Main dishes

Weeknight Ravioli Bake

photo by:

kraft

Layers of frozen ravioli are the not-so-secret star of this bubbly, lasagna-like bake that's easy to assemble on even the busiest of weeknights.

time

prep:

10 min

total:

55 min

servings

total:

8 servings

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What You Need

jar (26 oz.) spaghetti sauce

can (14-1/2 oz.) diced tomatoes, undrained

1/2

cup water

pkg. (1 lb. each) frozen cheese ravioli

pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF.

MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion

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

Buying the right ravioli

Use large round or square ravioli for this dish, about 12 per lb.

Special Extra

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

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mbrittain2012

posted:5/19/2012

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.

merrydish78

posted:5/6/2012

big hit in my house! Gonna definitively make this again!

SweetE1090

posted:5/5/2012

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!

a cook

posted:4/29/2012

This recipe is a HUGE hit in our house! My husband requests this every shopping trip. Even without meat, it's a great meal for our family and it's SUPER easy! I buy our store brand petite diced tomatoes with olive oil & garlic for a little added flavor. Wonderful!

laceyv01

posted:4/25/2012

Very tasty and easy recipe! My husband and daughter were not crazy about the diced tomatoes, next time I will get petite diced so maybe they won't notice. I also thought this was a little watery so maybe next time I will decrease the amount of water. But I will definately make this again!

loepkerd

posted:4/23/2012

This is a terrific recipe! You do not have to thaw the raviolis. I make mine in an 8x8 dish using only one bag of ravioli. Must use the cheese with the Touch of Philly. It is SO GOOD! Enjoy!!

AMBERP80

posted:4/13/2012

I have a question for those who made this already. I plan on making it tomorrow. Do you bake the ravioli while its still frozen or do you thaw it first/ cook it. I appriciate if someone could let me know

missbisque

posted:4/11/2012

this was very good, i added chopped onion and garlic to this as well as some oregano and Italian herbs, very easy on a busy day, will definitely make this again and again!!

a cook

posted:3/13/2012

Quick, easy and delicious - the perfect meal for a working mom! I used beef ravioli and added a few slices of provolone cheese and pepperoni in between the layers to change things up a bit - yummy!! Pair with a salad and garlic bread - dinner is served!

SJarkov

posted:3/9/2012

A new family favorite! Very easy and incredibly tasty!