- 3-1/2 cups spaghetti sauce
- 1 package (25 ounces) frozen cheese ravioli, cooked and drained
- 2 cups (16 ounces) small-curd 4% cottage cheese
- 4 cups (16 ounces) shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Spread 1 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Ravioli Casserole
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"Sorry, I posted this in haste; I made the Cheesy Ravioli Bake. BUT, this sure looks good!!!"
"Tasty...but if we are going to have ravioli, we will just have ravioli."
"Delicious and very easy to make. I usually serve this with green beans, a salad, and garlic bread."
"Very good & easy. I also didn't boil the ravioli, which made it faster to make and alot less clean-up. A keeper."
"Delicious, easy to make and incredibly cheesy!"