Picture from: joyouslydomestic Image Credit: Angela |
Cheesy Ravioli Bake
“Don't tell my family how quick and easy this
recipe is to make! I'm positive that
they think I must have been slaving away all day putting this together! (It'll
be our little secret!)” Angela
Ingredients:
9-ounce
package four-cheese ravioli (I buy Buitoni brand in the refrigerated section)
1 jar
marinara sauce
4 ounces
shredded mozzarella cheese
½ cup grated
Parmesan cheese
¼ cup shaved
Parmesan cheese (optional)
4 ounces
fresh mozzarella, torn into chunks
Fresh basil
or parsley, chopped (for garnish)
Preparation:
Preheat oven
to 375 degrees.
Coat a 10 -
12" round or 9 x 13 casserole dish with non-stick spray.
Set aside.
Bring a large
pot of water to boil.
Liberally
salt water once it comes to a boil.
Drop the
pasta in and cook for 3 - 4 minutes ... no longer.
Do not cook
for the length of time stated on the package!
Stir the
pasta a couple of times while it cooks.
Drain.
Spread ⅓ of
the marinara sauce into the bottom of your baking dish.
Place half of
the par-cooked ravioli in a single layer on top of the marinara.
Spread
another ⅓ of the marinara onto the first ravioli layer.
Sprinkle on
the shredded mozzarella in an even layer.
Top with the
remaining ravioli in a single layer.
Spread the
remaining marinara sauce on top of the final ravioli layer.
Sprinkle on
the grated Parmesan cheese.
Place the
fresh mozzarella around on top.
Sprinkle on
the shaved Parmesan.
Cover tightly
with foil and bake for 30 - 35 minutes.
Remove foil
and continue baking for an additional 5 - 10 minutes or until everything is
nice and
bubbly.
Garnish with
fresh basil or parsley, if desired.
Serve
immediately.
Enjoy this
amazing recipe and many more when visiting joyouslydomestic
Note:
You can save yourself the step of boiling the pasta by buying frozen
ravioli, if desired.
Just allow to
partially thaw on the counter, then use it directly as-is in the dish. I, however, prefer
the taste and quality of
the Buitoni refrigerated brand. Any type
of ravioli can be used - meat,
spinach or mushroom would be great for
this! Also, I've made this utilizing
some handfuls of
fresh spinach in between the layers.
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