Baked Ravioli

FREEZER-FRIENDLY RECIPE ALERT

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FREEZER-FRIENDLY RECIPE ALERT 〰️

Now that summer is right around the bend, I find that THIS is actually the season that I make a lot of freezer-friendly meals for families because people go on vacations, but want to come back to a home-cooked meal.

I love freezer-friendly meals. They saved me when I was in the postpartum phase of life. I am always taking sauces I made months past out of the freezer and they taste just as good as they did on day one.

This recipe is no different. It holds up really well in the freezer because the raviolis are BAKED. You can even use frozen ravioli to start this dish, so the freezer is your friend here, if you so choose to save it for a later date.

However, this dish is also perfect to eat FRESH out of the oven. If you opt to buy your favorite tomato sauce instead of making one from scratch, this dish is even quicker to make. I recommend Raos if you are buying sauce. We have a great local place by here called Villarina and I often buy their frozen ravioli for this dish. YUM!

I use cheese ravioli, but you can use a cheese + veg ravioli for this dish too!

Baked Ravioli in a Tomato Sauce

Ingredients

  • 1 24-ounce package Cheese Stuffed Ravioli, frozen

  • 2 cups marinara sauce

  • 3/4 cup grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked black pepper

  • 1 cup fresh mozzarella cheese, torn into small pieces

  • 1/4 cup fresh basil leaves, chiffonade

Instructions 

  1. Preheat an oven to 350 degrees F.

  2. Lightly spray an 8×8 baking dish with nonstick spray.

  3. In a large pot of boiling water, cook the frozen ravioli just until tender, about 4-5 minutes. Drain the pasta and set aside.

  4. In a medium bowl, combine the marinara sauce and parmesan cheese. Add in the Italian seasoning, salt and pepper and stir to combine. Add in the cooked pasta and toss everything together to coat.

  5. Transfer the ravioli into the prepared baking dish. Scrape any remaining marinara sauce on top of the pasta and add the torn mozzarella cheese on top. Transfer the baking dish into the oven and bake for 25-30 minutes until the cheese is golden and bubbling.

  6. Remove from the oven and let rest for 5 minutes before serving. Garnish with the basil and extra cheese if desired.

Lunches, Lunch, Recipes, Pregnancy & Baby, DinnerMichele Wolfson BroderBaked Ravioli in a Tomato Sauce, freezer friendly meals, vegetarian pasta recipe, vegetarian freezer friendly meals, michele wolfson, michele broder, michele wolfson brdoer