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Luxurious Sun-Dried Tomato & Cheese Baked Ravioli

Imagine biting into tender ravioli bathed in a creamy and flavorful sauce, layered with sun-dried tomatoes and a cheesy top that's deliciously golden. This Luxurious Sun-Dried Tomato & Cheese Baked Ravioli recipe elevates humble, shop-bought ravioli into a feast meant to impress. This easy to prepar...
2
55 min
TOTAL TIME
597
CALORIES
$2.43
PER SERVING
Luxurious Sun-Dried Tomato & Cheese Baked Ravioli
Ingredients
BAKING
6 SERVINGS
Alfredo Sauce
2 1/2 cups alfredo sauce
Grated Parmigiano Reggiano Cheese
3 tbsp grated parmigiano reggiano cheese
Sun Dried Tomatoes
7 oz sun dried tomatoes
julienne cut, drained
Shredded Mozzarella Cheese
2 cups shredded mozzarella cheese
Frozen Cheese Ravioli
25 oz frozen cheese ravioli
GARNISH
Black Pepper
1/2 tsp black pepper
Salt
1 tsp salt
Fresh Basil
1/4 cup fresh basil
chopped
Directions
PREPARATION
10 min
PREP TIME
45 min
COOK TIME
55 min
TOTAL TIME
1
Preheat your oven to 375 degrees Fahrenheit.
BAKING
2
Spread a cup of the Alfredo sauce evenly in the bottom of a 9x13 inch baking dish.
3
Arrange a single layer of the frozen cheese ravioli over the sauce.
4
Cover the ravioli with another cup of Alfredo sauce, then sprinkle half of the sun-dried tomatoes and a cup of Mozzarella cheese.
5
Repeat the layering process starting with ravioli and ending with the remaining Mozzarella cheese.
6
Cover the dish with aluminum foil and bake for 35 minutes, until the ravioli is cooked.
7
Remove the foil, sprinkle the Parmigiano-Reggiano cheese over the top, then return to the oven to bake for an additional 10 minutes, until it's bubbly and golden on top.
GARNISH
8
Take the dish out of the oven and let it rest for 5 minutes. Before serving, sprinkle with the chopped fresh basil and season with salt and pepper to taste.
Health Info
Macros
53g
CARBS
28g
FAT
32g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why does my ravioli break apart while boiling?
How can I prevent my ravioli from turning out soggy?
How can I tell when my ravioli is done boiling?
What's the best sauce to pair with my ravioli?
What fillings can I use in a ravioli dish?
Why does my pasta dough come out too sticky?
Can I make ravioli with ready-made pasta dough?
Can I prepare ravioli in advance?
Can I make vegan or gluten-free ravioli?
What's the best way to store leftover cooked ravioli?