Comida Kraft
Recipe Box

Baked Ravioli for Weeknights

Baked Ravioli for Weeknights is rated 4.407185628742515 out of 5 by 167.
Prep Time
10
min.
Total Time
55
min.
Servings

8 servings

Combine layers of frozen ravioli for this Baked Ravioli for Weeknights. This ravioli bake is easy to assemble on even the busiest of weeknights!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Mix pasta sauce, tomatoes and water; spoon 1 cup into 13x9-inch baking dish.
  • Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce. Sprinkle with remaining shredded cheese; cover.
  • Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan. Let stand 10 min.
* Made with quality cheeses crafted in the USA.

Serving Suggestion

Round out this easy dish with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.

Note

For best results, use large round or square ravioli (about 12 per pound) to prepare this delicious pasta dish.

Special Extra

Add 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, between the ravioli layers.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 370
Total fat 14g
Saturated fat 7g
Cholesterol 50mg
Sodium 830mg
Carbohydrate 41g
Dietary fiber 4g
Sugars 9g
Protein 20g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 45 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Easy to put together with ingredients I already had. Easy to put together with ingredients I already had. I made a few minor changes. I took the suggestion of some of the other comments and added a pound of cooked ground italian sausage (mild) to the center layer and I used small round cheese raviolis because it was what I had on hand. I also omitted the diced tomatoes because I didn't have any. It came out just a little dry, so next time I will either add the tomatoes or a little extra sauce. Served it with a tossed salad and some cheddar bay biscuits and the family enjoyed it. Definitely will make this one again.
Date published: 2015-07-20
Rated 5 out of 5 by from I followed the recipe closely. I followed the recipe closely. The ONLY thing I did differently was that I used cheese ravioli and spinach ravioli. This was SO EASY to put together and the results are delicious. It makes a big, hearty dish so it will feed a crowd. If you're too busy to cook, this is the recipe for you. By the way, I took my ravioli out of the freezer the day before I made this. So, my ravioli were not frozen. I would definitely take this dish to a pot luck or just have it at home for a nice meal. It also reheats well. Thanks Kraft. Your test kitchen is the best!
Date published: 2014-12-21
Rated 5 out of 5 by from My family absolutely loved this dish. My family absolutely loved this dish. I omitted the water as per instructions from other reviewers, which I think was a smart move. Also, I didn't realize till after the fact at the bottom of the recipe it mentioned using the large ravioli for this recipe. I used standard size ravioli and used beef instead of cheese and had no issues. Next time I plan on using beef ravioli for the bottom layer and cheese ravioli for the top layer. This is a definite keeper!
Date published: 2012-05-05
Rated 3 out of 5 by from The taste of this was good but the consistency did not turn out like the picture - it was a little... The taste of this was good but the consistency did not turn out like the picture - it was a little too soggy even after I let it sit for 10 minutes. I would attempt to make it again because it was so easy and it is something you could assemble earlier in the day. I also used the beef filled ravioli but I don't think that would make a difference in the consistency. My 5 year old really liked it.
Date published: 2009-11-03
Rated 3 out of 5 by from I would make this again, but I would have to spice it up some. I would make this again, but I would have to spice it up some. I would either buy meat-stuffed ravioli or make a meat sauce to go between the layers. LOTS of cheese going on here with using the cheese-stuffed pasta. The suggestion to add spinach between layers also sounds tasty. I also would probably cut the recipe in half unless I was feeding a crowd. As it is, it makes a FULL 13x9 pan.
Date published: 2009-11-16
Rated 4 out of 5 by from This was a very good recipe. This was a very good recipe. I did add ground beef to the recipe, and mixed it in with the sauce before layering in the pan. One thing I will the next time I make this is to use more sauce. Because it makes a large batch (9x13) there were plenty of leftovers. Unfortunately they were a bit dry...using the family size sauce should fix that. Other than that, everyone loved it!
Date published: 2011-06-07
Rated 2 out of 5 by from I love to pick out recipes that have tons of great reviews because chances are, its going to be a... I love to pick out recipes that have tons of great reviews because chances are, its going to be a good recipe. This one however, is just okay. First of all, I would never use just the plain cheese raviolis again, as I thought it made it a little plain. And second...definitely need to add more sauce. This recipe has great potential, but needs to be tweaked a little.
Date published: 2013-04-06
Rated 4 out of 5 by from I added hot italian sausage and a few leftover pepperoni and this dish was really good. I added hot italian sausage and a few leftover pepperoni and this dish was really good. I only used one 1 lb bag of ravioli, and I used rosemary & oregano diced tomatoes which went very well w/ this dish. Spicy red pepper spaghetti sauce as well. I will probably omit the water next time, as the grease from the sausage will be just enough. Great, easy recipe.
Date published: 2012-05-20
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