the baker upstairs: cheesy baked ravioli

9.02.2015

cheesy baked ravioli

Yum

Can you believe it's September already? I am definitely ready for it to be fall. It was a long hot summer and I am totally ready for cooler weather and comfort food! This cheesy baked ravioli is simple and easy to make, and is the perfect meal for a busy fall night. I usually have all the ingredients on hand, so it's a simple dinner to whip up in a pinch. The kids love it too!


It tastes a lot like lasagna, but I love that it is so much quicker and easier to make. It's cheesy, delicious comfort food at its best!


Cheesy Baked Ravioli

1 package frozen cheese ravioli
1/2 pound ground turkey or ground beef
3 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 tablespoon butter
2 tablespoons Italian bread crumbs
2 tablespoons panko bread crumbs
1 tablespoon parmesan cheese

Preheat the oven to 400. Spray a 9 x 9 baking dish with cooking spray. While the oven is preheating, cook the ravioli according to the package directions. Drain and set aside. Brown the ground turkey in a large skillet over medium heat. Add the marinara sauce and cook until the sauce is heated through and the meat is fully cooked. Stir in the ravioli and toss with the sauce to coat. Add the mozzarella and provolone cheese, reserving 1/4 cup of each for sprinkling on top. Pour the ravioli into the prepared baking dish. Top with the remaining mozzarella and provolone cheese. Melt the butter in a small microwave safe bowl. Mix in the bread crumbs and parmesan cheese. Sprinkle the bread crumb mixture over the top of the ravioli. Bake 20-25 minutes, or until the sauce is bubbling and the cheese is melted. Let cool slightly before serving.


1 comment :

  1. It sounds delicious. When my kids were little, I tried to include them once a week in a mass cooking. We cooked and cleaned up and in about 4 hours we were able to fill the freezer with homemade deliciousness. One of my daughters did not do well with red food coloring and a couple of very common preservatives. It caused a lot of abdominal discomfort. So most premade items were difficult to include. On Saturday morning the girls would come out of their rooms excited for what ever we had decided to make. We always had a red meat pasta sauce, a marinara sauce, home made raviolis, gnocchi, pans of lasagne, sometimes pasta fagioli or refrigerator Velcro soup, and cookies frozen. We rotated what we made and that way we always had a stocked freezer. At the time we were younger, I was an at home mom because what I earned was the same amount as daycare, so we were poor as church mice, meat was a side dish never the entree and we had vegetables from my garden 8 months every year. We enjoyed cooking together and I enjoyed them rinsing the dishes and putting what would fit in the dishwasher. I think because they helped with the food they were more adventurous eaters, there was no junk food we couldn't afford it, but there were always a few cookies defrosted when they came home from school with a glass of milk. Rainy afternoons were a big deal because we live in the dessert southwest. So on those days I had hot chocolate ready when they got home from school. Thank you for showing this dish today. It brought back some really fun memories for me.

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