Baked Ravioli

I have to say, Pinterest is a great website.  It has so many ideas for so many different things, and as you can imagine, this recipe is courtesy of Pinterest pin.  The original recipe can be found at http://tastykitchen.com/recipes/main-courses/baked-ravioli-2/.  This is a really simple dish that can be on the table in about an hour from start to finish.  It also doesn’t require a lot of special ingredients; in fact, you probably have most of them on hand.  Just serve it up with a salad, green beans, carrots, or whatever vegetable you like with Italian-inspired dishes.  And, just so you know, this recipe is Nic-approved, so I’m sure you’re kids will like it, too.

Oh, and the recipe that I have below is how I made this dish.  I substituted a couple of the ingredients for what I had on hand, but it’s still very similar to the original recipe.

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Ingredients:

  • 1 tbsp. cooking oil
  • 1 1/2 tbsp. minced garlic
  • 1 1/2 tsp. Italian seasoning
  • 1 (14.5 oz.) can Italian-style stewed tomatoes
  • 1 (14.5 oz. ) can petit diced tomatoes
  • salt to taste
  • pepper to taste
  • 1 (1.9 lb) bag frozen ravioli
  • Parmasean cheese
  • 1 cup shredded mozzarella cheese

Directions:

  1. Heat oil in a large sauce pan over medium heat.
  2. Add minced garlic, salt, and pepper.  Saute for about 1 minute.
  3. Add Italian seasoning and tomatoes.
  4. Bring sauce to a boil and reduce heat to a simmer.
  5. If you can, break up tomato chunks with a spoon.  Otherwise, using a slotted spoon, scoop out the tomato chunks and blend until mostly purréd (till chunks are gone).  There will be a few small chunks left, but don’t leave any big ones.  (I used a blender, but you can use a food processor or whatever.)
  6. Return purré to sauce.  Simmer for about 15 minutes.
  7. Meanwhile, cook ravioli in a large pot of boiling water until they float to the top.  (The pasta does not have to be completely cooked because it will continue to cook in the oven.)  You can follow the package directions for al dente pasta.
  8. Drain water from pasta.
  9. Toss pasta and sauce together.
  10. Pour into a 9×13 pan.
  11. Top with parmesan cheese, then mozzarella cheese.
  12. Bake for about 20 minutes, until pasta is golden.  (I covered mine with foil so it wouldn’t splatter all over the oven, so it didn’t turn “golden.”  You can do whichever you prefer.)

Notes:

  • If you want to add a vegetable to the whole casserole, go for it.  My husband would never eat it that way, but I’ve seen some really good looking recipes where spinach, zucchini , yellow squash, butternut squash, even possibly pumpkin could be added to the casserole as a bottom layer or mixed in with the pasta and sauce.  Just try what you want; I’m sure it would work well.
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