Cheesy Ravioli Casserole Food

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 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.

EASY CHEESY RAVIOLI CASSEROLE

Steps:

• Spray the slow cooker with nonstick cooking spray.
• In a large skillet or Dutch oven, heat the oil over med-high heat.
• Add in the onion; stir/saute a few minutes until softened.
• Add in the garlic; cook 1 minute (don't allow to burn).
• Add in the pasta sauce, wine, and tomato sauce.
• Bring to a boil; lower heat to a simmer and cook, stirring occasionally, 3-5 minutes.
• Taste the sauce; if desired, add the basil.
• Pour 2 cups of the sauce into the slow cooker.
• Add 1 package of the frozen ravioli; then sprinkle with half the mozzarella cheese and 2 tablespoons parmesan cheese.
• add 2 more cups of sauce, the remaining package of ravioli, the remaining mozzarella and 2 tablespoons parmesan.
• Coiver with the remaining tomato sauce.
• Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 5-6 hours.
• The casserole is done when a ravioli from the center of the casserole is hot throughout.
• Sprinkle with the remaining 1/4 cup parmesan and let cook 10 minutes more.

30-MINUTE CHEESY BAKED RAVIOLI

Steps:

• Preheat oven to 350 degrees.
• Place 1/2 of the ravioli in a greased 8x8 glass dish.
• Pour half of the sauce on and stir until mixed well.
• Make sure ravioli are spread evenly over dish.
• Place pepperoni slices in a single layer over ravioli and sauce.
• Sprinkle parmesan cheese evenly over entire dish.
• Place remaining ravioli in single layer on top of cheese.
• Spoon remaining sauce over ravioli, making sure ravioli are well-coated.
• Place remaining pepperoni in a single layer on top of ravioli and sauce.
• Sprinkle mozarella over top*.
• Cover dish and bake for 30 minutes.
• *If covering with foil, you can keep the cheese from sticking to it by baking dish for 25 minutes before adding mozarella and then baking for 5 minutes or until cheese is melted.

CROCK POT CHEESY RAVIOLI CASSEROLE

Steps:

• Spray crock pot with Pam.
• In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally.
• Stir in pasta sauce, tomato sauce and Italian seasoning.
• Place 1 cup of sauce in crock pot.
• Add 1 package of the ravioli, top with 1 cup of the cheese.
• Top with remaining package of ravioli and 1 cup cheese.
• Pour remaining sauce over the top.
• Cover and cook on low for 5-6 hours.
• Sprinkle with parsley before serving.
• Makes 10 (1 1/2 cup) servings.
• *UPDATE*.
• For OAMC this recipe is good frozen. I put them into sealable freezer bags and reheated in bag and all in boiling water.

CROCK POT CHEESY RAVIOLI CASSEROLE RECIPE

Steps:

• Spray slow cooker with Pam.
• In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally.
• Stir in pasta sauce, tomato sauce and Italian seasoning.
• Place 1 cup of sauce in crock pot.
• Add 1 package of the ravioli, top with 1 cup of the cheese.
• Top with remaining package of ravioli and 1 cup cheese.
• Pour remaining sauce over the top.
• Cover and cook on low for 5-6 hours.

CHEESY RAVIOLI CASSEROLE

Steps:

• Heat oil in 4-quart Dutch oven or 12-inch skillet over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
• Spray 5- to 6-quart slow cooker with cooking spray. Place 1 cup of the sauce mixture in 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 and cook on low heat setting 5 hours 30 minutes to 6 hours 30 minutes. Sprinkle with parsley before serving. Ravioli will hold on low heat setting up to 30 minutes.