Casseroles > Italy > Pasta > Ravioli Casserole >
Ravioli Casserole
1 pkg. (9 oz.) Wild Mushroom Agnolotti Ravioli
1 pkg. (9 oz.) Spicy Beef & Sausage Ravioli
1 pkg. (9 oz.) Quattro Formaggi Agnolotti Ravioli
1 jar (16.9 oz.) Alfredo Sauce
1 can (8 oz.) tomato sauce
2 or 3 TBS prepared mix of Parmesan/Romano/Asiago grated cheese
Salt & pepper to taste
Olive oil-flavored non-stick cooking spray
Parsley
Cook ravioli according to package directions; drain. In a large pot, combine Alfredo and tomato sauces. Season to taste with salt and pepper. Stir. Add drained ravioli to sauce mixture; toss gently to coat. Spray a baking dish with olive oil-flavored non-stick cooking spray. Pour in the ravioli and sauce mixture; even with a spatula. Top with Parmesan/Romano/Asiago grated cheese mixture and a sprinkling of parsley. Bake in a 350-degrees F oven for about twenty minutes, or until heated through. Serve.
Notes: Use any pre-packaged ravioli with fillings to preference. For our recipe, we used Buitoni ravioli varieties. We also added one tablespoon of leftover melted butter with minced garlic into the sauce mixture, which was originally prepared for garlic bread use.
More photos (click on images to see larger sizes in a new window):
(Above): Ravioli Casserole before baking (left), and then (right) individual serving view.
*Ravioli Casserole images (C) Shenanchie.
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