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    Home » Recipes » Main Dishes » Pasta

    Baked Caprese Ravioli

    Published by Melissa on May 31, 2013 | Updated June 10, 2022 | 28 Comments

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    Featured Image for post Baked Caprese Ravioli

    The flavors of caprese, fresh basil, tomatoes and fresh mozzarella, in a quick, baked ravioli casserole. An easy, cheesy way to feed your family. 

    The other day my daughter and I fixed Light Creamy Pesto Ravioli for dinner. At the bottom of that recipe I linked to Taste & Tell’s Baked Ravioli recipe. Jenn said ooooh let’s try that one. So about a week later we were eating this delicious baked ravioli inspired by Deb’s recipe.

    I made caprese salad to take on a picnic on Mother’s Day, and I had plenty of leftover ingredients, so Baked Caprese Ravioli was born. The fresh mozzarella, melted in to a fantastic, stringy, cheesy pizza like topping.

    Baked-Ravioli-Collage-Barbara-Bakes

    We eat ravioli a couple of times a month and I like to buy the fresh ravioli at the warehouse stores. This time I bought the Heirloom Tomato, Basil & Mozzarella ravioli which worked perfectly in our caprese ravioli.

    I used my favorite quick pasta sauce, which is super quick and much more tasty than jarred sauce, but if you’d like, go ahead and use jarred sauce. Everyone loved this hot, cheesy meal and I loved that it was so easy too.

    Featured Image for post Baked Caprese Ravioli
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    Baked Caprese Ravioli

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Pasta
    Servings: 6 servings
    Author: Barbara Schieving
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    Ingredients

    • 1 tablespoon olive oil
    • 3 cloves garlic pressed or finely minced
    • 2 cans 15 ounces crushed tomatoes in rich puree
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon salt
    • 2 tablespoons fresh basil finely chopped
    • 1 pound refrigerated ravioli
    • 8 ounces fresh mozzarella thinly sliced
    • 1 cup freshly grated Parmesan Romano cheese

    Instructions

    • Preheat oven to 425º
    • Heat oil in a large saucepan over medium-high heat. Add garlic and cook for one minute, stirring constantly. Add tomatoes, red pepper flakes, and salt and heat until it comes to a boil. Remove from heat and stir in basil.
    • Toss sauce with ravioli. Pour into a greased 9x13-inch baking dish.
    • Top ravioli with a layer of mozzarella cheese, then sprinkle Parmesan Romano cheese on top. Bake 20 to 25 minutes, until sauce is bubbling and cheese is golden brown. Cool slightly before serving.

    More ravioli recipes you might like:

    Cheese Ravioli with Summer Squash Ribbons, Barbara Bakes
    Sweet Corn Ravioli with Brown Butter Basil Sauce, Parsley, Sage & Sweet
    Red Pepper, Garlic and Herb Ravioli, Barbara Bakes
    Quick Ravioli with Sun-Dried Tomatoes, Arugula & Hazelnuts, Cookin’ Canuck

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Mary

      February 04, 2017 at 5:25 am

      Can this be made ahead of time?

      Reply
      • Barbara Schieving

        February 04, 2017 at 5:46 am

        Hi Mary – I don’t see why not but I don’t think it would save a lot of time.

        Reply
    2. melanie thompson thompson

      April 13, 2016 at 10:14 am

      Can I use frozen ravioli? If so how should this be prepared

      Reply
      • Barbara Schieving

        April 13, 2016 at 11:39 am

        Hi Melanie – I think you could use frozen ravioli with no problem. I’d just add it frozen and increase the cook time a little until the sauce is bubbly, maybe only 5 minutes longer. If your cheese is getting too brown, cover it with tin foil.

        Reply
    3. Des @ Life's Ambrosia

      June 25, 2013 at 11:41 pm

      I just did something like this last week but with penne instead of ravioli and am now wishing I had done it with ravioli instead. This looks fantastic!

      Reply
      • Barbara Schieving

        June 27, 2013 at 5:25 pm

        Thanks Des – I’m sure it was fantastic with penne as well.

        Reply
    4. Jessica

      June 06, 2013 at 8:25 pm

      What a great idea. My kids are not big fans of lasagna noodles, so this is perfect. Thanks! 🙂

      Reply
    5. Nutmeg Nanny

      June 06, 2013 at 7:06 pm

      My husband will absolutely adore this! It looks so delicious 🙂

      Reply
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