Two Sauce Ravioli Bake Food

RAVIOLI CASSEROLE

Steps:

• Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.

TWO-SAUCE RAVIOLI BAKE

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cook ravioli as directed on package; drain.
• Fold Alfredo sauce into ravioli. Spoon into baking dish. Spread marinara sauce over ravioli. Sprinkle with cheese.
• Bake uncovered about 20 minutes or until thoroughly heated and cheese is melted. Sprinkle with basil.

BAKED RAVIOLI

Steps:

• In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
• In large pot of boiling salted water cook the ravioli until done. Drain.
• In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
• In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.

BAKED RAVIOLI FOR WEEKNIGHTS

Steps:

• Heat oven to 400ºF.
• Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13x9-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.

RAVIOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
• In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
• Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
• Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
• Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.

SPINACH RAVIOLI AND GORGONZOLA BAKE

Steps:

• Preheat the oven to 200 C. Butter the sides and base of a baking dish. For the sauce, melt the butter in a deep saucepan. Add the flour and mix to combine. Cook for just a minute or so before slowly adding the milk. Whisk with a balloon whisk to ensure the sauce is smooth. Simmer for 2-3 minutes. Crumble in the gorgonzola and whisk to combine. Once the cheese is melted, season to taste with a little salt and white pepper. Bring a large pot of well-salted water up to the boil. Add the spinach in one go and press down to submerge. Blanch for just a minute or two. Using a slotted spoon, remove the spinach and place in a colander to drain. Add the ravioli to the water and cook for 2-3 minutes. Once the pasta rises to the surface, remove from the heat and drain. Press any excess water from the spinach and add to the sauce along with the ravioli. Transfer to the baking dish. Scatter over the Parmesan and bake for about 25 minutes until bubbling and golden. Serve immediately with extra Parmesan.

TURKEY SMOKED SAUSAGE AND RAVIOLI BAKE

Steps:

• Preheat oven to 350°F
• In a medium pan, place water on to boil for the ravioli. Pour the milk into a 2 cup measure and have ready for the next step.
• In a 2nd pan, melt butter over medium heat. When it is melted, slowly add the flour and use a whisk to combine. Slowly pour milk into the flour/butter mixture and stir until smooth.
• While milk mixture is heating and thickening, while stirring, add the parmesan cheese, parsley, salt and garlic. Add ground pepper to taste. Continue to stir until smooth and turn off heat when it has become thick.
• In a microwavable bowl, place the cut up pieces of sausage. Microwave on high for 2 minutes to heat. Add these to the white sauce.
• When water has come to a boil, place the frozen ravioli in and cook as package directs until done. Drain and then add to the cream sauce with the sausage, carefully folding them inches Be careful not to have excess water get into the sauce.
• Place pasta, sauce and sausage mixture into a 2 quart casserole dish sprayed with oil.
• Place in the 350°F oven and bake for 30 minutes without a lid. 10 minutes before finished, sprinkle 1/2 cup of mozzarella cheese on top.
• When cheese is melted, remove and serve hot.

EASY CHICKEN ALFREDO RAVIOLI BAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray.
• In a large bowl combine both jars of Alfredo sauce, melted butter, heavy cream, minced garlic and 1/2 cup of parmesan cheese. Stir to combine ingredients. Add the cooked ravioli and stir to coat.
• Pour into the casserole dish and add chopped chicken. Top chicken with remaining 1/4 cup of parmesan cheese and mozzarella cheese.
• Bake for 20-25 minutes or until heated through and the cheese has completely melted. Sprinkle with chopped basil or parsley and serve.

BURRATA BAKED RAVIOLI WITH SPINACH

Steps:

• Preheat the oven to 400 degrees F. Reserve 1 cup of marinara sauce from the jar.
• Heat the oil in a nonstick skillet over medium low heat. Stir in the garlic and cook for 30 seconds. Add in the ground turkey with a big pinch of salt and pepper. Cook until the turkey is browned, breaking it apart into small crumbles. Once the turkey is browned, add in the rest of the marinara from the jar.
• Once the marinara is warm and bubbling, stir in the fresh spinach. Cook for a few minutes until the spinach wilts and then turn off the heat.
• Time to layer! Add ½ cup of the reserved marinara in the bottom of a 9x13 inch baking dish and spread it around. Add a layer of ravioli in a single layer. We're doing 3 layers, so use ⅓ of the bag. Next, add a layer of the ground turkey/spinach mixture. You want to use ⅓ of the mixture. Sprinkle on some of the grated cheese. Repeat this two more times, so you have 3 layers total.
• Once you finish the final layer, add the remaining marinara on top. Top with any extra grated cheese. Top with the burrata, pulling it apart to spread it out over the entire dish.
• Bake for 25 to 30 minutes, until golden and bubbly and cheesy and melty! Top with parmesan and fresh parsley. Serve!

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.

RAVIOLI BAKED WITH BROCCOLI AND SPINACH

Steps:

• Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
• Steam broccoli for about 5 minutes until bright green and slightly tender.
• As water heats up to a boil, heat a large skillet over medium heat.
• Add olive oil and chopped garlic, and saute for about 1 minute.
• Next, add drained spinach to the pan, along with the steamed broccoli.
• Toss vegetable well with garlic oil to coat evenly.
• Sauté for about 5 minutes.
• Season with salt and pepper, remove from the heat into a bowl, and set aside.
• For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
• Add stock, raise heat and bring mixture to a boil, whisking the entire time.
• Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
• Season sauce with nutmeg (if desired) and salt and pepper.
• For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
• Cook for about 4 or 5 minute, until slightly underdone.
• The ravioli will finish cooking with sauce under the broiler.
• Place a thin layer of the white sauce in an oven proof casserole dish.
• Drain ravioli.
• Layer ½ of the ravioli in the baking dish.
• Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
• Add the rest of the vegetable mixture, then the remaining half of the ravioli.
• Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
• Place casserole dish under the broiler or in oven about 8 or so inches from the element.
• Broil about 5 minutes until cheese melts and is bubbly and starting to brown.

EASY RAVIOLI BAKE

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.

BAKED RAVIOLI

Steps:

• Preheat oven to 400F.
• Pour a little bit of sauce into the bottom of a casserole baking dish*
• Add single layer of frozen cheese ravioli.
• Add sauce to cover cheese ravioli.
• Add another layer of frozen cheese ravioli.
• Cover with sauce.
• Bake for 30 minutes.
• Add cheese and turn broiler on high for 3-4 minutes or until cheese is melted.
• Garnish with Dried Parsley.

CHICKEN ALFREDO RAVIOLI BAKE

Steps:

• If making homemade Alfredo sauce make it while you are cooking the chicken by your preferred method.
• Once the chicken is cooked chop the chicken and set aside.
• Spray a large baking dish with non-stick cooking spray.
• Spread a small amount of alfredo sauce on the bottom of the dish.
• Place a layer of frozen ravioli on top of the alfredo sauce.
• Add a layer of cooked chicken.
• Add a sprinkle of mozzarella cheese.
• Add some alfredo saucce.
• Continue making layers until all of the Alfredo sauce, Chicken and ravioli are used up.
• Sprinkle the remainder of the mozzarella cheese on top.
• Cover the baking dish with foil.
• Bake at 350°F for 30 minutes. Remove the foil and bake for another 5 minutes.