Ravioli Bake
Ravioli Bake is an easy, cheesy ravioli baked in the most delicious, quick and creamy roasted red pepper sauce!
Servings:6 servings
Ingredients
- 18 ounces ravioli , (I used spinach & cheese stuffed ravioli)
- 1 12-ounce jar roasted red peppers, drained and roughly chopped
- 1 30-ounce can tomato sauce
- 2 tablespoons minced garlic
- 4 ounces cream cheese
- 1-2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 cup shredded parmesan cheese
- fresh basil , (optional)
Instructions
- Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
- In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
- Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.
Notes
- Want to make this a complete meal? Serve this ravioli bake with garlic bread and a side salad for a complete meal!
- Any extra ravioli bake you have leftover will keep in the fridge for up to 5-6 days. Reheat in the microwave with a little extra fresh cheese to melt on top.
- To add meat to this dish, consider adding cooked ground chicken, turkey or beef (cooked with a little extra Italian seasoning), cooked pork or chicken sausage (Italian is best), or even some cooked, shredded rotisserie chicken would be good.
Nutrition
Calories: 426 kcal, Carbohydrates: 38 g, Protein: 20 g, Fat: 21 g, Saturated Fat: 10 g, Cholesterol: 81 mg, Sodium: 1232 mg, Potassium: 71 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 415 IU, Vitamin C: 1 mg, Calcium: 240 mg, Iron: 9 mg