Baked Ravioli

So my second job is basically a receptionist position. I’m sitting at a computer for 4 hours, where I have to do basic computer skills such as emails, scanning, data entry, etc. and I’m answering any phone call that comes in, and helping anyone who comes through the front door. But when there isn ‘t any of that stuff going on, I can do whatever I want (on the computer at least) as long as I’m ready to answer the phone if it does ring. So during these 4 hours, after I get bored of Facebook and finish reading all the blogs posted during the day I browse recipes, cooking blogs (such as those listed on my side bar), martha stewart, all recipes, my recipes, or any others I happen to happen upon. I make lists of the recipes I like, and lately I’ve even started to organize them according to type of food, dish as well as ethnicity.

Baked Ravioli

Of course there are probably many of those that I will never actually make, because when I’m thinking of what to make for dinner I don’t always go back to the list. BUT, the other day I was craving Italian food. (Probably because the previous week Nate and I basically cut carbs from our diet.) And I went to the listed and decided upon Martha Stewart’s Baked Ravioli. Here is my slightly edited version.

Update:  1/25/13 I made this again this week and it was delicious once again. I didn’t have stewed tomatoes so I added plain canned tomato sauce to the mix and that eliminated step  7 for me because none of the chunks were too big for us. Ps. If you use cheese ravioli like we did then this is a great vegetarian option.
Baked Ravioli

Ingredients

  • 1 TBS olive oil
  • 1 1/2 TBS minced garlic
  • salt, to taste
  • pepper, to taste
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (14.5 oz) can diced Italian flavored tomatoes
  • 2 lbs frozen ravioli or other noodles
  • 1 cup shredded mozzarella
  • 1/4 cup Parmesan

Directions

  1. Preheat your oven to 425 degrees.
  2. Heat olive oil in a large sauce pan over medium heat.
  3. Add minced garlic and saute with salt and pepper for about 1 minute.
  4. Add thyme, oregano and tomatoes.
  5. Bring sauce to a boil and reduce heat to a simmer.
  6. Break up tomato chunks with a spoon as much as possible.
  7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
  8. Return blended mixture to the sauce.
  9. Simmer for about 15 minutes.
  10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven.
  11. Drain water from pasta.
  12. Toss pasta and sauce in a large bowl.
  13. Pour pasta into a 9×13 pan.
  14. Top pasta with Parmesan cheese, then mozzarella cheese.
  15. Bake for 20 minutes, until pasta is golden.
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Baked Ravioli

Baked Ravioli
I thought this was amazing. Although I really like the sauce recipe I learned from my parents, I’m always up for finding new tomato sauce recipes, and this one was perfect.
How do you decide what to make for dinner?
 

15 Comments

  1. This sounds super yummy!

  2. This looks delish! I am a new follower from the blog hop! I would love it if you would stop by and become my newest follower! Thanks!Kirsten

  3. This seriously looks amazing. I am bookmarking it right now to try for dinner next week! Thanks for sharing! We are your newest follower and we just wanted to thank you so much for linking up to our party! We would love to have you come back again tomorrow for Strut Your Stuff Saturday! Camille @SixSistersStuff.blogspot.com

  4. Look so good. I will make it on next Tuesday. Thank you for this recipe.

  5. I added cooked zucchini to the blender and ground sausage to the sauce. The family loved it

    1. So glad you liked it. Those additions sound delicious!

  6. I like the idea of adding sausage. Thanks for the tip, Farrah!

  7. next time instead of pasta use spaghetti squash , have done similar receipe and was awesome.

    1. I still haven’t tried spaghetti squash! I definitely need to soon!

  8. I made this and it was fantastic! The flavors of the sauce were exactly what I want when I have ravioli. This will be a mainstay in my house. I blended my tomatoes before cooking them, it worked very well. Thanks for the recipe.

  9. I’ve never seen frozen ravioli? What brand did you use?

    1. Leah, I don’t remember what brand I used, but you can just use any of the refrigerated brands (I often get one of the two packs of the refrigerated ones from costco and use one now and freeze one for later).

  10. This looks superb and extra cheesy ….. challenging as a milk-allergy sufferer, but Husband would LOVE this (especially if I switch the ravioli for another noodle). In fact, I’m gearing up for a trip back home to Kentucky next week (last visit before travel restrictions and baby showers) and this is something I can prepare prior to my departure. I might try freezing one too, for future consumption by Husband! I’ll also make it “meaty” by adding a pound of ground beef or Italian sausage. Love the idea — thanks for the inspiration!!!!

    1. Sorry you have a dairy allergy Nicole, I can’t even imagine! This would be a great meal for your husband, and I think it would be great with meat added too. Also, it makes up a pretty big pan, usually a 9×13, so we usually freeze some of it (since its just the 2 of us) and it reheats great!

  11. I enjoyed reading your post. We same some of the same qualities as far as cooking, finding recipes and professions. Thanks for sharing

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