Baked Ravioli

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Most Helpful Positive Review

Dec 28, 2005

I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty.

—LYNN39SCAF

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Most Helpful Critical Review

Jan 12, 2004

What a dissapointment! Not "zesty" enough! Tasted like tomatoes and a lot of cheese -- the baked cheese on top was excellent, but still didn't save it! IF I do this again I'll use my own spaghetti sauce (if not I'd at least add a pound of Italian sausage!) I also used fresh four-cheese ravioli instead of frozen.

—Luvs2Cook!

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107 Ratings

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Jan 26, 2010

You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea!

—lsk

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Oct 29, 2003

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.

—Navy_Mommy

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Jul 27, 2006

I had a huge bag of ravioli I wanted to use up-and this was such a nice change of pace. The sauce itself-I used 2 cans diced tomatoes and two huge cans of crushed tomatoes-that's all I had on hand. I sauteed the onion and garlic in 3 tbs olive oil on low heat for 10 minutes and added in fresh basil and parsley from my garden. I then poured in all the sauce and added salt, pepper and a handful of parmesan cheese. After that simmered for 2 hours-I cooked the ravioli and gently mixed in some sauce. I spread sauce on bottom of pan and did ravioli, parmesan cheese, mozz cheese, more ravioli, sauce, parmesan cheese and mozz cheese as my layers. I baked covered for 30 minutes and removed cover for last 10 minutes to get a nice top. My husband thought it was a cool idea to make a ravioli lasagna!

—cookiequeen

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Jun 18, 2003

This is delicious and also works fine with prepared sauce.

—LIZDALY54

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Jan 07, 2004

Excellent recipe! I've made this a few times now, sometimes I use italian tomatoes, sometimes regular. I prefer the petite-cut type. My husband has requested I make this marinara sauce for all future pasta dishes, so I jarred up a big batch. He prefers the sauce with meat in it. My 7-year-old stepdaughter got to help make the sauce after asking me if chopping onions really makes people cry! A very easy recipe that makes the house smell heavenly. I use little or no water but my leftovers are a little dry; next time I'll go ahead and add all the water.

—SARAH FROM IOWA

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Jan 30, 2007

This is a great meal for when you're in a bit of a hurry, and it would be even quicker - and I'm sure nearly as good - to make it with jarred spagetti sauce. The only thing I did differently was to sautee the onions before continuing with the recipe. We enjoyed it. Thanks, Pati!

—Caroline C

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Nutrition

Calories
588 kcal
29%

Carbohydrates
64.6 g
21%

Cholesterol
98 mg
33%

Fat
21 g
32%

Fiber
8 g
32%

Protein
34.7 g
69%

Sodium
1705 mg
68%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Ravioli

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 588
** Calories from Fat: 189

% Daily Value *
** Total Fat 21g 32 %
** Saturated Fat 11.5g 58 %
** Cholesterol 98mg 33 %
** Sodium 1705mg 68 %
** Potassium 763mg 21 %
** Total Carbohydrates 64.6g 21 %
** Dietary Fiber 8g 32 %
** Protein 34.7g 69 %
** Sugars 13g
** Vitamin A 52 %
** Vitamin C 37 %
** Calcium 94 %
** Iron 86 %
** Thiamin 8 %
** Niacin 54 %
** Vitamin B6 13 %
** Magnesium 16 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.