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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (179g) Recipe makes 6 servings The following items or measurements are not included below: cheese ravioli |
||
| Calories 238 | ||
| Calories from Fat 122 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 929mg | 38% | |
| Potassium 533mg | 15% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 12.3g | ||
| Protein 12.9g | 25% | |
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By: ~*Miss Diggy*~
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Quick and easy to do when in a hurry and not much time. It turns out delicious everytime. I hope you like it as much as my family!
SERVES 6 -8
Ingredients
- 1 (25 ounce) package frozen cheese ravioli
- 1 (26 1/2 ounce) bottle spaghetti sauce
- 2 1/2 cups mozzarella cheese, shredded
Directions
1
In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).2
Put on ravioli, as many as will fit without being"tight".3
Put on more sauce and then cheese.4
Repeat until all ravioli is gone.5
Bake at 375 for 20-30 minutes.6
(I usually have three layers of about 15 ravioli in each layer.) It can be frozen also.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Seasonal > Fall
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- Occasion > Seasonal > Winter
- Occasion > Novelty
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Karen=^..^=
On Sep 26, 2002
Everyone in the family gave this 5 stars! This was a quick, delicious way to enjoy a lasagna type dish. I used a bag and a half of frozen cheese ravioli (3 layers, 24 square ravioli each...they were just about touching), a 30 ounce jar of meat sauce and 3 cups of mozzarella (it was a 12 ounce bag, so I just used it all). I sprinkled some Italian seasoning on top before baking. The results were fabulous...super cheesy, but the pasta was firm enough that the dish was not a mushy mess, like some layered pasta dishes turn out. Thanks much for the recipe...I know I will be making it often. P.S. Don't know how, but I actually got to take a picture of it before they ate it all up!
From: MackinacBride
On Sep 30, 2002
This was yummy and very easy!! After baking for 30 minutes I broiled it for about 3 minutes to bubble/brown the top, after plating it I discovered that the middle was still cold...Thank goodness for microwaves. I actually used 2 jars of 'Newmans Sockarooni' sauce...using the ravioli you can't really gage a thin layer of sauce d/t the lumpiness of them...so I just kept adding, it did end up being a little too much sauce...live and learn!! This will go in my "make often" notebook!
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