Casseroles > Italy > Pasta > 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 & black pepper to taste
Olive oil-flavored nonstick cooking spray
Cook ravioli according to package directions; drain. In a large pot, combine Alfredo and tomato sauces. Season to taste with salt and black pepper; stir. Add drained ravioli to sauce mixture; toss gently to coat. Spray a baking dish with olive oil-flavored nonstick cooking spray. Pour in the ravioli and sauce mixture; even surface with a spatula.
Top with Parmesan/Romano/Asiago grated cheese mixture and a sprinkling of parsley. Bake in a 350-degree 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.
*Ravioli Casserole images (C) Shenanchie.
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