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Ravioli Pasta Bake - It'sDelciously Simple
Sometimes you just want something a little different to the good old stand-by spag bol or lasagne.
This dish does it, and does it well. Ravioli in a delicious tomato sauce, baked in the oven with a cheesy topping.
It's quick.
It's super simple.
It's cheap.
It's delicious.
And leftovers, well they are even better!
I don't make the ravioli; I don't have the patience any longer to fiddle faddle around. Life is busy and hectic and when it comes to dinner, I just want to get it done and on the table. So I buy ravioli (or tortellini or agnolotti) when it is on half-price (because usually the half-price Leggos giant 600g packs are cheaper than the Coles brand) and stock the freezer.
It's so simple, and you can have the sauce made in the time it takes to boil the water to cook the ravioli.
This dish does it, and does it well. Ravioli in a delicious tomato sauce, baked in the oven with a cheesy topping.
It's quick.
It's super simple.
It's cheap.
It's delicious.
And leftovers, well they are even better!
I don't make the ravioli; I don't have the patience any longer to fiddle faddle around. Life is busy and hectic and when it comes to dinner, I just want to get it done and on the table. So I buy ravioli (or tortellini or agnolotti) when it is on half-price (because usually the half-price Leggos giant 600g packs are cheaper than the Coles brand) and stock the freezer.
It's so simple, and you can have the sauce made in the time it takes to boil the water to cook the ravioli.
So put a big pot of water on to boil. It needs to be boiling when you put the ravioli in, so it starts to cook straight away. It will only take four or five minutes to cook once it goes into the pot.
While the water is coming to a boil, get out a big saucepan. Take a tin of diced tomatoes and a tin of tomato soup and put them into the saucepan.
Add some diced onion (or dehydrated onion!), some basil and some garlic. Use what you have - I used dried onion, garlic and basil. If you have fresh, use fresh.
Let it all cook for a few minutes to thicken.
By now the pasta is cooked so drain it. Let it sit for a few minutes to dry a bit.
Stir it into the tomato sauce. Gentle! You don't want to break the ravioli.
Pour it all into an oiled baking dish. Smother it with grated cheese, cover with foil and put it into the oven for 20 minutes. After 20 minutes, take the foil off and return it to the oven for another 10 minutes so the cheese can brown and go all delicious and crispy on the top.
Serve it and enjoy it! We like it with a salad and garlic bread on the side.
Eye off the leftovers, but don't eat them! Let them cool, then package and put them in the freezer for an easy dinner on another busy night.
While the water is coming to a boil, get out a big saucepan. Take a tin of diced tomatoes and a tin of tomato soup and put them into the saucepan.
Add some diced onion (or dehydrated onion!), some basil and some garlic. Use what you have - I used dried onion, garlic and basil. If you have fresh, use fresh.
Let it all cook for a few minutes to thicken.
By now the pasta is cooked so drain it. Let it sit for a few minutes to dry a bit.
Stir it into the tomato sauce. Gentle! You don't want to break the ravioli.
Pour it all into an oiled baking dish. Smother it with grated cheese, cover with foil and put it into the oven for 20 minutes. After 20 minutes, take the foil off and return it to the oven for another 10 minutes so the cheese can brown and go all delicious and crispy on the top.
Serve it and enjoy it! We like it with a salad and garlic bread on the side.
Eye off the leftovers, but don't eat them! Let them cool, then package and put them in the freezer for an easy dinner on another busy night.
Ravioli Pasta Bake
Ingredients:
600g packet beef ravioli
1 tin tomato soup
1 tin diced tomatoes
1/4 cup dried onion
1 tsp oregano
1 tsp sweet basi
1/2 tsp garlic
salt and pepper
1 cup grated cheese
Method:
Pre-heat oven to 200 degrees Celsius.
Cook the ravioli in a large pot of boiling water for five minutes or according to the directions on the packet. Drain.
While the ravioli is cooking, in a large pot, combine the tomato soup, diced tomatoes, dried onion, sweet basil and garlic. Bring to a boil and turn down to a simmer. Let it cook and thicken while the pasta is cooking.
Add the drained ravioli to the sauce. Stir gently to combine. Pour into an oiled baking dish. Cover with grated cheese. Cover dish with foil and bake for 20 minutes. After 20 minutes remove the foil and return to the oven for 10 minutes so the cheese can brown.
Notes:
Adjust the herbs to suit your taste. Add more or less as required.
Use whatever cheese you have on hand - tasty, mozzarella, parmesan, cheddar or a combination of some or all.
600g packet beef ravioli
1 tin tomato soup
1 tin diced tomatoes
1/4 cup dried onion
1 tsp oregano
1 tsp sweet basi
1/2 tsp garlic
salt and pepper
1 cup grated cheese
Method:
Pre-heat oven to 200 degrees Celsius.
Cook the ravioli in a large pot of boiling water for five minutes or according to the directions on the packet. Drain.
While the ravioli is cooking, in a large pot, combine the tomato soup, diced tomatoes, dried onion, sweet basil and garlic. Bring to a boil and turn down to a simmer. Let it cook and thicken while the pasta is cooking.
Add the drained ravioli to the sauce. Stir gently to combine. Pour into an oiled baking dish. Cover with grated cheese. Cover dish with foil and bake for 20 minutes. After 20 minutes remove the foil and return to the oven for 10 minutes so the cheese can brown.
Notes:
Adjust the herbs to suit your taste. Add more or less as required.
Use whatever cheese you have on hand - tasty, mozzarella, parmesan, cheddar or a combination of some or all.