Prep Time: 10 min.
Total Time: 55 min.
Servings: 8 servings
Combine layers of frozen ravioli for our Baked Ravioli for Weeknights. This tasty baked ravioli dish is easy to assemble on even the busiest of weeknights!
What You Need
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb. each) frozen cheese ravioli, uncooked
1 pkg. (8 oz.) KRAFT Shredded Italian Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese
Heat oven to 400ºF.
Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13×9-inch baking dish sprayed with cooking spray.
Layer half each of the ravioli and shredded cheese over pasta sauce mixture in baking dish. Top with remaining ravioli and reserved pasta sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan. Serve.
Note: I leave off the tomatoes–allergy, but add an 8 oz can of tomato sauce for the extra liquid. Plus, both Brody and Lawyer Guy (and me!) are carnivores so I often use meat ravioli instead of cheese though the cheese is really yummy!
CLICK HERE to get all the details from Kraft. I mentioned Brody because this is his recipe. Yes, the guy is a bachelor and lives on a boat but there are a lot of time spent out at sea with no restaurants nearby. He likes hearty food that makes enough to satisfy his appetites. Good thing he has Zeta to…help with that. If you want to read their story, it’s live now at Amazon. You can read it free if you have a Kindle Unlimited subscription, or buy it to keep for $2.99. Best yet, do both. just click on the book cover. 😉 So, hard question today… Meat or cheese?