Baked Ravioli (No Boil)

 

5 from 56 votes

Baked Ravioli

Assemble this ravioli casserole with frozen ravioli and pop it straight into the oven!

 Course Dinner

 Cuisine Italian

 Keyword baked ravioli, freezer meal, ravioli bake, Ravioli Casserole

 Prep Time 5minutes minutes

 Cook Time 40minutes minutes

 Total Time 50minutes minutes

 Servings 6 people

 Calories 398kcal

 Author Blair Lonergan

Equipment

• 9x13 inch baking dish

Ingredients

• 24 ounce package frozen cheese ravioli
• 24 ounce jar marinara sauce (about 2 ½ cups)
• 2 cups shredded mozzarella cheese or Italian cheese blend
• ¼ cup grated Parmesan cheese
• Optional garnish: chopped fresh herbs such as parsley, basil, oregano, or thyme

Instructions

• Preheat oven to 400°F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray. Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
• Arrange half of the frozen ravioli in a single layer over the sauce.
• Top with half of the remaining marinara sauce and half of the mozzarella cheese. 
• Repeat layers once more, starting with ravioli. Sprinkle Parmesan cheese on top.
• Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, until hot and bubbly, about 20-25 more minutes. Let the dish stand for about 10 minutes before serving. Garnish with chopped fresh parsley or basil, if desired.

Nutrition

Serving: 1/6 of the casserole | Calories: 398kcal | Carbohydrates: 40g | Protein: 22.1g | Fat: 16.5g | Saturated Fat: 8.2g | Monounsaturated Fat: 0.4g | Cholesterol: 52.6mg | Sodium: 989.9mg | Potassium: 4.5mg | Fiber: 4g | Sugar: 7.3g

https://www.theseasonedmom.com/ravioli-casserole/#wprm-recipe-container-37133

Blackberry Fool

 Blackberry Fool by Vallery Lomas. https://cooking.nytimes.com/recipes/1022353-blackberry-fool

INGREDIENTS

Yield:6 servings

• 1pint fresh blackberries (12 ounces)
• 2tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1cup heavy whipping cream
• 2tablespoons confectioners’ sugar
• Shortbread cookies, for serving (optional)

PREPARATION

1. Step 1

   Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.

2. Step 2

   Combine the heavy cream and confectioners’ sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)

3. Step 3

   Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.