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Ravioli with marinara and parmesan
Stroller Envy

Baked Ravioli with Marinara and Parmesan

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Prep Time 10 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 20 oz refrigerated cheese ravioli not dried or frozen
  • 24 oz marinara sauce
  • 1/2 cup water
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish. Mix marinara with water and spread 1 cup in the dish.
  2. Layer half the uncooked refrigerated ravioli, half the remaining sauce, and 1/2 cup mozzarella over sauce. Add remaining ravioli and sauce; top with remaining mozzarella and Parmesan. Moisten all pasta.
  3. Cover tightly with foil and bake 30 minutes. Uncover and bake 10–15 minutes, until pasta is tender when pierced and filling in a center raviolo reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Use standard refrigerated ravioli with a brief package boiling time. Dried ravioli need a different amount of liquid and should not be substituted.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.