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Speedy Ravioli Bake

Almost like an instant lasagna, this clever recipe uses frozen ravioli in an easy casserole with cheese, sauce, and basil.

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  • prep time 20 min
  • total time 30 min
  • ingredients 4
  • servings 6
 

Ingredients

2
packages (9 oz each) refrigerated cheese-filled ravioli
1
jar (25 to 26 oz) chunky tomato pasta sauce
1
teaspoon dried basil leaves
2
cups shredded mozzarella cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
  • 2 In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
  • 3 Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.
  • 1 Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
  • 2 In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
  • 3 Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.

EXPERT TIPS

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Expert Tips

Harvest your garden basil and chop 1 tablespoon of the fresh to use in place of the 1 teaspoon dried.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
1480mg
1480%;
Total Carbohydrate
37g
37%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
45%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.