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Cheesy Ravioli Bake

From

October/November 2005

Cheesy Ravioli Bake

When developing our Cheesy Ravioli Bake recipe, we wanted an easy, homemade alternative to store-bought ravioli and sauce. Cooking the spinach at the same time as the ravioli saved both time and dishes. We added the spinach to the water once the ravioli was cooked through; the spinach took just a few seconds to soften. A quick, creamy, basil-flavored tomato sauce was an easy, delicious way to top the ravioli. We baked the casserole in a hot oven to melt the cheese without drying out the ravioli.

Serves 4 to 6

Look for fresh ravioli near the cheese counter at the supermarket. Don’t overcook the ravioli. We found that cooking times varied between 4 to 7 minutes, depending on the brand.

Ingredients

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