Creamy Light Ravioli Casserole Recipes

RAVIOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
• In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
• Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
• Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
• Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.

DUMP-AND-BAKE RAVIOLI CASSEROLE

Steps:

• Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
• Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
• Arrange half of the frozen ravioli in a single layer over the sauce.
• Top with half of the remaining marinara sauce and half of the mozzarella cheese.
• Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
• Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

RAVIOLI CASSEROLE

Steps:

• Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.

CREAMY & LIGHT RAVIOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
• Add to skillet mushrooms, spinach, broccoli and wine.
• Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
• For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
• Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
• Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
• Boil ravioli till tender and drain.
• Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
• Cook at 357 degrees for 15 minutes.

RAVIOLI BAKE CASSEROLE

Steps:

• Preheat the oven to Bake at 350 degrees F (175C).
• Pour 3/4 cup of tomato sauce on the bottom of the 9-inch baking dish and spread it evenly in a single layer.
• Lay the ravioli on top of the tomato sauce, (about 8 ravioli) side by side and fit as many as you can to make the first layer.
• Spoon about 1/2 cup of tomato sauce over the ravioli. Sprinkle with 1 tablespoon of grated parmesan cheese, then scatter with 1/4 cup of shredded mozzarella.
• Next, layer the 2nd layer of ravioli on top, keeping them side-by-side. Cover the ravioli with the remaining tomato sauce, grated parmesan cheese, and shredded mozzarella.
• Cover with a sheet of aluminum foil. Place the baking dish on the center rack of your oven.
• Bake for 35 to 40 minutes. Then uncover, and continue to bake for an additional 5 to 10 minutes, until the cheese is melted and bubbling around the edges. Toss some fresh basil leaves on top. Then serve.