Baked Ravioli

Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!

Baked Ravioli - Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!

With all the salads I’ve been posting lately, comfort food had to be next in line. After all, it’s all about balance, no? That’s where this creamy, comforting, cheesy ravioli comes in. And for those of you thinking you can’t break your diet for this, well, let’s just say that your diet can always start again next week.

Baked Ravioli - Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!

The best part about this recipe is that you can completely customize it with your favorite kind of ravioli – from lobster ravioli to artichoke ravioli. The sky is the limit! I kept this meatless though with Trader Joe’s four cheese ravioli, my absolute favorite. And with some leftover marinara sauce and cream cheese for that melt-in-your-mouth creaminess, you can have this comforting dish on your table in no time!

Baked Ravioli - Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!

Baked Ravioli

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Baked Ravioli

Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!

Ingredients

  • 1 (16-ounce) package cheese-filled ravioli
  • 2 cups marinara sauce, homemade or store-bought
  • 1/3 cup cream cheese, cubed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup basil leaves, chiffonade

Instructions

  • Preheat oven to 350 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.
  • In a large pot of boiling water, cook ravioli just until tender, about 2-3 minutes; drain well.
  • Combine marinara sauce and cream cheese in a medium saucepan over medium heat. Cook, stirring constantly, until cream cheese has melted, about 2-3 minutes. Stir in thyme and parsley.
  • Spread ravioli into the prepared baking dish. Top with marinara mixture and sprinkle with mozzarella. Place into oven and bake until cheese has melted, about 20 minutes.
  • Serve immediately, garnished with Parmesan and basil, if desired.

Notes

Adapted from Yummy Healthy Easy

http://damndelicious.net/2014/01/07/baked-ravioli/


Comments

    • Chung-Ah says

      I’ve been on a baking pan frenzy – from Le Creuset to Pier 1. I have a million more that I haven’t used up either – just waiting for the right occasion!

      Thanks for the pin, as always! :)

  1. myra says

    SO delish. I added an extra layer of small chicken breast pieces which made it even better. I would say to hold back your hand a little when it comes to adding thyme – just as strong as the scent of that spice is as strong as the flavor in the dish will be and it turns out and I’m not the biggest thyme fan.

  2. Brooke Holmes says

    I stumbled across this recipe on Pinterest a couple of days ago. Let me just say…this is awesome!!! My family loved this. I modified it a bit using ground beef and mixed it with the marinara and cream cheese. Yes, it made the preparation time a little longer, but it was worth it. Just amazing and simple. Thank you for sharing!! :)

  3. Jeanah says

    Chung-Ah, I found your blog via Pinterest (I think). I made this recipe last night and it was delicious! Perfect and easy dinner for a cold, dreary Chicago weeknight. I’m looking forward to trying more of your recipes!

  4. Ginny says

    I am lazy…. do you think the ravioli needs to be boiled before baked? I would prefer to bake it longer instead if I could get away with that.

    Thanks!

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