RAVIOLI CASSEROLE

Ravioli Casserole image

Ravioli and Lasagna mixed! My nieces and Nephews love this dish. The fact that I can get them to eat veggies with it is a bonus.

Provided by Tara Waites @TLW527

Categories Pasta

Number Of Ingredients 10

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Ingredients

1 bag(s) fresh or frozen beef ravioli
1 jar(s) sweet basil marinara sauce
1 jar(s) chunky marinara sauce
16 ounce(s) ricotta cheese, part-skim
1 ounce(s) fresh basil, minced
1 cup(s) diced bell pepper & onion (1/2 cup of each)
1 cup(s) grated Parmesan cheese
1 bag(s) shredded cheese (Italian blend)
1 - egg
1 ounce(s) minced parsley (fresh)

Steps:

In a large pot, boil the ravioli according to the package directions. Drain and set to the side.
In a saute pan, saute the bell pepper & onion. Add the fresh basil and the sauces. Simmer on low for 15 mins.
While the sauce is simmering, whip the egg and mix it with the ricotta and parsley.
Preheat the oven at 350.
In a lasagna pan add 1/2 cup of sauce at the bottom of the pan. Layer the ravioli until it covers the pan.
Top each ravioli with 1 teaspoon of the ricotta mixture, sprinkle with Parmesan. Top with sauce. Repeat for a second layer and top with the shredded cheese.
Bake at 350 for 30 minutes. Serve with salad or a vegetable and garlic toast.

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