Just four ingredients and 10 minutes prep is all you need to for an oven-ready Italian-style casserole.
jar (26 to 28 ounces) tomato pasta sauce (any variety)
package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
cups shredded mozzarella cheese (8 ounces)
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.
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) 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.