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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

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Member Reviews ( 61 )

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Prep Time 10 min
Total Time 1 hr 10 min
Servings 8

Ingredients

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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Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 870mg; 870%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 2g 2% Sugars 11g 11% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 8%;
Calcium: 30%;
Iron: 10%;

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.

REVIEWS & COMMENTS

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1 - 3 of 61 Reviews View All

Posted 4/19/2013 10:29:16 PM REPORT ABUSE beachgirl_5 said:

Rating:

this looks so yummy.. but I was wondering if I could cook the pasta before to cut down on time in the oven?? any suggestions??

This reply was: Helpful Inspiring

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