Baked Ravioli And Broccoli Recipes

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BAKED RAVIOLI



Baked Ravioli image

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

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese

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



Easy Ravioli Bake image

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

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

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

PRIMAVERA RAVIOLI BAKE



Primavera Ravioli Bake image

Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 7

1 bag (25 oz) frozen Italian sausage-filled ravioli
6 cups frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 teaspoon Italian seasoning
1 cup Parmesan croutons, crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
  • Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g

BAKED RAVIOLI



Baked Ravioli image

An old family recipe with some updating. Quick preparation is a plus for this recipe! Try using two, ten, or 40 cloves of garlic!

Provided by Pati

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Yield 9

Number Of Ingredients 10

2 (25 ounce) packages frozen cheese ravioli
4 (14.5 ounce) cans diced tomatoes with juice
4 (8 ounce) cans tomato sauce
1 onion, chopped
2 tablespoons Italian seasoning
1 teaspoon salt
1 cup water
16 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced

Steps:

  • In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
  • In large pot of boiling salted water cook the ravioli until done. Drain.
  • In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
  • In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.

Nutrition Facts : Calories 587.5 calories, Carbohydrate 64.6 g, Cholesterol 97.7 mg, Fat 21 g, Fiber 8 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1704.6 mg, Sugar 13 g

BAKED RAVIOLI AND BROCCOLI



Baked Ravioli and Broccoli image

Found this recipe in a magazine shortly after my husband and I were married in 1988. Very easy and yummy!

Provided by Anna Vandenhazel

Categories     Pasta Sides

Time 25m

Number Of Ingredients 4

1 can(s) (40 oz) chef boyardee ravioli
8 oz sour cream
1 pkg (10 oz) frozen broccoli spears, thawed
1 c shredded mozzarella or cheddar cheese

Steps:

  • 1. Mix ravioli and sour cream in bowl.
  • 2. Cut thawed broccoli spears lengthwise - place a layer of spears on bottom lightly oiled 13x8x2" baking dish (save a few spears for garnish).
  • 3. Pour ravioli mixture over broccoli, then garnish with saved broccoli spears. Sprinkle with shredded cheese.
  • 4. Bake at 375 for about 20 minutes.

LEMON GARLIC RAVIOLI AND BROCCOLI BAKE



Lemon Garlic Ravioli and Broccoli Bake image

Provided by Jessica from www.stuckonsweet.com

Categories     Dinner, Pasta

Time 15m

Yield 3-4

Number Of Ingredients 13

3 tablespoons butter
2½ tablespoons olive oil
1½ tablespoons minced garlic (about 4 coves)
¼ teaspoon black pepper
pinch of red pepper flakes (optional if you like heat)
zest from half a lemon
¼ cup lemon juice (1 very large or two regular lemons)
3 heads of broccoli (they usually come wrapped in three's), stems removed
10 ounce (if it's more, that's ok) package ravioli or tortellini (I used Rana Giovanni. Doesn't matter what flavor.)
½ cup panko bread crumbs (wheat or white)
¼ cup grated Parmesan cheese
2 tablespoons butter
1-2 tablespoons chopped fresh parsley

Steps:

  • Bring a large of water to a boil. Once boiling, add ravioli and cook according to package directions. When there is about 1 minute and 30 seconds left, add broccoli. Drain and set aside.
  • To make the lemon sauce, add butter and olive oil to an oven safe saute pan (you will be putting this pan in the oven later) and place over medium heat. Add garlic and saute for a few minutes, stirring often to make sure garlic doesn't burn. Add pepper, lemon zest, lemon juice and red pepper flakes. Stir and turn off heat.
  • Add ravioli, broccoli and parsley to the lemon sauce and stir until everything is well coated.
  • Melt 2 tablespoons of butter in a bowl. Add bread crumbs and Parmesan cheese and stir. Sprinkle over the top of the pasta and broccoli then place under broiler for 5 minutes. Garnish with lemon wedges.

DUMP-AND-BAKE RAVIOLI CASSEROLE



Dump-and-Bake Ravioli Casserole image

This easy Dump-and-Bake Ravioli Casserole is a quick dinner with just 4 ingredients and 5 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 50m

Number Of Ingredients 4

24 oz. package frozen cheese ravioli
23 oz. (or about 2.5 cups) marinara sauce
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
  • Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
  • Arrange half of the frozen ravioli in a single layer over the sauce.
  • Top with half of the remaining marinara sauce and half of the mozzarella cheese.
  • Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
  • Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 398 kcal, Carbohydrate 40 g, Protein 22.1 g, Fat 16.5 g, SaturatedFat 8.2 g, Cholesterol 52.6 mg, Sodium 989.9 mg, Fiber 4 g, Sugar 7.3 g, UnsaturatedFat 0.4 g

RAVIOLI AND BROCCOLI ALFREDO



Ravioli and Broccoli Alfredo image

I found the original recipe on a food blog and changed it around to feed an entire family and to fit my family's tastes. It was also originally a stove top recipe but I changed it up to make it something fantastic from the oven. I hope you like it! You can also use add shredded chicken for a carnivore dish.

Provided by PSU Lioness

Categories     Toddler Friendly

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (25 ounce) bag frozen cheese ravioli
1 tablespoon olive oil
1 garlic clove, minced
1/2-1 cup broccoli, chopped
1 cup mushroom, sliced
1 medium red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 (16 ounce) jar low-fat alfredo sauce (separated. You may want to have a second jar handy if you want it to be really saucy)
1 cup shredded low-fat parmesan cheese (not sprinkle Parmesan cheese)

Steps:

  • Preheat oven to 350.
  • Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired).
  • Heat oil in large skillet over Medium-High heat.
  • Add garlic and cook for 30 seconds.
  • Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender.
  • Add ravioli and half the jar of Alfredo sauce. Stir to combine.
  • Dump the entire mixture into a glass baking dish.
  • Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover.
  • Sprinkle the Parmesan (or Mozzarella) over the casserole.
  • Bake 20-25 minutes or until cheese melts.
  • If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.

Nutrition Facts : Calories 60.5, Fat 3.7, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 6.3, Fiber 1.5, Sugar 1.8, Protein 1.7

BAKED RAVIOLI WITH CHICKEN AND BROCCOLI



Baked Ravioli with Chicken and Broccoli image

Super easy and full of flavor! Make ahead and bake when ready to serve. The best part, you don't have to boil the ravioli ahead of time, it cooks while it bakes. Use whatever ravioli you like, cheese, spinach, or mixed veggie work great!

Provided by Angela Allison

Categories     Main Course

Time 45m

Number Of Ingredients 12

2 teaspoons olive oil
1 chicken breast, diced into small bite-sized pieces ((about 3/4 pound breast))
2 cups broccoli florets, diced into small bite-sized florets
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ cup unsalted butter
¼ cup flour
3 cups milk (2% or whole is preferable )
1 ½ cups shredded mozzarella, divided
¼ cup shredded parmesan
28 ounces ravioli (fresh or frozen is fine) ((do not boil ahead of time))
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees. Heat olive oil in large skillet over medium high heat. Add diced chicken and cook until slightly browned (about 5-6 minutes). Add in the broccoli florets, garlic, and salt. Cook until broccoli has softened slightly, about 2-3 minutes. Remove chicken and broccoli from skillet and set aside.
  • In the same skillet, melt the butter over medium heat. Whisk the flour into the butter and cook until the mixture is golden, about 2-3 minutes. Gradually whisk in the milk and bring the mixture to a simmer then stir in 1 cup of mozzarella and all of the parmesan. Let simmer until the cheese has melted and sauce has thickened. Add in the chicken and broccoli mixture. Season with salt and pepper to taste.
  • Spread a thin layer of sauce onto the bottom of a 9 x 13 inch baking pan coated with cooking spray. Lay half of the ravioli in a single layer (overlapping slightly if necessary) on the bottom of the baking dish, then top with half of the remaining sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining 1/2 cup of mozzarella cheese and bake 25-30 minutes until sauce is bubbly and ravioli are tender.
  • If you want a golden top to your dish, broil for 2-3 minutes on high. Let dish sit for 5 minutes before serving. Garnish with basil leaves, optional.

Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 30 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 945 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRISPY TOASTED RAVIOLI RECIPE



Crispy Toasted Ravioli Recipe image

This Crispy Toasted Ravioli is oven baked, not fried. Panko breadcrumbs provide extra crunch. Be sure to have warm marinara sauce on hand for dipping. ** If you enjoyed this recipe, we'd love to have you come back and give it a rating and comment.

Provided by chewoutloud

Categories     Appetizer

Number Of Ingredients 10

1 lb fresh cheese ravioli (not frozen)
2 large eggs
2 TB water
1 cup plain panko breadcrumbs
1/4 cup grated parmesan (powder form works best)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher (coarse salt)
cooking spray
Your favorite marinara sauce for dipping

Steps:

  • Place oven rack on lower middle position. Preheat oven to 425F. Place wire rack on top of rimmed baking sheet and spray with oil. Set aside.
  • In a shallow dish (I use a glass pie pan) hand-whisk the eggs and water until fully incorporated.
  • In another shallow dish, combine the panko, parmesan, Italian seasoning, garlic powder, and kosher salt. Hand-whisk to combine well.
  • Place a single layer of fresh ravioli in pan with egg mixture. Working one at a time, turn ravioli over to coat with egg mixture. Let excess drip off and coat generously with panko mixture. Press crumb mixture to adhere on both sides of ravioli. Place coated ravioli on greased wire rack. Give at least 1-inch space between each ravioli for even browning. Spray tops of ravioli with cooking spray.
  • Bake 15-20 minutes or until tops are golden brown and crisp -- check about 10 minutes in for browning; if it's browning too quickly, cover loosely with foil and continue baking until cooked through (actual bake time depends on brand of ravioli)
  • Serve immediately with warm marinara sauce. Sprinkle extra parmesan cheese on top if desired.

RAVIOLI BAKED WITH BROCCOLI AND SPINACH



Ravioli Baked With Broccoli and Spinach image

This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a "family size" package (24-28 oz), or you may use two smaller packages.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
1 tablespoon olive oil
4 -6 garlic cloves, finely chopped
1 1/2-2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups vegetable stock (or chicken stock if you prefer)
1/2 cup skim milk (can use whole milk or cream if you like a richer sauce)
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon freshly grated nutmeg (optional)
salt and black pepper
2 cups mozzarella cheese or 2 cups italian four cheese blend
1 (28 ounce) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)

Steps:

  • Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
  • Steam broccoli for about 5 minutes until bright green and slightly tender.
  • As water heats up to a boil, heat a large skillet over medium heat.
  • Add olive oil and chopped garlic, and saute for about 1 minute.
  • Next, add drained spinach to the pan, along with the steamed broccoli.
  • Toss vegetable well with garlic oil to coat evenly.
  • Sauté for about 5 minutes.
  • Season with salt and pepper, remove from the heat into a bowl, and set aside.
  • For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
  • Add stock, raise heat and bring mixture to a boil, whisking the entire time.
  • Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
  • Season sauce with nutmeg (if desired) and salt and pepper.
  • For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
  • Cook for about 4 or 5 minute, until slightly underdone.
  • The ravioli will finish cooking with sauce under the broiler.
  • Place a thin layer of the white sauce in an oven proof casserole dish.
  • Drain ravioli.
  • Layer ½ of the ravioli in the baking dish.
  • Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
  • Add the rest of the vegetable mixture, then the remaining half of the ravioli.
  • Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
  • Place casserole dish under the broiler or in oven about 8 or so inches from the element.
  • Broil about 5 minutes until cheese melts and is bubbly and starting to brown.

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