Ravioli is a timeless family favorite that never disappoints. This baked version takes it up another notch by topping it with succulent sauce and a cheesy melt. It's mouth-watering.
At a glance
1/2 cup onions, chopped 1/2 tsp salt 1 tsp garlic, chopped fine 2 cups water 26 oz. low-fat spaghetti sauce 50 oz. frozen cheese ravioli 15 oz. tomato sauce 8 oz. part skim mozzarella cheese, shredded 1/2 tsp. Italian seasoning
Preheat oven to 350. In a large skillet, cook onions and garlic until tender. Add, pasta sauce, tomato sauce, water, Italian seasoning, and salt. Mix well and heat until cooked thorough. Place one cup of sauce mixture onto bottom of 9 by 11 pan. Add half the cheese ravioli; top with one cup cheese. Repeat with remaining cheese ravioli and cheese. Pour remaining sauce mixture evenly over top. Cover with aluminum foil and bake for 15 minutes.
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