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Weeknight Ravioli Bake Recipe

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This recipe for Weeknight Ravioli Bake, by , is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Harp Brown

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb. each) refrigerated ravioli
1 pkg. (8 oz.) shredded Italian (mozzarella) cheese
2 T. grated Parmesan cheese

Directions:
Directions:
Heat oven to 400F.
Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish (or 2-8X8).
Layer half the ravioli and half shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe from Kraft Foods is basically a fast lasagna without having to boil big noodles! I sometimes half the recipe or make the whole recipe in two 8X8 pans and freeze one for later. You can add some browned ground beef to the sauce layer. I've also used several types of ravioli: cheese, spinach or chicken.

 

 

 

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