BAKED FIVE-CHEESE RAVIOLI
Baked Five-Cheese Ravioli is my husband's favorite meal made with fresh pasta. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings. Oh my! So Good!
Provided by countryatheartrecipes
Categories Main Course
Time 2h
Number Of Ingredients 28
Steps:
- Gather your ingredients so that you have everything close at hand on the counter or table.
Nutrition Facts : Calories 683 kcal, Carbohydrate 41 g, Protein 37 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 206 mg, Sodium 1347 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 19 g, ServingSize 1 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
Baked ravioli casserole is a heaping dish full of tomato sauce, mozzarella, parmesan, and pasta. Make ahead or make from scratch on a no-hassle weeknight!
Categories dinner party feed a crowd weeknight meals dinner main dish
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Add the garlic and onion; cook, stirring often, until the onion is softened, about 6 minutes. Add the ground beef and cook, stirring to crumble, until beef is browned, 6 to 8 minutes. Drain off the fat, leaving a bit behind for flavor and moisture.
- Add the crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer over medium heat. Reduce heat to maintain and gentle simmer, and cook 10 to 15 minutes, stirring occasionally. Remove from the heat.
- Preheat the oven to 375°. Bring a large pot of water to a boil and season well with salt. Cook the ravioli according to package directions, then drain. Toss the cooked ravioli with 2 cups of the meat sauce in a large bowl.
- Spread 1 cup of the sauce in the bottom of a lightly greased 9-by-13-inch casserole dish. Arrange half of the ravioli in the dish, overlapping slightly. Spoon half of the remaining meat sauce over the top of the ravioli. Top with 2 cups of the mozzarella and 1/4 cup of the parmesan cheese. Sprinkle with the basil and parsley.
- Arrange the remaining half of the ravioli on top of the cheese layer, overlapping slightly. Top with remaining meat sauce, 1 cup mozzarella, and 1/4 cup parmesan cheese.
- Bake in the preheated oven for 20 to 25 minutes or until bubbly. Let stand 10 minutes before serving. Sprinkle with additional chopped fresh basil and parsley, if you like, before serving.
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
- Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
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