmered, I added ricotta cheese to the sauce, then layered it with shredded mozzarella, provolone, romano, fontina, asiago and parmesan cheeses. Served it with Texas Garlic Toast. I will be making this again.

This reply was: Helpful Inspiring

Posted 10/6/2012 9:03:52 AM REPORT ABUSE Snootyboots said:

Rating:

I've made this so many times and it always rocks! Adding some ricotta or cottage cheese in the layers makes it a bit richer. I always use fresh ravioli though...the Buitoni kind they sell near the deli section. I find the pasta of the frozen raviolis too thick...makes the whole dish a bit gummy and heavy.

This reply was: Helpful Inspiring

Posted 1/18/2012 4:30:31 PM REPORT ABUSE LoLo450 said:

Rating:

My family loves this but I had to change it a little. I added ground beef seasoned with some pepper and fresh garlic to each layer along with Parmesan cheese and a bit more sauce than called for. Super easy.

This reply was: Helpful Inspiring