Wednesday, January 27, 2010

Make Ahead Baked Ravioli

I really love tomatoes, and any dish that has tomatoes or a tomato sauce in it. Unfortunately, my husband doesn't usually love red sauces. I have to be really careful because sometimes cooked tomatoes don't always sit well with him. Well, since he was out of town on business, I figured this was a good time to try this make ahead baked ravioli. The tomatoes make it super fresh, and it was a snap to put together.

The Ingredients

2 Tablespoons olive oil
1 medium onion, chopped
3 cloves garlic
coarse salt
ground pepper
1 1/2 teaspoons Italian seasoning
3 cans stewed tomatoes
about 20 oz of store bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

At Ten O'Clock

Heat oil in a large saucepan over medium heat. Add onion and garlic, season with salt and pepper; cook until softened, about 5 minutes. Add Italian seasoning and tomatoes. Bring to a boil, reduce heat and simmer, breaking up tomatoes with spoon. Simmer for about 20 to 25 minutes until sauce is thickened.

Meanwhile, cook ravioli according to directions on package. Drain pasta and return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or a 9 x 13 inch baking dish. Sprinkle with cheeses.

Cover and refrigerate until ready to bake.

Before Serving

Preheat oven to 425 degrees. Bake, uncovered for 20 to 25 minutes, until top is golden. Cool slightly before serving.

Family Approval
I was a little worried that my kids wouldn't like this. (They're a little like their dad, and don't always love red sauces.) However, it was actually a big hit. My seven-year-old had 3 big helpings, and even my son who eats his pizza with no sauce loved it.


1 comment:

  1. The kids were not happy with the tomato chunks. Once I removed them from their plates, they gobbled it up. The flavor was really good, and I liked that I didn't have to serve it immediately. I think I will probably always do my ravioli this way.