This Baked Ravioli recipe takes frozen ravioli and combines it with a homemade pasta sauce and lots of cheese. It’s super easy and super filling!
Course Main Dish
Cuisine Italian
Keyword baked ravioli
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 478kcal
Author Deborah Harroun
Ingredients
1tablespoonextra virgin olive oil
1medium onionchopped (about 1 cup chopped)
3garlic clovesminced
Salt and pepper
1can28-oz whole tomatoes
1can28-oz fire-roasted crushed or diced tomatoes
1teaspoondried oregano
1/2teaspoondried thyme
2lbsfrozen cheese ravioli
1 1/2cupsshredded mozzarella
1/2cupgrated parmesan
Chopped parsley or basilfor garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook an additional 30 seconds then season with salt and pepper.
Add the whole tomatoes and the crushed tomatoes. Season with the oregano and thyme.
Bring the mixture to a boil, then reduce the heat and simmer, breaking up the tomatoes as it cooks. Cook until the sauce is thickened and reduced, about 20-25 minutes.
Preheat the oven to 425ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and return to the pot.
When the sauce is thickened, taste for seasoning and add more salt and pepper, if needed.
Add the sauce to the pasta and gently toss to combine.
Pour the pasta and sauce into the prepared baking dish. Sprinkle with both cheeses.
Bake until the cheese is melted and golden, about 20 minutes.
Let the pasta sit for a few minutes before serving. Top with chopped parsley or basil, if desired.
Video
Notes
Adapted from Everyday Food: Great Food FastNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.