If you have picky eaters this could be a great option to add to your dinner line-up. And, you can make this up to two days ahead – which is great. Make it on Sunday for supper on Monday or Tuesday. Or, make it in two smaller pans and serve one tonight and freeze one for later. I love having options don’t you? Enjoy.
4 packages (9 ou each) cheese ravioli (do not thaw if frozen)
2 TBSP olive oil, plus more for coating the baking dish
1 pound cremini mushrooms (I left these out because of non-mushroom eater in my family)
Freshly ground black pepper
2 cloves, garlic, minced
1 jar (24 ou.) good marinara sauce
8 ou. fresh mozzarella, thinly sliced and divided*
½ cup grated Parmesan cheese
Preheat oven to 400 degrees. Lightly coat a 3-quart casserole dish or a 13x9, or 2-8” baking pans, with olive oil (or cooking spray).
Bring a large pot of salted water to a boil. Add ravioli and cook until it’s quite al dente, about 2 minutes (or 2 minutes less than suggested on package instructions).
Heat oil in s a sauté pan large enough to fit ravioli over medium heat until shimmering. Add mushrooms, season with salt and pepper and sauté until softened and lightly browned, 4-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add marinar sauce and stir to combine. Remove from heat and stir in the cooked ravioli.
Pour half the ravioli mixture into prepared baking dish and spread into an even layer. Cover with half of the mozzarella (*I used the pre-sliced mozzarella and only had enough to spread on this first layer). Pour remaining ravioli mixture over mozzarella. Top with remaining mozzarella and Parmesan. Bake in preheated oven until top is light golden and cheese is bubbling about 20-25 minutes. Let cool about 10 minutes before serving.
If freezing before cooking, you can bake straight from the freezer, covered with just foil, for 1 hour, then uncover and bake 15 minutes longer.
Recipe courtesy of the Milwaukee Journal/Sentinel
To print recipe CLICK HERE