Best 6 Baked Ravioli With Refrigerated Ravioli Recipes
Baked ravioli with refrigerated ravioli is a convenient and versatile dish that can be customized to suit your tastes and dietary needs. Whether you're looking for a quick and easy weeknight meal or a special occasion entrée, this dish is sure to please. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.
Here are our top 6 tried and tested 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
This Baked Ravioli recipe is easy to make with refrigerated or frozen ravioli! It's a great make-ahead meal that can be assembled in a casserole dish to refrigerate or freeze until ready to bake.
Provided by Stephanie
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Add ground beef to a large skillet over medium-high heat. Cook and crumble it for 3 minutes. Add the seasonings, hot sauce, Worcestershire sauce, and the onions and cook for 5 more minutes. Add the garlic and cook for 1 more minute. Tilt the skillet and spoon out any excess grease. Reduce heat to low.
- Spread 3/4 cup of marinara sauce on the bottom of a 9 x 13-inch casserole dish and add the rest to the skillet with the meat. Add the half and half and stir to combine. Remove from heat.
- Arrange half of the ravioli on the bottom of the casserole dish and top with half of the meat sauce, then top with ½ cup mozzarella cheese.
- Top with remaining ravioli, then the meat sauce and remaining mozzarella.
- Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
- Remove cover and broil at 450 to brown the top slightly. It'll take just 1-2 minutes, watch it closely during this time.
- Remove from heat and serve!
Nutrition Facts : Calories 549 kcal, Carbohydrate 52 g, Protein 37 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1507 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
BAKED RAVIOLI
This is a great kid pleaser and a nice healthy meal my husband can throw together when I am at work. I use Barilla Marinara sauce and frozen ravioli when I am in a hurry. My next attempt will be with fresh marinara and crab stuffed ravioli! Mmm!
Provided by Shawn C
Categories One Dish Meal
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Heat oil in saucepan over medium high heat.
- Add onion and garlic, season with salt and pepper and cook until onions are softened.
- Add thyme and tomatoes and bring to a boil; reduce heat and simmer, breaking up the tomatoes.
- Reduce sauce until it is about 5 cups (20-25 minutes).
- Cook ravioli in a pot of boiling water just until they float; drain.
- Toss sauce and ravioli together in a casserole dish. Top with cheeses.
- Bake 20-25 minutes.
- NOTE: No time to make the sauce, use a jarred sauce of marinara or your favorite sauce! You can also use frozen ravioli instead of fresh!
Nutrition Facts : Calories 275.8, Fat 16.5, SaturatedFat 7, Cholesterol 35.3, Sodium 713.5, Carbohydrate 20.6, Fiber 4.7, Sugar 11.7, Protein 14.4
Tips:
- Choose the right ravioli: Look for refrigerated ravioli that are of good quality and have a firm texture. Avoid ravioli that are too soft or mushy, as they will not hold their shape well in the baking dish.
- Use a variety of cheeses: Feel free to experiment with different types of cheeses to create a ravioli dish that is customized to your taste. Some good options include mozzarella, Parmesan, ricotta, and cheddar.
- Don't overcook the ravioli: Ravioli should be cooked just until they are heated through. Overcooking will make them tough and chewy.
- Serve immediately: Baked ravioli is best served immediately after it is cooked. The ravioli will start to lose its crispiness if it sits for too long.
Conclusion:
Baked ravioli is a quick and easy meal that is perfect for busy weeknights. It is also a great way to use up leftover ravioli. This versatile dish can be customized to your liking, making it a perfect choice for any occasion.
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