Recipe by alicia716
"Ridiculously easy but will impress your taste buds! This dish turns ordinary frozen ravioli into a culinary delight!"
Watch video tips and tricks
1 (14.5 ounce) can
fresh spinach leaves
shredded mozzarella cheese
shredded Cheddar cheese
shredded Parmesan cheese
Well, I made as is with the exception of the spinach (forgot to get it). I hesitated with the salt, seemed like a lot, but decided to just go for it....WRONG. It was actually pretty good and easy to make, but WAYYYY TOO MUCH SALT. Smelled great while cooking, very easy to make, but did I mention that there was too much salt?
Just too darn salty! I as hopeful, since I had all the ingredients on hand and wanted to finish off what was left of a large bag of cheese ravioli. I even reduced the salt by 1/4 tsp. But obviously that wasn't reduced nearly enough. Otherwise, the recipe is just OK. The sauce is very thin. It smelled great while cooking, but was disappointing in the end.
Love this recipe. If you have picky eaters with vegetables, try processing them in a blender or food processor. This makes a thicker sauce and hides the vegies. My picky grandaughter loves this and she "Hates tomatoes and spinach". Since I don't cook with salt, I used 1 tsp garlic powder, onion powder and a small pinch of cumin and Italian seasoning and put in the food processor with the tomatoes and spinach. If you don't cook the ravioli you can put in frozen and just add 1/4 to 1/2 cup water to the sauce. Comes out of the oven really yummy
perfect and delicious quick meal, even for picky eaters!
This was a big hit. I used ground chicken and got a bag of tex mex instead of getting both mozzarella and cheddar. I think I just added all of my ingredients (all of the chicken, all of the ravioli and all of the cheese... just eyeball it. you can't really mess it up). I made this for four people and ended up with enough for seconds and leftovers.
Made this last night and thought it was delish! I had read previous reviews so I didn't add salt and substituted italian sausage for ground beef. Hubby loved it-will make again!
This was a quick and easy weeknight dinner. It's not something I would serve to company, but it's definitely good comfort food when you're short on time and ingredients.
I thought this was very good. I did have to make some modifications because I was so excited to try it, but am really trying to clean out the freezer/pantry. So I used Italian sausage and butternut squash ravioli. Good combo, I omitted the salt because the sausage has enough I think. I like the lightness of the sauce, but I might puree it next time as I didn't like the tomato chunks (personal preference I know!).
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mouthwatering Baked Ravioli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make surprisingly simple squash ravioli.
Prepare a healthy and delicious meal in just a handful of minutes.
See how to make Colleen's five-star baked ziti.