Marinara sauce - homemade or your preferred jar brand (about 3 cups or 1 jar)
Alfredo sauce - homemade or your preferred jar brand (about 3 cups or 1 jar)
2 T. minced garlic, if desired
1 T. basil pesto
1/2 cup Parmesan cheese (if you use the jar Alfredo sauce, otherwise omit)
Frozen ravioli - any kind you like - meat, cheese, spinach, etc
Pepperoni slices - 1 pkg
Mozzarella cheese - 4 cups (two bags), shredded
|Layering process for baked Ravioli|
Directions: In a large measuring cup or medium bowl, mix the marinara and Alfredo sauce, pesto Parmesan and garlic to create a pink sauce. Put a layer of sauce in the bottom of a
9 x13 casserole dish (to keep the ravioli from sticking.) Empty the first package of ravioli into a medium bowl and pour half of the sauce over the ravioli and stir, coating the pasta.
Pour the coated ravioli into the casserole dish and spread evenly. Cover the ravioli with a layer of cheese - we used an entire bag (about 2 cups) - but we love cheese (and it was on sale!). The next layer is pepperoni; again make it an even layer.
Now repeat the process with the second bag of ravioli. If you have sauce remaining, pour it over this layer of ravioli. Now add the cheese and pepperoni layers again. Cover the casserole with foil and bake at 350 for 30 minutes. Remove the foil; bake an additional 5-10 minutes until the top is golden brown.
adapted from Richly Blessed
|Baked Ravioli with Pepperoni|
Other pasta recipes you might like -