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Cheese Ravioli Bake
...in your mind.
Cheese Ravioli Bake

Cheese Ravioli Bake

This is what happens when baked ravioli, lasagna and pepperoni pizza all get together, and honestly, it’s a beautiful thing. The refrigerated ravioli keeps it ridiculously easy, while pesto-spiked ricotta, marinara, mozzarella and mini pepperoni make it taste like you worked much harder than you did. Cheesy, bubbling and exactly the kind of dinner everyone wants. And it's better the next if you want to cook it early, and it freezes great...just sayin.

Serves 6-8ish

Ingredients

  • 1 (20-ounce) package refrigerated cheese ravioli
  • 2 cups marinara sauce
  • 3/4 cup whole milk ricotta
  • 3 tablespoons prepared pesto
  • 1/4 cup heavy cream
  • 2 cups shredded mozzarella
  • 1 (5-ounce) package mini pepperoni
  • 1/2 cup grated Parmesan

Directions

  1. Heat oven to375
  2. Stir together the ricotta and pesto and cream
  3. Spread a little marinara in the bottom of a 9 x 13-inch baking dish
  4. Layer half the ravioli, spoon over half the ricotta mixture, add half the marinara, then half the mozzarella and pepperoni
  5. Repeat the layers and finish withParmesan
  6. Bake uncovered 25 to 30 minutes until bubbling and browned
  7. Let rest 5 minutes before serving

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