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Easy Bake Ravioli

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Recipe Notes about Frozen Ravioli

Because I do not bother to make my own ravioli, I have become an expert at buying frozen ravioli. The number one lesson is buy quality. That is to say, less expensive budget ravioli does not cook or taste as good as quality ravioli. Second, buy cheese (not meat) ravioli. Generally, food companies (even the good ones) tend to use low quality meat. Rely on freshly purchased meat for better flavor and less chemicals.

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easy bake ravioli in baking dish hot from oven

Easy Bake Ravioli

Easy bake ravioli recipe with Italian sausage is a hearty delicious meal in any kitchen. With a generous layer of melted cheese, my family gobbles this up. Try it today.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4

Ingredients
  

  • 1/2 lb Italian sausage ( loose )
  • 1 can petite diced tomatoes ( 14.5 oz )
  • 1 can tomato paste ( small - 6 oz )
  • 2 clove garlic ( minced )
  • 1 medium onion ( minced )
  • 1 tbsp oregano flakes
  • 1 tbsp parsley flakes
  • 12 oz frozen ravioli ( see note below )
  • 8 oz shredded mozzarella cheese

Instructions
 

  • In a skillet, cook onions, garlic, and loose sausage. Cook until well done. When cooking the meat, leave sausage in larger chunks. When finished, set aside.
  • Mix petite tomatoes and paste in a bowl. Add some water to thin it out. Blend mixture until consistent.
  • Boil frozen ravioli until half to three quarters done. Drain and set aside. Stir in a little olive oil to keep ravioli noodles from sticking together.
  • In a baking dish, add tomato mixture, ravioli, oregano and parsley. Stir until noodles are well coated. Add 2 oz shredded cheese and sausage. Mix thoroughly.
  • Top with 6 oz of shredded cheese and bake at 350 F for 20 - 25 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot on plates. Optionally, top with grated Parmesan cheese.
    easy bake ravioli with Italian sausage served on a plate

Annie Curns

Can't live without my morning coffee. Born on the East Coast (Boston), live on the West Coast (Seattle). Hmmm...I wonder why?

This Post Has 2 Comments

  1. Peter M.

    Annie, the cheese looks perfect. I want to sit right down and grab a big spoonful. Thanks for the tips on frozen ravioli.

    1. Annie Curns

      You’re right. The thick layer of cheese makes all the difference. My family barely left a spoonful for me. LOL.

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