Easy Ravioli Bake

Easy Ravioli Bake

Just four ingredients and 10 minutes prep is all you need to for an oven-ready Italian-style casserole.

Prep Time: 10 min

Total Time: 1 hour 10 min

Makes: 8 servings

1	jar (26 to 28 ounces) tomato pasta sauce (any variety)
1	package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2	cups shredded mozzarella cheese (8 ounces)
2	tablespoons grated Parmesan cheese

1.	Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2.	Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3.	Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

Do you have meat lovers in your family? Any meat-filled ravioli can be used instead of the cheese-filled variety.

Variation

Add one of the following on the first layer of ravioli: 1 cup sliced mushrooms, 1 package (9 ounces) Green Giant® frozen spinach, thawed and squeezed to drain, or 1 1/2 ounces sliced pepperoni.

Do-Ahead

To make this super-easy recipe ahead of time, layer the ingredients in the baking dish, cover tightly with foil and refrigerate up to 24 hours. Bake as directed.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 110); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 870mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 11g); Protein 15g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 30%; Iron 10% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

This recipe was found at http://www.bettycrocker.com/themixer/recipes/recipe.aspx?recipeid=32548&WT