Italian Ravioli Pepperoni Bake Recipes

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PEPPERONI CASSEROLE



Pepperoni Casserole image

Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.

Provided by CKROPER

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package uncooked rotini pasta
1 pound ground Italian sausage
1 (16 ounce) jar pasta sauce
2 (12 ounce) containers cottage cheese
1 (2.25 ounce) can sliced black olives
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a skillet over medium heat, cook the sausage until evenly brown.
  • In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 693.5 calories, Carbohydrate 53.6 g, Cholesterol 85.8 mg, Fat 34 g, Fiber 3.6 g, Protein 41.1 g, SaturatedFat 14.3 g, Sodium 1732.1 mg, Sugar 7.9 g

PEPPERONI-RAVIOLI SUPPER



Pepperoni-Ravioli Supper image

Rev up refrigerated ravioli and purchased sauce with mushrooms and pepperoni for a super-speedy, family pleasing supper.

Provided by Pillsbury Kitchens

Categories     Entree

Yield 5

Number Of Ingredients 5

2 (9-oz.) pkg. refrigerated cheese-filled ravioli
1 (28-oz.) jar spaghetti sauce
1 (4.5-oz.) jar sliced mushrooms, drained
1 (3.5-oz.) pkg. sliced pepperoni, halved (about 1 cup)
4 oz. (1 cup) shredded mozzarella cheese

Steps:

  • Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, in large saucepan, combine spaghetti sauce, mushrooms and pepperoni; mix well. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is slightly thickened, stirring occasionally.
  • Carefully stir cooked ravioli into sauce mixture. Spoon onto serving platter. Sprinkle with cheese.

Nutrition Facts : Calories 590, Carbohydrate 57 g, Cholesterol 115 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 1/3 Cups, Sodium 1630 mg, Sugar 3 g

PEPPERONI RIGATONI



Pepperoni Rigatoni image

My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.-Becky Fisk, Ashland City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterey Jack cheese

Steps:

  • Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 879mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein.

CHEESY ITALIAN SAUSAGE RAVIOLI BAKE



Cheesy Italian Sausage Ravioli Bake image

For a comfort food meal that's simple to make and loaded with classic Italian ingredients, this Cheesy Italian Sausage Ravioli Bake is all that rolled into one amazing dish! It's loaded with ravioli filled with cheese, baked in a meaty sauce that your whole family will love.

Provided by Donya Mullins

Categories     Main Course

Time 35m

Number Of Ingredients 7

1 lb ground Italian sausage
1 jar prepared marinara sauce
1 large bag prepared cheese ravioli
2 - 2 1/2 cups shredded mozzarella cheese
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
olive oil

Steps:

  • Heat oven to 400 degrees.
  • In a skillet, cook sausage over medium-high heat until done. Drain off fat. Add prepared marinara sauce and stir until combined.
  • In an oven-proof 11 x 14 baking dish, spread on 1/3 of the sausage mixture. Layer on ravioli. Sprinkle shredded mozzarella cheese over pasta.
  • Spread another layer of sausage sauce over cheese. Place remaining ravioli over sauce. Ladle on remaining sauce. Sprinkle remaining mozzarella cheese over the sauce.
  • In a small bowl, mix together panko bread crumbs and Parmesan cheese. Sprinkle over mozzarella cheese. Drizzle lightly with olive oil. Cover with foil and bake for 15 minutes.
  • Remove foil and continue cooking until ravioli bake is bubbling and slightly brown on top. Let rest for 10 minutes and serve.

SLOW-COOKER PIZZA RAVIOLI MIX UP



Slow-Cooker Pizza Ravioli Mix Up image

Add something cheesy to your Italian dinner with this ravioli made using pork sausage, ground beef and pepperoni - a tasty slow-cooked meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 12

Number Of Ingredients 10

1 1/2 lb bulk Italian pork sausage
1 1/2 lb ground beef round
2 medium onions, chopped (1 1/2 cups)
2 tablespoons finely chopped garlic
2 jars (1 lb 8 oz each) tomato pasta sauce (any variety)
1 bag (25 oz) frozen cheese-filled ravioli (do not thaw)
3 cups shredded Cheddar-Monterey Jack cheese blend (12 oz)
1 package (3.5 oz) sliced pepperoni
1/4 cup sliced ripe olives
Fresh basil sprigs, if desired

Steps:

  • Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
  • In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, breaking up sausage with spoon, until no longer pink; drain. Place sausage in large bowl. In same skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Add beef mixture and 1 jar of the pasta sauce to bowl with sausage; stir to combine.
  • In slow cooker, spread half of remaining jar of pasta sauce to cover bottom. Layer with half of the ravioli and half of the meat mixture. Sprinkle with 1 1/2 cups of the cheese and half of the pepperoni. Repeat layers.
  • Cover; cook on Low heat setting 3 hours. Sprinkle with olives before serving. Garnish with basil.

Nutrition Facts : Calories 560, Carbohydrate 30 g, Fiber 3 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1070 mg

HOMEMADE ITALIAN RAVIOLI WITH MEAT & CHEESE FILLING



Homemade Italian Ravioli with Meat & Cheese Filling image

A flavorful meat and cheese filling for the homemade ravioli dough pockets. It's a versatile filling that can be spiced up with hot pepper flakes and garlic or a different type of cheese can be added if you would prefer to make it "all your way." The pasta dough can be used for any type of pasta shape or dish. Every Italian dish is improved 1000% by making your own pasta.

Provided by Marisa Franca

Categories     Main Course

Time 1h

Number Of Ingredients 13

2 eggs (beaten)
2 Tbs parsley (chopped)
12 oz beef chuck (ground)
12 oz pork sausage (country style)
16 oz ricotta cheese
1 cup parmesan cheese (grated)
1 Tbs olive oil (extra virgin)
1 tsp kosher salt
1 cup spinach leaves (baby spinach chopped.)
14 oz. all-purpose flour (3 1/8 cups)
4 eggs (large)
1 Tbs olive oil (extra virgin)
1 tsp Kosher salt

Steps:

  • Fry the meat in olive oil until well browned. Drain the meat on paper towels
  • When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.
  • Put the filling into the food processor bowl and pulse several times until the mixture is fine.
  • Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.
  • Using the metal blade pulse the flour and salt together.
  • Lightly stir the eggs and olive oil in a measuring cup.
  • With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it.
  • Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.
  • After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.
  • Sift flour and salt into a mixing bowl.
  • Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.
  • Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.
  • Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.
  • Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.
  • Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.
  • Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.

Nutrition Facts : Calories 327 kcal, Carbohydrate 21 g, Protein 18 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 117 mg, Sodium 632 mg, ServingSize 1 serving

PEPPERONI CHEESE RAVIOLI



Pepperoni Cheese Ravioli image

"This nicely spiced pasta toss is a wonderful last-minute main dish," writes Lisa Mouton of Orlando, Florida. "If you make a salad while the frozen ravioli cooks, you can have dinner ready in a half hour."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

1 package (25 ounces) frozen cheese ravioli
1/2 pound fresh mushrooms, sliced
1 package (3-1/2 ounces) sliced pepperoni, diced
1 small onion, cut into wedges
1 tablespoon butter
1 can (8 ounces) tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 cup sour cream

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large saucepan, saute mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.

Nutrition Facts : Calories 412 calories, Fat 21g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 802mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

ITALIAN RAVIOLI PEPPERONI BAKE



Italian Ravioli Pepperoni Bake image

Made using canned ravioli, do you believe it?

Provided by Didi Dalaba

Time 45m

Number Of Ingredients 9

3 can(s) chef boyardee italian pepperoni ravioli
1/2 tsp granulated garlic powder
1/2 tsp onion powder
1/2 tsp italian seasoning
14 oz can - diced tomatoes and peppers and onions, drained
1/2 c sliced pepperoni (reserve 9 slices or so for topping)
3/4 c shredded provolone cheese (divided)
3/4 c grated parmesan (divided)
1-1-1/4 c mozzarella cheese shredded

Steps:

  • 1. Preheat Oven to 350F Spray with Pam or other baking spray a 8 X 10 rectangular baking dish or similar casserole dish. Set aside. Meanwhile, open the can of tomatoes and drain. Layer the first 1-1/2 cans of Chef Boyardee Italian Pepperoni Ravioli evenly in the casserole dish. Pour over the now drained tomatoes. Add the dried seasonings. Place the peppeponi slices evenly over the mixture, overlapping if needed to ensure all areas of the bottom mixture are covered. Sprinkle 1/4 C of the Provolone cheese and 1/4 C of the Parmesan cheese on top of the pepperoni.
  • 2. Layer the rest of the 1-1/2 cans of ravioli over the cheese mixture. Sprinkle the remaining cheeses over top and add the reserved pepperoni. Bake for 30 minutes or till lightly golden and heated thru and the cheeses have melted nicely!! Let rest for approximately 10 minutes before slicing and serving. Enjoy

THREE CHEESE RAVIOLI BAKE



Three Cheese Ravioli Bake image

A hit with the kids. Fast and easy and really yummy

Provided by barbara lentz

Categories     Casseroles

Time 45m

Number Of Ingredients 11

9 oz bag premade ravioli
1 c mini pepperoni
1 c shredded mozarella cheese
1/2 c shredded swiss cheese
1 medium onion chopped
3 clove garlic minced
1 c fresh mushrooms chopped
2 Tbsp olive oil
1 jar(s) spaghetti sauce
1/2 c zesty italian dressing
1 c parmesan cheese divided

Steps:

  • 1. Place oil in sauce pan and saute the onions, garlic, and mushrooms until tender. Mix in pepperoni and stir in spaghetti sauce and Italian dressing.
  • 2. Add the ravioli, swiss cheese, and half the parmesan cheese.
  • 3. Place the mixture into greased pan. Top with mozzarella cheese.
  • 4. Bake at 350 degrees for 30 to 35 minutes. Serve with remaining parmesan cheese.

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