No Boil Ravioli Bake Food

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NO-BOIL RAVIOLI LASAGNA



No-Boil Ravioli Lasagna image

No-Boil Ravioli Lasagna recipe - frozen ravioli, spaghetti sauce, sausage/hamburger, ricotta, mozzarella - layer everything in a pan and bake. No need to precook the ravioli. Super quick casserole! Ready in 30 minutes. Make a great freezer meal! Assemble and freeze for later. Serve with a salad and crusty garlic bread for a quick weeknight meal.

Provided by Author: Stephanie - Plain Chicken.com

Categories     Entree

Time 40m

Yield Yield: serves 6

Number Of Ingredients 7

1 (25-oz) bag frozen ravioli
1 (26-oz) jar spaghetti sauce
2 cups shredded mozzarella
1 lb Italain sausage
1 (15-oz) container ricotta
1 egg
1 Tbsp dried parsley

Steps:

  • Preheat oven to 350ºF.
  • In a skillet, cook sausage until no longer pink. Drain fat and set aside.
  • Mix together ricotta, egg and parsley. Set aside.
  • Lightly spray a 9×13-inch pan with cooking spray. Spread ⅓ of the spaghetti sauce in the bottom of the pan. Layer half of the ravioli on top of the sauce. Spread ricotta mixture on top of ravioli. Top with cooked sausage and ½ of the mozzarella cheese. Layer the remaining ravioli.
  • Spread remaining sauce on top of ravioli and top with remaining mozzarella cheese.
  • Bake uncovered for 30 minutes.

EASY NO BOIL PASTA BAKE



Easy No Boil Pasta Bake image

Campbell's used to make a jarred pasta bake sauce that I loved when my kids were little and time was short! When it was discontinued I discovered that the same recipe could be used with any jarred pasta sauce. My oldest son, who is away at college, asked me for some easy recipes that he can make with minimal mess and time and this recipe popped into my head... I thought I'd post it since I couldn't find any others like it on Zaar.

Provided by Hollyism

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (16 ounce) box pasta (Rigatoni, Penne, Rotini or Ziti)
1 (24 ounce) jar tomato sauce
1 full jar water (24 ounces)
2 cups mozzarella cheese, shredded

Steps:

  • PREHEAT oven to 425 degrees.
  • COMBINE uncooked pasta, 1 jar of Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
  • BAKE 30 minutes. Uncover and stir well.
  • TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
  • Optional: You can add garlic powder and/or italian seasoning along with the pasta/sauce/water mixture and sprinkle grated parmesan on top of the mozzarella for great flavor and easier browning.
  • Optional: You can add small frozen meatballs or browned ground beef (if you don't mind dirtying a pan) along with the pasta/sauce/water mixture for some added protein.

EASY RAVIOLI BAKE



Easy Ravioli Bake image

If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 4

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
  • Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  • Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g

BAKED RAVIOLI



Baked Ravioli image

Make and share this Baked Ravioli recipe from Food.com.

Provided by KissKiss

Categories     European

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (28 ounce) bag frozen cheese ravioli (large and round work best)
1 (28 ounce) jar marinara sauce (Prego Chunky Garden Tomato with Black Olive and Garlic preferred)
1 cup parmesan cheese, freshly grated
2 cups shredded mozzarella cheese
10 ounces frozen spinach, thawed and squeezed of liquid (fresh spinach can also be used and is easier than thawing)
black pepper, to taste

Steps:

  • Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
  • Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
  • Place another layer of ravioli. Pour the rest of sauce over the ravioli.
  • Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
  • Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.

Nutrition Facts : Calories 329.4, Fat 17.4, SaturatedFat 8.9, Cholesterol 47.2, Sodium 1142.1, Carbohydrate 24.3, Fiber 5.4, Sugar 14.1, Protein 19.2

EASY RAVIOLI BAKE



Easy Ravioli Bake image

Make and share this Easy Ravioli Bake recipe from Food.com.

Provided by kzbhansen

Categories     One Dish Meal

Time 1h20m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 4

1 (26 -28 ounce) pasta sauce
2 cups mozzarella cheese, shredded
1 (25 -27 ounce) frozen cheese ravioli
2 tablespoons parmesan cheese

Steps:

  • Heat oven to 350°.
  • Spray bottom and sides of a 9x13-inch pan with Pam.
  • Spread 3/4 cups pasta sauce in the baking dish.
  • Arrange 1/2 the frozen ravioli in a single layer over the sauce; top with 1/2 the remaining pasta sauce and 1 cup mozzarella cheese.
  • Repeat these layers starting with the ravioli.
  • Sprinkle with parmesan.
  • Cover with foil and bake 40 minutes.
  • Remove the foil and bake uncovered 15-20 minutes more until bubbly and hot in the center.
  • Let stand 10 minutes before cutting.

Nutrition Facts : Calories 180.2, Fat 9.4, SaturatedFat 4.6, Cholesterol 25.3, Sodium 622.7, Carbohydrate 15, Fiber 2.7, Sugar 9.5, Protein 8.6

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