Cheesy Baked Ravioli

    45 minutes

    Ravioli is cooked then added with a tomato pasta sauce to a baking dish then covered in grated mozzarella and parmesan cheese. A great pasta bake that can be eaten alone or with a fresh salad.

    118 people made this

    Serves: 8 

    • 4 (400g) tins diced tomatoes with juice
    • 4 (400g) jars tomato pasta sauce
    • 1 onion, diced
    • 2 tablespoons Italian herb mix
    • 1 teaspoon salt
    • 1 cup (250ml) water
    • 2 cloves garlic, crushed
    • 1/2 cup grated Parmesan cheese
    • 500g grated mozzarella cheese
    • 1 1/2 kg cheese ravioli

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium saucepan combine the diced tomatoes, pasta sauce, diced onion, Italian herb mix, salt and water. Stir in the garlic then allow the mixture to simmer for 2 hours. If sauce seems dry add additional water.
    2. In large saucepan of boiling salted water cook the ravioli until done. Drain.
    3. In a 23x33cm baking dish layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
    4. In an oven preheated to 200 degrees C bake for 30 minutes or until light golden brown.
    5. Let cool 15 minutes before serving.

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    Reviews in English (83)


    You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea!  -  25 Jan 2010  (Review from Allrecipes USA and Canada)


    I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty.  -  28 Dec 2005  (Review from Allrecipes USA and Canada)


    My family liked this, although other reviews are right, it tastes a lot like lasagna. I used a 9 oz package of fresh ravioli and made 1/4 of the sauce. This was perfect for the three of us and even had enough left over for my daughter and I to have for lunch today. I would like to try this with meat ravioli next time. I think it would make an interesting combination. Also, if anyone is wondering I don't see why you can't use jarred sauce to save time. I made the sauce as directed. It was good, but nothing spectacular.  -  14 Oct 2003  (Review from Allrecipes USA and Canada)