Bakedravioli Recipes

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Steps:

• Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
• Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
• Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

Steps:

• Heat oven to 400ºF.
• Cook ravioli as directed on package, omitting salt.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
• Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
• Bake 20 to 25 min. or until heated through.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Steps:

• Preheat oven to 425 degrees.
• Brown ground beef.
• In 11x7x2-inch pan, layer 1 cup pasta sauce, half of frozen ravioli, half of ground beef, half of cheese. Repeat the layering with
• 1 cup sauce and remaining pasta and ground beef. Top with remaining sauce.
• Bake uncovered at 425 degrees for 30-35 minutes or microwave for 20 minutes.
• Top with remaining cheese. Cook until cheese is melted.

Steps:

• Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
• Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
• Place another layer of ravioli. Pour the rest of sauce over the ravioli.
• Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
• Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.

Steps:

• Heat oven to 400ºF.
• Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13x9-inch baking dish sprayed with cooking spray.
• Layer half each of the ravioli and shredded cheese over pasta sauce mixture in baking dish. Top with remaining ravioli and reserved pasta sauce mixture. Sprinkle with remaining shredded cheese; cover.
• Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.