Easy Cheesy Baked Ravioli is what to cook for dinner when you can’t decide between ravioli and lasagna. This recipe is super easy to put together, great for reheating the next day if you’re lucky enough to have leftovers, can be made vegetarian, features a few convenience ingredients to make life easier and it’s the ultimate comfort food. What more could you want?
When it comes to the ravioli, you have some room to experiment here. I like to use beef ravioli for this recipe, but if you’re cooking for any vegetarians you can absolutely use a meat-free option. I love the La Famiglia Rana Braised Beef & Red Wine Ravioli for this dish, but if I want to make it meat-free I like the Waitrose Spinach & Ricotta Ravioli. There are so many options out there, but these are the ones I’ve been using if you’re not sure where to start.
One of the things I like about Easy Cheesy Baked Ravioli is that it’s all made in the same pot, but it doesn’t have to be. If you have something you can use on the hob and in the oven like a cast iron casserole, that’s perfect. If you don’t have one don’t worry – you’ll just need a stove-top frying pan and also a roasting tin or other oven-proof dish and it’s going to work out exactly the same.
As for the sauce, I almost never cook with a ready-made sauce since I learned how to make my own several years ago, but for this recipe I decided to take the easy route. I like the Daylesford Organic Tomato & Basil Sauce which I can get easily in my Ocado order, but you should feel free to use any pasta sauce you like. Let’s get started!
Ingredients
- 125 ricotta cheese
- 1 egg
- 250g shredded mozzarella cheese
- Salt & pepper
- 1 tablespoon garlic oil or regular olive oil
- 280g jar of pasta sauce
- 500g fresh ravioli (beef, cheese or spinach & ricotta)
- Parmesan cheese to grate over top
- A drizzle of olive oil
Method
- Preheat the oven to 180° C/ 160° Fan / 350° F.
- In a large bowl add the ricotta cheese, egg and mozzarella cheese along with some salt & pepper and stir to combine.
- In a heavy-based pan or casserole (preferably one that is oven-safe) add the oil and heat it over medium heat. Pour in the sauce along with a jar full of water and bring this mixture to a boil.
- Once the sauce has started to bubble, reduce the heat a bit and add in the ravioli, stirring to make sure all of the pasta is coated in the sauce. If you’re not using an oven safe pan, pour your ravioli and sauce into a greased roasting tin or oven safe dish at this point.
- Turn off the heat and spoon the cheesy egg mixture on top of the saucy pasta. It doesn’t need to spread as it’s quite thick and will be more like little scoops of ice cream on top – don’t worry it will melt down in the oven, but do try to cover as much of the top surface as possible. Grate some Parmesan cheese over top of the whole lot, sprinkle with some freshly ground pepper and then lightly drizzle some olive oil across the top.
- Bake in the oven for 20 to 25 minutes or until fully melted and looking golden on top. Serve hot.
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