This Ravioli Bake is perfect for a weeknight dinner. It comes together in a flash and tastes like lasagna. I like to serve it with garlic texas toast and a salad.
1 large jar of your favorite pasta sauce. I like Trader Joe's Marinara.
1/2 cup water.
1 package of frozen beef ravioli. I get mine from Vons.
1 large bag of shredded mozzarella cheese.
1 jar of pesto. I use Trader Joe's.
1 wedge of Parmesan cheese. You can also use the pre-shredded kind in a tub.
Oven preheated to 375.
Mix your sauce with about half a cup of water. The sauce/water mixture is what cooks the ravioli. No boiling the ravioli is needed. Spread a little sauce in the bottom of a 8x12 pan or casserole dish. Lay frozen ravioli on top in a single layer.
Top with a little more sauce and shredded mozzarella cheese.
Top with remaining sauce and sprinkle with mozzarella cheese. Place dollops of pesto on top of entire dish.
Note: If you prefer to skip the pesto, sprinkle the top with some Italian Seasoning. I prefer the pesto, however, as it's what makes the dish really pop.