Recipe 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!"
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2 (25 ounce) packages
frozen cheese ravioli
4 (14.5 ounce) cans
diced tomatoes with juice
4 (8 ounce) cans
shredded mozzarella cheese
grated Parmesan cheese
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!
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.
I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty.
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.
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!
This is delicious and also works fine with prepared sauce.
For just us two people, I used an 8 x 8 pan, put jarred sauce in bottom of pan, frozen ravioli on top, fresh mushrooms sliced on top, sprinkled w/italian cheeses, repeated the ravioli and rest of jarred sauce mixed w/1 8-oz can of tomato sauce and then finished it with the shredded cheeses on top. Covered tightly in tin foil and let sit out for 1 hour to give the uncooked frozen ravioli a ""thawing start. Cooked in a preheated 400 degree oven for 35-40 minutes, uncovered, and then turned oven off as it "cooked" another 5-10 minutes - so awesome - served with garlic bread. There were some leftovers for hubby's lunch next day!:) He said it was "even better" after re-heating in microwave at work!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 588
** Calories from Fat: 189
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