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Cheesy Baked Ravioli with Creamy Tomato Sauce

A generous, layered slice of Cheesy Baked Ravioli with Creamy Tomato Sauce, topped with melted cheese and parsley.
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Make a satisfying, cheesy baked ravioli casserole featuring a rich, creamy tomato sauce. This dish is simple to assemble and perfect for a family dinner.

Ingredients

Scale
  • 1 (25 ounce) package refrigerated cheese or meat ravioli
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the ravioli according to package directions until al dente. Drain well and set aside.
  3. Prepare the sauce: Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low.
  5. Stir the heavy cream into the tomato mixture until fully combined to create the creamy tomato sauce. Remove from heat.
  6. In a medium bowl, mix the ricotta cheese, egg, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, and parsley. This is your cheese layer.
  7. Assemble the casserole: Spread a thin layer of the creamy tomato sauce on the bottom of the prepared baking dish.
  8. Arrange half of the cooked ravioli over the sauce. Spread the entire ricotta mixture evenly over the ravioli layer.
  9. Top the ricotta layer with the remaining ravioli. Pour the rest of the creamy tomato sauce over the top layer of ravioli, spreading it to cover completely.
  10. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top.
  11. Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned. Let it rest for 5 minutes before serving.

Notes

  • To keep the ravioli moist, ensure they are fully covered by the sauce before baking.
  • You can substitute store-bought Alfredo sauce for the heavy cream if you want a quicker creamy base.
  • For a meatier dish, brown 1/2 pound of ground beef or Italian sausage and mix it into the tomato sauce before adding the cream.
  • Use fresh ravioli if available for the best texture.

Nutrition

Find it online: https://tastytipster.com/cheesy-baked-ravioli-with-creamy-tomato-sauce/