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The whole family will love the fun, cheesy flavor of this main dish that tastes like lasagna without all the fuss. Time-saving ingredients, including prepared spaghetti sauce and frozen ravioli, hurry the preparation along. —Mary Ann Rothert Austin, Texas
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Nutritional Facts 1 serving (1 cup) equals 553 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 1,294 mg sodium, 48 g carbohydrate, 3 g fiber, 34 g protein.
Originally published as Ravioli Casserole in Quick Cooking May/June 1998, p31
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 26, 2012 by musthavemuzk
saw a similar one about a week ago and then looked for related as it didnt grab my attention, but loved the idea of it.no cheese ravioli on the shelf so grabbed beef and used it. used italian blend shredded and regular mozzerella. didnt use parmesan on top.this is verry tasty!
saw a similar one about a week ago and then looked for related as it didnt grab my attention, but loved the idea of it.
no cheese ravioli on the shelf so grabbed beef and used it. used italian blend shredded and regular mozzerella. didnt use parmesan on top.
this is verry tasty!
Reviewed on Feb. 08, 2012 by hdodson@aol.com
This recipe is a favorite with my children.
Reviewed on Jan. 11, 2012 by christinem0616
My husband, who is really particular about his food, LOVED this! So did all my kids, 4, 2.5, and 10 months :) Definitely a keeper!
Reviewed on Dec. 05, 2011 by Folgers_up
I have been aking ravioli casserole for years. I add pepperoni layers after the cheese layers. Also, you do not need to cook raviloi's. They only need to be thawed out seperated in a single layer on wax paper. They cook and expand during baking and less pots and mess to clean up.
Reviewed on Nov. 17, 2011 by sulynn051467
I have made this twice now and even members of my family who don't care much for cheese love this quick and tasty recipe!
Reviewed on Jul. 24, 2011 by New Recipe Night!
This was really good and I don't even care that much for lasagna!
Reviewed on Jun. 29, 2011 by tea-talk
This was good, but I felt like it was just way too much cheese! I would probably add some meat next time, and maybe some onion and green pepper. I feel like this is a good idea that just needs tweaked a little to make it really great.
Reviewed on Jan. 26, 2011 by rstock
This was absolutely delicious! Tastes just like lasagna without all the fuss. I used a spinach ravioli and my husband and son didn't even notice they actually getting a serving of vegetable! Great recipe!
Reviewed on Dec. 10, 2010 by ppk0716
Oh my! I LOVE this recipe! I've made it a bunch of times already, and it is incredible. I highly recommend this because besides being very delicious, it is very simple to make with simple ingredients. You won't regret making this.
Reviewed on Aug. 24, 2010 by pixiebaker
This dish was just okay for me. I definitely want to make it again, however, and experiment with different sauces and cheeses. Thanks for the recipe, Taste of Home!
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