Baked Ravioli
Description
This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 
This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t.
Ingredients
- 1 bag (25 Oz. Bag) Frozen Ravioli
- 1 jar (26 Oz. Jar) Marinara Sauce
- 2 cups Shredded Mozzarella Cheese
- Parmesan Cheese, For Sprinkling
- 1 bag (25 Oz. Bag) Frozen Ravioli
- 1 jar (26 Oz. Jar) Marinara Sauce
- 2 cups Shredded Mozzarella Cheese
- Parmesan Cheese, For Sprinkling
Preparation
Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
HOMEMADE PIZZA SAUCE
INGREDIENTS:
- 1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
- 2 tablespoons olive oil
- 1/4 cup grated onions (or finely diced for chunkier texture)
- 3/4 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
- 3 cloves garlic (grated or minced)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
- 2 tablespoons olive oil
- 1/4 cup grated onions (or finely diced for chunkier texture)
- 3/4 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
- 3 cloves garlic (grated or minced)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
DIRECTIONS:
- If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
- In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
- Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 15 minutes.
- Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
NOTES:
- This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel. Continue from step #1 in recipe.
- 8 cups all-purpose flour
- 6 Tablespoons sugar
- 6 3/4 teaspoons fast rising yeast
- 1 1/2 teaspoons salt
- 3 cups very warm water (120 to 130 degrees F)
- 6 Tablespoons vegetable oil
- 3 (10.34 ounce) cans tomato puree
- 3/4 cups water
- 3 teaspoons sugar
- 3 teaspoons olive oil
- 3/4 teaspoon lemon juice
- 3/4 teaspoon salt
- 3/4 teaspoon oregano
- 3/8 teaspoon basil
- 3/8 teaspoon thyme
- 3/8 teaspoon garlic powder
Pizza Sauce:
INSTRUCTIONS
- Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, undissolved yeast, and salt. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl. On a lightly floured surface, knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rest in a warm place for 15 minutes. Press out dough onto 3 pizza pans. Poke the dough randomly with a fork. Let rise again in a warm place for 10-15 minutes. Brush crusts lightly with oil and bake them for 5 minutes. Remove from oven and top as desired. Bake for 4-5 more minutes or until the crust is golden brown.
- Combine all ingredients in a large sauce pan over medium heat. Bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.
Pizza Sauce:
