We love growing our own vegetables. Honestly the tomato that grows the best here in our climate is the San Marzano tomatoes. We just love them. I was excited to find Mezzetta Italian Plum Tomato sauce found at my local grocery store is made with the same great tomatoes. I could eat this stuff right out of the jar. The taste is amazing.
Trapped inside this bottle is taste of Italy. I had to make a recipe just as incredible. I made my own take on lasagna with a ravioli bake casserole. My kids do not like the ooey gooey cheese like mozzarella. So I had to think of other non stringy cheese but still give it a cheesy taste. See below what I used instead to make a tasty Ravioli Bake.
Easy Ravioli Bake
https://ooh.li/14924b6
Ingredients for Ravioli Bake
25 oz frozen Ravioli (your choice, I used beef)
1 Jar Mezetta® Italian Plum Tomato Sauce
1 15 oz tub of ricotta cheese (drained)
1 16 oz tub of cottage cheese (drained)
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon parsley
1/4 cup Parmesan cheese
Directions How to Make Ravioli Bake
Start by draining the cheeses in a strainer. I like the cheeses not to be so runny. It bakes up better.
Add the spices to the drained cheeses. Onion salt, garlic salt, thyme, oregano, basil and parsley. Stir them up to combine and set aside. All the flavors will meld together as you make the rest of the dish.
Spray a 13X9 in baking dish with oil. I love to use olive oil for Italian dishes.
Next use about 1/2 jar Mezetta Italian Plum Tomato Sauce spread on the bottom of the dish.
Add frozen ravioli to cover the sauce in the dish. About four across and five down for a about 20 a layer. This is what makes this dish so awesome.
Next add a layer of the cheese mixture. A little tip is to place about a teaspoon on top of each ravioli, then place a teaspoon in the corners where the ravioli meet. I use a small spoon and spread for an even layer.
Next add another layer of ravioli, then another layer of cheese.
Top with the remaining sauce.
Cover the entire dish with aluminium foil. Bake the entire dish at 350° for 40 minutes. Then take the dish out of the oven and add 1/4 cup of Parmesan cheese to the top. Then bake 15 min uncovered.
The Ravioli Bake is best if you let set for 10 minutes before serving.
- 25 oz frozen Ravioli (your choice, I used beef)
- 1 Jar Mezetta® Italian Plum Tomato Sauce
- 1 15 oz tub of ricotta cheese (drained)
- 1 16 oz tub of cottage cheese (drained)
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon parsley
- ¼ cup Parmesan cheese
- Start by draining the cheeses in a strainer. I like them not to be so runny.
- Add the spices to the drained cheeses. Onion salt, garlic salt, thyme, oregano, basil and parsley. Stir them up to combine and set aside. All the flavors will meld together as you make the rest of the dish.
- Spray a 13X9 in baking dish with oil. I love to use olive oil for Italian dishes.
- Next use about ½ jar Mezetta Italian Plum Tomato Sauce spread on the bottom of the dish.
- Add frozen ravioli to cover the sauce in the dish. About four across and five down for a about 20 a layer. This is what makes this dish so awesome.
- Next add a layer of the cheese mixture. A little tip is to place about a teaspoon on top of each ravioli, then place a teaspoon in the corners where the ravioli meet. I use a small spoon and spread for an even layer.
- Next add another layer of ravioli, then another layer of cheese. Top with the remaining sauce.
- Cover the entire dish with aluminium foil. Bake the entire dish at 350° for 40 minutes. Add ¼ cup of Parmesan cheese to the top. Then bake 15 min uncovered.
- This is best if you let set for 10 minutes before serving.
It is rare I kind find a hit with all my kids. This is a new dish we all absolutely love. It only takes about 15 minutes to assemble, since you don’t even have to defrost the ravioli. This can be done as soon as you get home or made the night before and sit in the fridge. Simply pop it in the oven for 40 min while you are finishing chores and homework for the day. By the time you are done it is time to eat.
How to Win a Trip to Italy From Mezetta
Enter to win a trip to Italy and learn how to make real marinara sauce. One (1) Grand Prize Winning Entry will be selected. The Grand Prize consists of a trip for Winner and one (1) Guest to attend culinary experiences (including cooking class and farm tour) in the San Marzano region of Italy and explore other cities of Italy. The Grand Prize trip consists of the round trip coach air transportation between the major commercial airport nearest winner’s residence and Rome, Italy, the culinary experience and tour of Italy.
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Oh my gosh, I love ricotta! It’s one of my favorite things! I will definitely be returning to this recipe in the future!!
Whole milk Ricotta is not as runny.
Thanks for letting me know. I will have to give this a try next time.
Love Raviolis in this house. Thanks for sharing on Creative K Kids #TastyTuesdays
This recipe looks so delicious! I would love to make this for my family. Thanks for sharing 🙂
http://www.tipsyheelz.com
That looks so easy and yummy! Pinning for later. 🙂
Oooo, looks good, in fact my mouth is watering. I’ll pick up the things to try this on my next shop. Thanks. Pinning.
This is so easy and the whole family loved it!