Baked Caprese Ravioli
Servings: 6 servings
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.