Speedy Ravioli Bake

Almost like an instant lasagna, this clever recipe uses frozen ravioli in an easy casserole with cheese, sauce, and basil.

Speedy Ravioli Bake

BettyCrockerRecipe by BettyCrocker

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20 minutes

30 minutes

6 servings (1 cup each)

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Nutrition Info

  • 1 Serving
  • 400
  • 19g
    (Saturated Fat 9g, Trans Fat 0g)
  • 105mg
  • 1480mg
  • 37g
    (Dietary Fiber 2g, Sugars 10g)
  • 21g
  • Percent Daily Value*
  • 25%
  • 15%
  • 45%
  • 10%
  • Exchanges
  • 2
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Harvest your garden basil and chop 1 tablespoon of the fresh to use in place of the 1 teaspoon dried.

Ingredients

  • 2  packages (9 oz each) refrigerated cheese-filled ravioli
  • 1  jar (25 to 26 oz) chunky tomato pasta sauce
  • 1  teaspoon dried basil leaves
  • 2  cups shredded mozzarella cheese (8 oz)

Directions

  1. 1Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
  2. 2In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
  3. 3Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.

Categories: Course, Main Dishes, Casseroles & Bakes

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