• 6servings
  • 75minutes
  • 414calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 jar(s) (26 oz) triple mushroom pasta sauce

  2. 2 bag(s) (13 oz each) frozen square cheese ravioli , thawed 1 1/2 cup(s) shredded Italian cheese blend

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Coat a 9-in. square baking dish and a sheet of foil with nonstick spray. Put pasta sauce in a bowl; stir in 1/2 cup water.

  2. Spread 1 cup sauce in dish. Top with 20 ravioli (or 1/3 of the total), flat sides up and just touching each other. Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.

  3. Repeat layers once. Top with remaining ravioli, sauce and cheese. Cover tightly with foil, sprayed side down.

  4. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes until cheese is barely golden.


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