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Cheesy Baked Ravioli with Creamy Tomato Sauce

Cheesy Baked Ravioli with Creamy Tomato Sauce - Tasty
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A simple recipe for baked ravioli layered with cheese and covered in a rich, creamy tomato sauce, perfect for a satisfying family dinner.

Ingredients

Scale
  • 1 (25 ounce) package frozen cheese ravioli
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the creamy tomato sauce: Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, heavy cream, chicken broth, 1/2 cup Parmesan cheese, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
  4. In a medium bowl, mix the ricotta cheese, egg, and parsley until combined. This is your cheese layer.
  5. Assemble the casserole: Spread about 1 cup of the creamy tomato sauce evenly over the bottom of the prepared baking dish.
  6. Arrange half of the frozen ravioli in a single layer over the sauce.
  7. Dollop the ricotta mixture evenly over the ravioli layer. Sprinkle with 1 cup of the mozzarella cheese.
  8. Top with the remaining ravioli. Pour the rest of the creamy tomato sauce over the top layer of ravioli.
  9. Sprinkle the remaining 1 cup of mozzarella cheese and a little extra Parmesan cheese over the top.
  10. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  11. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned. Let the dish rest for 5 minutes before serving.

Notes

  • To keep the ravioli moist, ensure the sauce fully covers all the pasta during assembly.
  • You can substitute frozen meat ravioli for cheese ravioli if desired.
  • For a richer sauce, substitute milk for the chicken broth.
  • If you do not have fresh parsley, use 1 teaspoon of dried parsley in the ricotta mixture.

Nutrition

Find it online: https://tastytribune.com/cheesy-baked-ravioli-with-creamy-tomato-sauce/