Ravioli Bake

This idea came to me one day when I really wanted ravioli and I really wanted lasagna and I couldn’t make up my mind. It is basically a ravioli lasagna. If you don’t feel like making your own tomato sauce– okay, I get it. But at least get the good store bought stuff okay? No Pr*go, please. Spend at least $5.

what you need:

• 1 lb bag of frozen ravioli (I used cheese but get whatever you prefer)
• Mozzarella Cheese
  • So I used a regular ole bag of shredded mozz but when I make this again, I would use a fresh ball and slice it thinly and lay it on top. The bagged stuff just doesn’t melt as nicely!
  • So option 1: bag of mozzarella cheese
  • Option 2: ball of fresh mozzarella, sliced thinly
• 3 cups of my Tomato Sauce
• 1 tablespoon parmesan cheese
• Fresh Basil for garnish

what you need to do:

• Preheat your oven to 350 degrees.
• Bring a large pot of salted water to a boil. put in your ravioli and cook for the lowest time according to the package instructions. Be careful not to overcook because they will tear and explode. If the package says “4 – 6 minutes” only cook for 4, etc.
• When the ravioli is done, drain and put into a medium bowl.
• Toss the raviolis with 1/2 cup tomato sauce.
• Grease a medium cast iron skillet (or any oven proof skillet pan) with a drizzle of olive oil, rubbing all over the pan and getting up the sides.
• Put 1 cup of tomato sauce into the bottom of the skillet. Spread it out evenly.
• Put one layer of ravioli into the pan. Top with 1/2 cup sauce. Spread it around to make sure they are coated.
• Keep layering until you have used up all of the ravioli. Every time you put down a full layer, add 1/2 cup sauce. I only had about 2 layers.
• Once they are all layered, pour the remaining sauce all over the top. You do not want to completely cover them, just enough so that they have a bit of sauce on them.

• Sprinkle the mozzarella cheese on top. Then sprinkle the parm over the mozzarella. Crack some fresh pepper on top if you have it.
• Put in the oven for about 10 minutes or until the sauce is melted and bubbling.
• Top with fresh basil!