Easy Ravioli Bake

Easy Ravioli Bake

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

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Do you have meat lovers in your family? Any meat-filled ravioli can be used instead of the cheese-filled variety.
Variation
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.
Do-Ahead
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:

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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.