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Cheesy Ravioli Bake

 Cheesy Ravioli Bake
It takes less than 30 minutes to prep this hearty, crowd-pleasing meal. Nutmeg, white wine and basil give it an extra-special flavor you just can't help but love. —Margie Williams, Mt. Juliet, Tennessee
8 ServingsPrep: 25 min. Bake: 35 min. + standing


  • 1 package (25 ounces) frozen cheese ravioli
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups milk
  • 1/4 cup white wine or vegetable broth
  • 1/2 cup minced fresh basil
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2-1/2 cups marinara or spaghetti sauce


  • Cook ravioli according to package directions.
  • Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt
  • and nutmeg until smooth; gradually add milk and wine. Bring to a
  • boil; cook and stir for 1 minute or until thickened. Remove from the
  • heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup
  • Parmesan cheese.
  • Drain ravioli; toss with sauce mixture. Transfer to a greased 13-in.
  • x 9-in. baking dish. Top with 1 cup mozzarella cheese and marinara
  • sauce; sprinkle with remaining cheeses.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes

2 of 2

Cheesy Ravioli Bake (continued)

Directions (continued)

  • longer or until bubbly. Let stand for 15 minutes before serving.
  • Yield: 8 servings.
Nutritional Facts: 1 cup equals 503 calories, 22 g fat (12 g saturated fat), 83 mg cholesterol, 1,155 mg sodium, 49 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.