Appetizers/Snacks Salads Side Dishes Entrees Desserts Party Menus 5 Ingredients or Less
Sign-up free for Zola's weekly recipe and column (Provided by

Ravioli Bake--NEW

Recipe: Ravioli Bake--NEW NEW


    I'm sort of on my casserole kick at the moment. I'm enjoying putting the elements of a meal in a casserole and putting it in the oven to bake. While it bakes, my husband and I have been playing a rousing game of cards.



    1-- 9 oz bag of pre-made ravioli. You can use frozen and thawed or fresh. I use beef ravioli, but this recipe would work with plain cheese or even spinach ravioli.
    1 cup of diced pepperoni
    ½ onion diced
    ½ red pepper diced
    1 Tbl olive oil
    6 oz of sliced mushrooms
    1 medium zucchini sliced into coin shapes
    1-- 26 oz jar of tomato pasta sauce. I used garlic/onion flavor. You can choose your favorite.
    1 cup of shredded Swiss cheese
    1/3 cup of shredded Parmesan cheese


    Put your ravioli and pepperoni in a large mixing bowl. Now, heat the olive oil in a large sauté pan and add the onion, red pepper, mushroom and zucchini. Sauté them all on medium high heat to loosen them up. Stir often. You want to cook them about half way. Then immediately add these items to the bowl with the ravioli. Pour the pasta sauce on top and gently stir the whole mess.

    Pour into a 9 X 9" ovenproof glass dish. Spread the two cheeses on top. Bake, uncovered, at 350 for 40 - 50 minutes. Let it sit on the stovetop for about 10 minutes before you cut into it. This gives you 4 nice servings.

Serving Suggestions:

    A side salad and some garlic bread make this a feast. You can also make this a vegetarian meal by using cheese or spinach ravioli and leaving out the pepperoni. Still tastes great!

Enjoy. Cheers! Zola

Email this recipe to a friend!

View a Printable version of this Recipe

© 2018 Dinner with Zola. All Rights Reserved.