Bakedravioli Recipes
BAKED RAVIOLI
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
- Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
- Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
EASY RAVIOLI BAKE
If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- 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 foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g
BAKED RAVIOLI
Rachael's Recipe Notes: This recipe calls for Rosetta Frozen Ravioli and Ragu spaghetti sauce, but I have used a zillion other brands successfully. This is a great quick meal for the family served with garlic bread and a salad. Freezing, Reheating, Servings: This usually serves the 4 of us pretty well, as long as I serve it with bread and butter and a big salad. There are 4 adults in my house. I've had enough leftover to pop in the microwave and reheat for lunch the next day.
Provided by Rachaels Kitchen Go
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Brown ground beef.
- In 11x7x2-inch pan, layer 1 cup pasta sauce, half of frozen ravioli, half of ground beef, half of cheese. Repeat the layering with
- 1 cup sauce and remaining pasta and ground beef. Top with remaining sauce.
- Bake uncovered at 425 degrees for 30-35 minutes or microwave for 20 minutes.
- Top with remaining cheese. Cook until cheese is melted.
Nutrition Facts : Calories 498.7, Fat 32.2, SaturatedFat 14.7, Cholesterol 123.3, Sodium 835.3, Carbohydrate 15, Fiber 2.6, Sugar 9.4, Protein 35.3
BAKED RAVIOLI
Make and share this Baked Ravioli recipe from Food.com.
Provided by KissKiss
Categories European
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
- Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
- Place another layer of ravioli. Pour the rest of sauce over the ravioli.
- Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
- Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.
Nutrition Facts : Calories 329.4, Fat 17.4, SaturatedFat 8.9, Cholesterol 47.2, Sodium 1142.1, Carbohydrate 24.3, Fiber 5.4, Sugar 14.1, Protein 19.2
BEEFY BAKED RAVIOLI
This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.
Provided by Angie Shirk Williams
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
- Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g
BAKED RAVIOLI FOR WEEKNIGHTS
Combine layers of frozen ravioli for our Baked Ravioli for Weeknights. This tasty baked ravioli dish is easy to assemble on even the busiest of weeknights!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13x9-inch baking dish sprayed with cooking spray.
- Layer half each of the ravioli and shredded cheese over pasta sauce mixture in baking dish. Top with remaining ravioli and reserved pasta sauce mixture. Sprinkle with remaining shredded cheese; cover.
- Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
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