Baked ravioli is so easy to make I’m not even sure if the instructions for assembling it qualify as a recipe. But the end results are so delicious, I had to share.
I made this dish last week when my husband was working late and I had to make dinner for toddler who hasn’t slept well in weeks. (Molars. Still. I hate molars!) The only way to cope was to make the simplest, tastiest meal I could think of – and baked ravioli seemed like a good choice.
Baked ravioli is essentially baked ziti, except you use ravioli instead of ziti. I told my son it was “pizza pasta,” because telling him the ingredients were essentially the same as a pizza was the only way I could get him to try it. He tentatively took a tiny bite in the kitchen as I held a fork with one cheese & sauce smothered ravioli on it. Then he said “Good job mama,” before asking for more pizza pastas.
I’m not surprised the munchkin liked it. I mean, who doesn’t like ravioli that’s filled with four kinds of cheeses, covered in yummy pasta sauce and then topped with more cheese? The key was getting him to try it. I can’t tell you how many times I’ve made something I know he’ll like… only to discover the he won’t even take a nibble.
To make baked ravioli all you have to do is buy pre-made ravioli, two jars of your favorite pasta sauce, some mozzarella and parmesan. Cook the ravioli, mix it with the sauce, then layer it in a baking dish with the mozzarella and parmesan. A little decadent? Heck yea. But there’s nothing wrong with some good ol’ fashioned comfort food every now and then. Especially when you have a teething toddler and could fall asleep on your feet. :)
I served the baked ravioli with homemade buttermilk biscuits. Instead of making the usual dozen biscuits I made only six, so each enormous biscuit was super fluffy and pretty much irresistible. The biscuits took this meal to the next level.
If you make baked ravioli, please serve these biscuits on the side.
Baked Ravioli (Pizza Pasta)
Ingredients: Serves 4-5
- 2 lbs store-bought frozen ravioli*
- 1 1/2 to 2 jars (7.9 oz) of your favorite pasta sauce
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
*I used ravioli filled with ricotta, mozzarella, Romano and asiago cheeses from Rising Moon Organics. For this recipe, I’d recommend cheese-filled ravioli.
Preheat your oven to 425 degrees F and bring a large pot of salted water to a slow boil. Cook the ravioli according to package instructions.
Drain the ravioli, then toss with 1 1/2 to 2 jars of pasta sauce (depending on your preferences) in a large bowl.
Spoon half of the pasta mixture into the bottom of a medium-sized baking dish. Sprinkle with half of the mozzarella and Parmesan. Spoon the rest of the pasta into the dish, then finish with the remaining cheeses.
Bake for 25 minutes or until the cheese is bubbly and starts to turn a little golden. Cool 10 minutes before digging in!