Easy and Delicious Baked Ravioli

If you need an easy and delicious, QUICK meal, this is it.  It’s also just different enough that I can get away with it being something new.  Yay!  Best of all, it’s only FOUR ingredients.

Here’s how I make it:

As always with all of my recipes, if you don’t have something, say ricotta cheese, substitute something else.  I like cottage cheese in bakes like this.  If you don’t have spinach and cheese ravioli, use what you have.  I like this though because it gets more veggies inside us without sacrificing the taste.  This was excellent and I’ll definitely keep it stocked in my freezer from now on.  I HIGHLY recommend the Rao’s marinara though.  Yes, it costs the earth for a spaghetti sauce, but it also tastes amazing, and it doesn’t give everyone in my house heartburn.  Which is worth a gold piece or two.  Right?  Right.

Pour about 1/3 of your spaghetti sauce in the baking pan….

Put down a layer of ravioli…..  Get out your handy dandy scooper….

Put down a layer of ricotta (or cottage cheese)……  The scooper just makes everything more tidy, which makes my heart happy….

Sprinkle over some shredded cheese….

Add another layer of spaghetti sauce….

More ravioli and ricotta…..

More shredded cheese……

And just keep doing that until you are happy or you run out of supplies, OR your pan is completely full.  You do you, boo.

Bake until golden brown and bubbly.  I don’t mind that the ricotta doesn’t spread much, but if you do, just smear it about with a rubber spatula.  But I don’t have time for that…. YUM.
Serve with my favorite garlic bread.  And a giant salad.  More salads Tracie……

And voila!  Here’s the handy dandy printable.