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The Kitchn: A ravioli bake for lasagna lovers

By Sheela Prakash on

TheKitchn.com

Perhaps this really should be called lazy lasagna. When cheese ravioli is tossed in an abundance of marinara sauce, piled in a casserole dish, layered with even more cheese, and baked, it takes on all the good qualities of the classic layered pasta dish.

Why haven't we always been baking our ravioli? Sure, it's lovely tossed in a sauce and served in a bowl, but it's even better when you pile each raviolo on top of one another, tucking extra cheese in between for good measure. For textural intrigue, there's a slew of sauteed mushrooms added to the mix.

The casserole is baked until the pasta gets just a little crisp around the edges while everything bubbles and becomes extra gooey. Then the ravioli can be scooped out or even sliced into lasagna-like squares so you can catch glimpses of their cheesy innards.

The bonus? Relying on store-bought fresh ravioli and jarred marinara sauce means this pasta bake can be assembled with incredible ease. The trick is to reach for a good-quality sauce here, because it's really what ties everything together. Then it's just a matter of gathering the crowd and digging in.

Cheesy Ravioli Pasta Bake

 

Serves 8 to 10

4 (9-ounce) packages cheese ravioli (do not thaw if frozen)

2 tablespoons olive oil, plus more for coating the baking dish

1 pound cremini mushrooms, stems removed and sliced

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