Ravioli Bake

This Ravioli Bake is made with a homemade marinara, pasta, layered and baked to cheesy perfection. It uses pantry staples like tomato sauce, tomato paste, garlic, onions and of course a pinch of red pepper flakes for an amazing taste. On the table in under 30 minutes, a certain family favorite and ideal meal prep recipe.

There is something just wonderful about ravioli. For me it is comfort food, with an amazing texture and taste.

Fried raviolis are one of my beloved favorites, as in my Toasted Ravioli recipe. I have made them often and love to serve them with my Ranch Dressing, the Spaghetti Sauce, or my Arrabbiata Sauce.

I tell you it is an impressive meal and so easy to make.

Why this is the best Ravioli Bake

Everything comes together really easy and fast. You might even think it is so good to be true. Yet, it is true and the result is so impressive.

The flavors are outstanding and are created from a combination of red pepper flakes, garlic and Italian herbs.

The texture: tomato paste and sauce are amazing because you get a texture which isn’t to thin or thick. Just right with a great balance.

Richness and extra flavor: vegan mozzarella and parmesan are the key to cheesy goodness that you can tell from the first to the last bite.

Easy to handle with step by step pictures which show you each step so you know the result is spot on and amazing.

What’s in this Ravioli Sauce

You know that any Ravioli recipe needs an awesome sauce to be complete.

Here is what you need for mine:

• Tomato sauce
• Tomato paste
• Garlic
• Onion
• Olive oil
• Red pepper flavors

What you need for the Ravioli Bake

Here is what you need further:

• Vegan ravioli
• Vegan parmesan and mozzarella

How to make Ravioli Bake

Preheat oven to 360°F and set a 8×11 inch casserole dish aside. 

Start with cooking your ravioli according to the package directions. That will depend on whether you use fresh or frozen (frozen doesn’t need to be cooked before).

Next heat olive oil in a skillet, add finely diced onions and garlic. Fry for around 4 minutes until fragrant, then give tomato sauce, paste, red pepper flakes, Italian herbs to the skillet. Season with a pinch of salt and pepper, and mix with cooked raviolis.

Now transfer half of the ravioli to the casserole dish and sprinkle half of vegan mozzarella and parmesan over it. Repeat with the rest and bake in the oven for 15 minutes.

Storage instructions:

Leftover of the Ravioli Bake can be kept covered in the fridge for around 5 days.

For freezing, put it into a freezer friendly container, or make individual portions, secure with a lid on top.  Keep in mind to allow thawing completely before reheating. Overnight is best.

Tips:

If you love more variation, try out swapping out the marinara sauce and used my Alfredo Sauce instead.  If you love alfredo sauce like me, then it is definitely a try.

Spinach is also great and a nice add on for texture.

Other pasta recipes to try:

• Asparagus Pasta
• Lemon Pasta
• Puttanesca Sauce
• Creamy Mac and Cheese

If you try this Ravioli Bake, snap a picture and tag be on Instagram or Facebook. 

Cheers, Florian.