Baked Ravioli
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
Italian
Baked Ravioli
Description
Baked Ravioli uses frozen cheese-filled pasta cooked briefly before being tossed in a thickened tomato sauce made of sautéed onions, garlic, whole canned tomatoes, and fire-roasted crushed tomatoes, seasoned with oregano and thyme. The sauce is simmered until reduced, concentrating its flavors and giving it a thick consistency to coat the ravioli well. The combined ravioli and sauce are placed in a baking dish, topped generously with mozzarella and Parmesan cheeses, and baked in a hot oven until the cheeses melt and brown slightly, adding texture and richness.
The dish offers a satisfying contrast between the tender pasta, the robust tomato-herb sauce, and the creamy baked cheese topping. It works well as a main course suitable for family meals and pairs simply with a green salad or steamed vegetables.
This recipe comes from Everyday Food and suggests careful seasoning adjustments after simmering to balance salt and pepper. The sauce’s simmering time ensures a reduced, flavorful base, and the final baking step adds a pleasing melted cheese layer.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion chopped (about 1 cup chopped, medium
- 3 garlic minced, cloves
- salt
- black pepper
- 1 (28-oz) can whole tomatoes
- 1 (28-oz) can tomatoes fire-roasted crushed or diced
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 2 lbs cheese ravioli frozen
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
- parsley for garnish, chopped or basil
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 478kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 46mg | 15% |
| Sodium | 1349mg | 56% |
| Fiber | 31g | 124% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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