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–+ servings

Baked Ravioli

Course: MAIN DISH
Cuisine: Italian
Keyword: baked ravioli
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 499kcal
Author: Kim
Ravioli layered and baked in a casserole dish.
Print Recipe

Ingredients

  • 2- 24 oz Bags Celentano Mini Rounds Cheese Ravioli
  • 2- 24 oz jars of spaghetti sauce My fav is Victoria Tomato Basil
  • 2 cups shredded mozzarella cheese
  • 1- 15 oz Galbani Ricotta Cheese
  • ¼ tsp oregano
  • ½ tsp dried basil
  • ½ tsp McCormick Perfect Pinch Italian Seasoning
  • ⅛ tsp pepper
  • ⅛ tsp salt

Instructions

  • Heat oven to 350 degrees.
  • Cook ravioli noodles according to the package. Set aside.
  • Mix the ricotta cheese, oregano, salt, and pepper together and set aside.
  • Heat spaghetti sauce in a saucepan over medium-low heat.
  • Add basil and Italian seasoning to the sauce. Simmer for 10 minutes.
  • Grease a 13 x 9 casserole dish with cooking spray. Pour a large spoonful of sauce into the bottom of the casserole dish.
  • Layer ravioli noodles in the bottom of the casserole dish.
  • Top layer of raviloi noodles with drops, the size of a tablespoon, of the ricotta mixture and sprinkle with mozzarella cheese. Top with sauce and repeat steps.
  • Top last layer, the top layer with mozzarella cheese.
  • Bake for 35-40 minutes. Serve with crusty bread.

Nutrition

Serving: 1cup | Calories: 499kcal | Carbohydrates: 41g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 889mg | Potassium: 85mg | Sugar: 3g | Calcium: 282mg | Iron: 10mg