Ravioli Bake

Ravioli — Okay that may seem too obvious because what would a ravioli bake be without ravioli? But for spaghetti-adverse people such as myself (I know, it’s strange, but I just do not like spaghetti), ravioli is a game-changer. It’s definitely one of my favorite forms of pasta. Pillows stuffed with creamy cheesy, spinachy, meaty goodness — yes pleeeeease!

Roasted Red Pepper Sauce — Now, when it comes to spaghetti, not only do I not like the noodle, but I also don’t like the sauce. But THIS sauce? It is spoon-from-the-pan worthy. Meaning, half of it ends up straight inside my belly — no pasta involved — because it is so darn good. The roasted red pepper flavors, tomato, a little cream cheese, some Italian seasoning…cover that in melty, gooey cheese…it’s a can’t-lose situation all the way around. 

Family favorite — The last time I made this ravioli bake recipe, not only did I have my own family to please, but I also invited my parents over. That’s a lot of different palates to please. But my mom who is very picky? Instant fan. And my dad who doesn’t like cheese OR Italian food? Well he adored it. And my kids, who hate anything “mixed together” or “touching”? Didn’t even complain once! That my friends, is a miracle. A small, foodie miracle but a miracle nonetheless.

So simple — Most of the ingredients are store bought and the rest of the prep involves mixing the simple sauce together then putting the sauce together with the ravioli, topping with cheese, and baking. It really doesn’t get any easier.

Ingredients

Ravioli — My favorite kind of ravioli are the kind stuffed with spinach and cheese, but you can use just plain cheese, meat-filled, any kind you like. This dish will be amazing no matter what kind of ravioli you choose. 

Roasted red peppers — Any jar of roasted red peppers will work for the sauce. You’ll drain and roughly chop them. 

Tomato sauce — I use a good quality tomato sauce. Make sure it’s plain and sometimes I even go low-sodium because I know I’m going to add salt and cheese (also salty) later. 

Minced garlic — Mince your own garlic or use the jarred garlic. 

Cream cheese —  A half a block of full-fat cream cheese is what’s called for here. Don’t use whipped, the sauce will be too thin. 

Salt and black pepper — Regular table salt and pepper is fine. Add to taste. 

Italian seasoning — Add a tablespoon of Italian seasoning. I like the Spice Islands blend.

Shredded parmesan cheese — Shred your own parm if you want the cheese to melt into the sauce. Pre-shredded parm will not melt as well but will still taste good if that’s all you have. 

Fresh basil — Fresh herbs are optional but I do love how they look and taste.

Instructions

Start with pre-made ravioli and about half the work is done there!

1. First, cook the store bought ravioli according to its package instructions. (If, for some reason it didn’t come with instructions, simply boil it for 4-5 minutes, drain, and set aside. Then, preheat the oven to 400. (photo 2)
2. Take out a medium saucepan to make the sauce. Combine chopped, roasted red peppers, can of tomato sauce, minced garlic, half a block of cream cheese, the salt, pepper, and Italian seasonings. Put a lid on the saucepan and allow the sauce to simmer over medium-low heat for about 10 minutes. When time is up,  uncover the sauce and stir until the melted cream cheese is incorporated. (photo 1 & 3)
3. Finally, time to bake! Spread 1 cup of the roasted red pepper sauce in the bottom of a large casserole dish or 9×13 inch pan. Next, layer the ravioli in the pan on top of the sauce. Then, pour the remaining sauce over the rest of the ravioli. Top the sauce with the parmesan cheese and pop the whole dish in the oven for 15-20 minutes, or until the parmesan cheese is melted and bubbly. Garnish with fresh basil if desired, and serve. (photos 4-8)