An old family recipe with some updating. Quick preparation is a plus for this recipe! Try using two, ten, or 40 cloves of garlic!

Pati

Recipe Summary

Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.

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  • In large pot of boiling salted water cook the ravioli until done. Drain.

  • In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.

  • In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.

Nutrition Facts

588 calories; protein 34.7g 69% DV; carbohydrates 64.6g 21% DV; fat 21g 32% DV; cholesterol 97.7mg 33% DV; sodium 1704.6mg 68% DV. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2010
You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea! Read More
(86)

Most helpful critical review

Rating: 3 stars
01/12/2004
What a dissapointment! Not "zesty" enough! Tasted like tomatoes and a lot of cheese -- the baked cheese on top was excellent but still didn't save it! IF I do this again I'll use my own spaghetti sauce (if not I'd at least add a pound of Italian sausage!) I also used fresh four-cheese ravioli instead of frozen. Read More
(5)
126 Ratings
  • 5 star values: 56
  • 4 star values: 46
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
01/26/2010
You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea! Read More
(86)
Rating: 5 stars
12/28/2005
I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty. Read More
(52)
Rating: 4 stars
10/29/2003
My family liked this, although other reviews are right, it tastes a lot like lasagna. I used a 9 oz package of fresh ravioli and made 1/4 of the sauce. This was perfect for the three of us and even had enough left over for my daughter and I to have for lunch today. I would like to try this with meat ravioli next time. I think it would make an interesting combination. Also, if anyone is wondering I don't see why you can't use jarred sauce to save time. I made the sauce as directed. It was good, but nothing spectacular. Read More
(42)
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Rating: 5 stars
06/18/2003
This is delicious and also works fine with prepared sauce. Read More
(21)
Rating: 5 stars
07/27/2006
I had a huge bag of ravioli I wanted to use up-and this was such a nice change of pace. The sauce itself-I used 2 cans diced tomatoes and two huge cans of crushed tomatoes-that's all I had on hand. I sauteed the onion and garlic in 3 tbs olive oil on low heat for 10 minutes and added in fresh basil and parsley from my garden. I then poured in all the sauce and added salt pepper and a handful of parmesan cheese. After that simmered for 2 hours-I cooked the ravioli and gently mixed in some sauce. I spread sauce on bottom of pan and did ravioli parmesan cheese mozz cheese more ravioli sauce parmesan cheese and mozz cheese as my layers. I baked covered for 30 minutes and removed cover for last 10 minutes to get a nice top. My husband thought it was a cool idea to make a ravioli lasagna! Read More
(21)
Rating: 5 stars
01/11/2012
For just us two people, I used an 8 x 8 pan, put jarred sauce in bottom of pan, frozen ravioli on top, fresh mushrooms sliced on top, sprinkled w/italian cheeses, repeated the ravioli and rest of jarred sauce mixed w/1 8-oz can of tomato sauce and then finished it with the shredded cheeses on top. Covered tightly in tin foil and let sit out for 1 hour to give the uncooked frozen ravioli a ""thawing start. Cooked in a preheated 400 degree oven for 35-40 minutes, uncovered, and then turned oven off as it "cooked" another 5-10 minutes - so awesome - served with garlic bread. There were some leftovers for hubby's lunch next day!:) He said it was "even better" after re-heating in microwave at work! Read More
(12)
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Rating: 5 stars
01/07/2004
Excellent recipe! I've made this a few times now sometimes I use italian tomatoes sometimes regular. I prefer the petite-cut type. My husband has requested I make this marinara sauce for all future pasta dishes so I jarred up a big batch. He prefers the sauce with meat in it. My 7-year-old stepdaughter got to help make the sauce after asking me if chopping onions really makes people cry! A very easy recipe that makes the house smell heavenly. I use little or no water but my leftovers are a little dry; next time I'll go ahead and add all the water. Read More
(10)
Rating: 5 stars
12/15/2005
Great easy recipe although I cheated quite a bit! For the amount of ravioli listed in the recipe I used nearly two 28 ounce jars of organic store bought pasta sauce instead of making the sauce in the recipe. I also used 3 cups of a four cheese blend (including asiago provolone mozzarella and parmesan). I mixed the cooked ravioli with the sauce in a large bowl first before placing everything into the baking pan (I wanted the ravioli thoroughly coated with sauce). I poured half of the ravioli mixture into the baking pan and sprinkled on about 1 cup of cheese then topped with remaining ravioli and cheese. This recipe makes alot - I used a 15x10 inch pyrex baking pan. Great dish to serve on a cold winter day! Read More
(8)
Rating: 5 stars
06/08/2010
I thought this was very good. I followed the recipe except I cooked the onions and garlic in butter for a few minutes until soft then added the other ingrediants. I also took about 1 cup of cottage cheese mixed one very small egg and then used this for a layer in the casserole. Then completed as stated. I thought it added a nice touch. Next time I may try some Ricotta cheese instead of the cottage. Just happened to have the cottage on hand. Read More
(8)
Rating: 3 stars
01/12/2004
What a dissapointment! Not "zesty" enough! Tasted like tomatoes and a lot of cheese -- the baked cheese on top was excellent but still didn't save it! IF I do this again I'll use my own spaghetti sauce (if not I'd at least add a pound of Italian sausage!) I also used fresh four-cheese ravioli instead of frozen. Read More
(5)
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