Fuss-Free Ravioli and Cheese Bake

Excellent and Easy!

Roxie Roundhouse - October 8, 2007 02:42:11 PM PST

This turns out really really good! I also thought it would be watery with all the liquid you have to add but it comes out with a perfect thick tomato sauce. Since the ravioli are only partially cooked they soak up most of the moisture while baking. The only thing I changed was I put it back in the oven for 5 minutes after I topped it with the cheese to make melty and bubbly!

12 of 12 found this review helpful.

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Revision

D. - October 8, 2007 03:25:48 PM PST

Looks tasty and easy but I would just replace the jar sauce with a can of low-salt chopped stewed tomatos to cut back on the sodium and sugar content.

6 of 6 found this review helpful.

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I made it because it looked so easy

aimrn2 - October 8, 2007 03:07:17 PM PST

The recipe is so easy to make and everybody in my family loves it. My husband asks for it all the time. I agree food isn't watery at all

6 of 6 found this review helpful.

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Great meal. My changes to this recipe.

meisplayin - October 23, 2007 01:14:23 PM PST

I had problems finding the exact quantity of ingredience and I have a large family so I had to double it and I improvised like this: I used 2 jars of regular jar size spaghetti sauce, 2 14 oz broths, 2 14 oz diced tomatoes and 2 regular bags of frozen raviolis. I layed each ravioli out in a cake pan, mixed all of the other stuff together and poured half of the mixture over each pan of raviolis. Little did I know how filling that would be so for leftover night I covered the uneaten pan with browned hamburger and baked again til hot added more cheese on top and I was a success two nights that week.

1 of 1 found this review helpful.

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I forwarded this recipe to my friends.

josieleemodel - October 18, 2007 09:03:44 AM PST

This recipe was easy to follow and delicious. When I'm short on time, this is a great dish to make. I agree that using low-sodium ingredients mattered because the first time I made this dish, I ignored the low-sodium instructions and it came out too salty (but still good).

My family likes this entree with hot garlic bread and ceasar salad with fresh parmesan to sprinkle on both salad and entree.

For variation, I added some fresh sliced mushrooms to the tomato sauce/broth mixture prior to baking. It also came out excellent.

Josie

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Not bad.

Dandelions In Bullet Holes - September 3, 2008 06:46:01 AM PST

Fresh ravioli is nearly always better than frozen, and I'm glad that this recipe had it. However there was a lot of sauce left over, and I prefer a made from scratch pasta sauce over the jarred stuff.

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Making it tonight for dinner!

Valerie M - October 13, 2007 12:48:26 PM PST

I have everything I need to make this tonight! Sounds delicious!!
You can find frozen cheese filled ravioli in just about any grocery store -

Valerie

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Question.....

janehouseosu - October 12, 2007 07:28:47 AM PST

Where do I look for 9 ounce packags of fresh cheese filled ravioli in the store?

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