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Baked Ravioli

SUBMITTED BY: Pati

"An old family recipe with some updating. Quick preparation is a plus for this recipe! Try using two, ten, or 40 cloves of garlic!"
SERVINGS & SCALING
Original recipe yield: 8 to 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 (25 ounce) packages frozen cheese ravioli
  • 4 (14.5 ounce) cans diced tomatoes with juice
  • 4 (8 ounce) cans tomato sauce
  • 1 onion, chopped
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 cup water
  • 16 ounces shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced

DIRECTIONS

  1. 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.
  2. In large pot of boiling salted water cook the ravioli until done. Drain.
  3. In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
  4. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2003 by LIZDALY54
This is delicious and also works fine with prepared sauce.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by LYNN39SCAF
I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2003 by Navy_Mommy
My family liked this, although other reviews are right, it tastes a lot like lasagna. I used a 9 oz package of fresh ravioli and made 1/4 of the sauce. This was perfect for the three of us and even had enough left over for my daughter and I to have for lunch today. I would like to try this with meat ravioli next time. I think it would make an interesting combination. Also, if anyone is wondering I don't see why you can't use jarred sauce to save time. I made the sauce as directed. It was good, but nothing spectacular.

6 users found this review helpful


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Ragu
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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 600

  • Total Fat: 21.4g
  • Cholesterol: 95mg
  • Sodium: 1744mg
  • Total Carbs: 66.4g
  •     Dietary Fiber: 8g
  • Protein: 35.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

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