Cheesy Baked Ravioli with Creamy Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

A no-boil pasta bake that goes together in about ten minutes: frozen cheese ravioli baked straight in a mild creamy tomato sauce until tender, then blanketed with melty mozzarella. Soft, cheesy and completely un-spicy, it's the kind of dinner kids ask for again the next night.

Ingredients

• 1 tbsp butter, for the dish
• 24 oz jar marinara or tomato basil pasta sauce
• 1/2 cup heavy cream
• 1/2 cup water
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 25 oz frozen cheese ravioli (do not thaw)

• 2 cups shredded mozzarella
• 1/3 cup grated parmesan
• 2 tbsp fresh basil leaves, torn (optional)

Instructions

1. Heat the oven to 400°F (200°C) and rub the butter over the inside of a 9x13-inch baking dish.
2. In a large bowl, whisk together the marinara, heavy cream, water, garlic powder and salt until smooth and pale orange.
3. Spread about 1 cup of the sauce over the bottom of the dish. Add half the frozen ravioli in a single overlapping layer, spoon over another third of the sauce, then add the remaining ravioli and the rest of the sauce, nudging the pasta so every piece is coated.
4. Cover the dish tightly with foil and bake for 40 minutes, until the sauce is bubbling at the edges and a ravioli in the center is tender when pierced with a knife.
5. Remove the foil, scatter over the mozzarella and parmesan, and bake uncovered for 12 to 15 minutes more, until the cheese is fully melted with a few golden spots.
6. Let the bake rest for 5 minutes so the sauce thickens, scatter with torn basil if using, and scoop into bowls.

Chef's tips

Nutrition (per serving, estimated)

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