Baked Ravioli
Tasty Martha Stewart inspiration that uses the convenience of packaged ravioli with a homemade marinara sauce. The ravioli is covered in parmesan and mozzarella cheeses for a burst in flavor and gooey texture. This entree is kid-friendly and terrific for Meatless Mondays.
Equipment
- 1 large sauce pan
- 1 wooden spoon
- 1 potato masher
- 1 large stock pot
- 1 colander to drain pasta
- 1 9x13" glass baking dish
- measuring cups
- measuring spoons
Ingredients
- 2 tbsp. olive oil
- 1 medium onion chopped
- 1 tbsp. minced garlic from a jar or 2 cloves fresh garlic, minced
- 1/2 - 3/4 tsp. sea salt or kosher salt
- 1/2 tsp. ground pepper
- 1 1/2 tsp. dried thyme or oregano
- 28 oz. can whole tomatoes
- 28 oz. can crushed tomatoes
- 2 25-oz. store-bought frozen beef ravioli or cheese ravioli
- 1 1/2-2 cups mozzarella cheese shredded
- 1 1/2 cups parmesan cheese grated
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. fennel seeds
- 2 tbsp. dried parsley
- 1 1/2 tsp. Italian seasoning
- 3 bay leaves
Instructions
- Preheat oven to 425°.
- 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 tomatoes, thyme, oregano, basil, fennel seeds, Italian seasoning, parsley and bay leaves.
- Bring to a boil, reduce heat, and simmer.
- Mash up tomatoes with a potato masher until sauce is thickened , about 20 to 25 minutes. (Remove bay leaves).
- 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). (This will be about 3 minutes).
- Drain pasta; return to pot.
- Toss sauce with pasta.
- Pour pasta into a 9-by-13-inch baking dish that has been sprayed with cooking spray.
- Sprinkle with cheeses.
- Bake until golden, 20 to 25 minutes.
- Cool slightly before serving.
Notes
NOTE: While the additional seasonings of oregano, basil, Italian seasoning, fennel seed, parsley, and 2 bay leaves are not included in the original recipe, they are needed to increase the flavor of this dish. Otherwise, the recipe is too bland. Remove bay leaves before serving.
NOTE: While you can omit the fennel seeds if you don't have them, they highly increase the flavor of the marinara sauce. They are worth purchasing for future Italian dishes with marinara sauce.
Recipe inspired from Martha Stewart.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 337kcalCarbohydrates: 29gProtein: 19gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 44mgSodium: 1406mgPotassium: 973mgFiber: 8gSugar: 11gVitamin A: 1047IUVitamin C: 34mgCalcium: 621mgIron: 8mg
Tried this recipe?Let us know how it was!