Cheesy Ravioli Bake Food

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch skillet, cook 1 1/2 lb ground beef over medium-high heat, stirring frequently, until brown; drain. Stir in 2 jars (25.5 oz each) Muir Glen™ organic classic marinara pasta sauce.
• Spread 1 cup sauce mixture in baking dish. Have ready 2 bags (18 oz each) frozen cheese ravioli and 2 cups shredded mozzarella cheese (8 oz). Place 1 layer frozen ravioli evenly over sauce in baking dish. Top with one-third of the remaining sauce and one-third of the cheese. Repeat for a total of 3 layers.
• Cover with foil. Bake 40 minutes. Remove foil; bake about 5 minutes until cheese is melted. Serve garnished with 2 tablespoons chopped fresh basil leaves.

CHEESY BAKED RAVIOLI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine pasta sauce and soup; mix well.
• Add frozen ravioli, and bell pepper and onion stir-fry; stir to coat. Cover with foil.
• Bake 1 hour. Uncover baking dish; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.

CHEESY RAVIOLI LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper.
• In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper.
• Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad.

CHEESY RAVIOLI BAKE

Steps:

• Preheat oven to 350°. In a medium skillet over medium heat, cook bacon pieces until crispy, 8 minutes. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden and combined, 1 minute more.
• Add milk and whisk until combined, then add Parmesan and season with salt and pepper. Bring to a simmer and let thicken, 2 minutes, then add spinach until wilted, 30 seconds. Set aside.
• In a baking dish, spread a thin layer of sauce. Top with a layer of ravioli, then top with a layer of mozzarella and another layer of sauce. Continue until you run out of ravioli.
• Bake until cheese is bubbly and dish is warmed through, 28 to 30 minutes. (Broil the last couple minutes for the cheese to brown.)
• Garnish with basil and serve.

SLOW-COOKER CHEESY RAVIOLI CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
• Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
• Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.

CHEESY RAVIOLI BAKE

Steps:

• Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the ravioli for 1 minute, then drain and rinse the pasta; reserve. In a large bowl combine the marinara, 3 cups of the mozzarella, ricotta, Parmigiano Reggiano, basil, oregano, salt, and pepper. Add the drained pasta and grease a 9 x 13-inch casserole dish and pour the mixture into the dish. Top with the remaining ½ cup mozzarella and bake until bubbly, 40-45 minutes. If desired, turn the oven up to broil and broil the dish for 1 minute to brown the top. Garnish with additional basil.

CHEESY RAVIOLI BAKE

Steps:

• Cook ravioli according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Drain ravioli; toss with sauce mixture. Transfer to a greased 13x9-in. baking dish. Top with 1 cup mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. , Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

CHEESY RAVIOLI BAKE

Steps:

• Begin the recipe by preheating the oven to 350°F.
• Using an 8x8-inch square baking dish, evenly spread half of the Little Italy in the Bronx pasta sauce in the bottom of the dish.
• Top the sauce with half of the frozen Celentano Four Cheese Ravioli. Spread evenly and top with an even layer of 1 cup of mozzarella cheese.
• Repeat the layers a second time with the remaining pasta sauce, four cheese ravioli, and 1 cup of shredded mozzarella cheese. Cover with aluminum foil and place in the over to bake for 40 minutes.
• Carefully remove the aluminum foil from the dish and cook an additional 15 to 20 minutes, until the cheese is bubbly and has completely melted. Serve with garlic bread. Enjoy!
• Store any leftovers in an airtight container in the refrigerator up to 3 days.

CHEESY RAVIOLI LASAGNA

Steps:

• Heat oven to 375 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
• In a large skillet, heat oil over medium-high heat. Add onion and garlic to the skillet and cook until tender, about 2 minutes.
• Add turkey, along with all of the seasonings, and cook until meat is cooked through and no longer pink.
• In a large bowl, stir together pasta sauce and water. Spread about 1 1/2 cups of sauce over the bottom of the prepared baking dish.
• Spread one package of ravioli in an even layer over the sauce. Top with half of the turkey mixture, half of the remaining pasta sauce, half of the mozzarella, all of the Parmesan cheese and half of the basil. Repeat using the remaining ravioli, turkey, sauce and mozzarella cheese. Reserve the remaining basil.
• Cover and bake for 35-40 minutes. Uncover and bake about 15 minutes more, or until the cheese is melted and golden and the sauce is bubbly. Remove from oven and garnish with the remaining basil before serving.

CHEESY RAVIOLI LASAGNA

Steps:

• Preheat oven to 400F and spray a 9x13-inch casserole dish, 6-quart baking dish, or similar with cooking spray; set aside.
• Pour one-quarter of the marinara sauce in the bottom of the baking dish and spread evenly.
• Layer ravioli over the marinara sauce, about one-quarter or one-third of the total amount.
• Sprinkle with mozzarella cheese.
• Repeat for 3 or 4 layers.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until golden browned and bubbly.
• Remove from the oven and evenly sprinkle with parmesan cheese and garnish with the chopped basil or parsley*.
• Lasagna will keep airtight for up to 1 week in the fridge or in the freezer for up to 2 months. If freezing, you can either prep and freeze immediately. Or, prep, bake, and freeze. In either option, allow frozen lasagna to thaw and come to room temp before baking it off or gently reheating it if you baked it before freezing it.

CHEESY RAVIOLI BAKE RECIPE

Steps:

• Preheat oven to 350 degrees
• Cook ravioli as directed on package, then drain.
• In a large bowl, mix together garlic powder and butter. Add in ravioli, broccoli and butter and toss until ingredients are pretty evenly distributed.
• Spread the ravioli mixture in the bottom of a greased 9 x 13 inch pan, then sprinkle with Mozzarella cheese.
• Bake for 18-22 minutes, until cheese starts to golden.
• Sprinkle with Parmesan cheese and serve.

CHEESY SPINACH RAVIOLI BAKE

Steps:

• Spread 1 cup pasta sauce in bottom of 9-inch square or 2-quart shallow baking dish. Layer half the ravioli, half the Mozzarella cheese, and of all the spinach in dish. Repeat layers with remaining ravioli, pasta sauce and Mozzarella cheese. Top with Parmesan cheese.
• Cover with aluminum foil. Bake in preheated 350°F oven 30 to 35 minutes or until hot and bubbly.

BAKED RAVIOLI

Steps:

• Preheat the oven to 375 degrees. Coat a 9x13 baking dish with a light coating of cooking spray or oil.
• Place a single layer of ravioli on the bottom of the baking dish.
• Spread 1 cup of the marinara over the noodles and top with 1 cup of the mozzarella cheese.
• Repeat the layer of noodles, marinara and mozzarella again. Sprinkle the top with parmesan.
• Bake in the preheated oven for 20-30 minutes or until the cheese is melted and the casserole is cooked through. If the top is getting dark, you can top with aluminum foil.
• Sprinkle with fresh parsley before serving.