Baked Ravioli
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Everyday Food, September 2003
- Prep Time 25 minutes
- Total Time 50 minutes
- Yield Serves 4 to 6
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons dried thyme, or oregano
- 1 can (28 ounces) whole tomatoes
- 1 can (28 ounces) crushed tomatoes
- 2 pounds store-bought frozen ravioli
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Directions
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Preheat oven to 425 degrees. 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 thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
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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). Drain pasta; return to pot.
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Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
Anytime I find a recipe that is loved by adults and children alike, I give it a thumbs up. I served it on a bed of spinach, next time, I'll try using spinach and cheese ravioli. I did have too much sauce, however, put that in a container for next pasta night.
If I used fresh ravioli, not frozen, could I just skip the boiling step?
Ehh...it was okay....nothing crazy...probably won't make it again...
This was delicious! I used spinach ravioli. While making the sauce, I added a bit of sugar to balance the acidity of the tomatoes.
Easy to make and delicious
If you have leftover ravioli and sauce, whether you baked it or served it the "normal" way, try stirring the leftovers (including the sauce) into a can or two of Beef Consomm?
To the person who asked if you can freeze it....I think why not? We freeze lasagna all the time and this is basically the same. Sounds yummy and I am going to try it.
I made this last night substituting garlic
Have made this multiple times and it's become one of my standbys that can always be at the ready.
FYI - you can get nutritional info on ANY recipe for free by copying the ingredients list into this webpage - caloriecount.about.com/cc/recipe_analysis.php
Nutritional information would be greatly appreciated.
Yes, I love this website and make many of the dishes but I would like nutritional information too! That is the only thing missing from the site but a VERY important item. Wondering if they are hearing us????
My husband and I LOVED this recipe. It's really god option for those nights when you want a home-cooked meal, but you're not wanted to make anything really involved. I'm not the biggest fan of tomato sauce, but this recipe tasted wonderful. I also added some bread crumbs to the top before I baked it, which gave a nice flavor and texture. This is definitley something I would make again!
I WOULD LIKE NUTRITIONAL INFORMATION AS WELL ON YOUR RECIPIES
Made this tonight. It turned out amazing! Another MS recipe tried and turn out great. I am always so happy when I make a successful meal.
Made this tonight. It turned out amazing! Another MS recipe tried and turn out great. I am always so happy when I make a successful meal.
Cook the ravioli first..decide to use oil in the sauce or not..you can add olive oil as a serving..I might try a more shallow pan than shown--Mozzarella and Parmesan Cheese/or even use a Provolone(slices)/works much better with Ziti than Spagetti..I do the spagetti version on the stove top--adding the Mozzarella last.
Do you think you could freeze this??
I make baked ravioli with frozen raviolis. I do not even cook them. I just put some sauce in the bottom of the pan then add ravioli, mozzarella cheese and more sauce on top. Bake at 350 until bubbly. Very easy.
Would very much like nutritional information for recipes
i love baked ravioli!!
jeannerice...just swap the ravioli with spaghetti or another shaped pasta... It's all good...
fresh tomatoes make a different kind of sauce and you'll need a ton! stick with canned for this recipe.
this is really good and makes a lot. we all loved it ~ i will be making this again!
Delicious and very easy!! I will definitely be making this again!
Can you use fresh tomatoes for this dish?
Can you use fresh tomatoes?
Another family favorite. This is a really easy weeknight recipe that would work for a party just as easily.
This dish is perfect to prepare when you know you've had a long day. It is so easy to make and it is happy to sit in the fridge overnight. There is nothing better than coming home, popping it into the oven, and 20 minutes later you have a soothing, comforting dish.
This is easy and excellent for a busy day