Speedy Cheesy Ravioli Bake
Pick up a pack of your favourite ravioli from the supermarket and transform it into a comforting pasta bake with this speedy recipe, complete with layers of pasta, a simple tomato sauce, and plenty of oozing mozzarella.
Introduction
Let’s be honest, this isn’t haute cuisine and it’s not trying to be. This is pure, unpretentious comfort food: simple, satisfying and ready in minutes. Perfect for those chaotic Monday nights after a long day at work or when you’ve accidentally had one too many vinos on a Friday night. Enter my speedy, cheesy ravioli bake. Layers of shop-bought pasta, rich tomato sauce and plenty of gooey, melted cheese. It’s exactly what I want when I am cooking at home in the week. Nothing fancy or fiddly. Feel free to use any fresh ravioli you like. I love a spinach and ricotta, and the cheese and ham ones are a massive guilty pleasure for me. You do you and use whatever you love.
Ingredients
| 1 tbsp | olive oil |
| 700g | tomato passata |
| 2 tbsp | tomato puree |
| 2 tsp | garlic powder |
| 2 tsp | dried oregano |
| 500g | fresh ravioli |
| 160g | grated mozzarella (from a bag or the firm stuff) |
| 200ml | just-boiled water |
| salt and pepper |
Method
Preheat the oven to 220ºC/200ºC fan/gas 7. Rub the olive oil all over a 24x32cm roasting tin.
Whisk together the tomato passata, tomato puree, garlic powder, dried oregano and a large pinch of salt and pepper. Spoon a few tablespoons into the roasting tin and spread out all over the bottom to stop the pasta sticking.
Layer up half the ravioli in the roasting tin. I’m a real neat freak so I like nice lines but feel free to do it your way. Spoon over half the tomato sauce and sprinkle over half the cheese. Add the remaining ravioli (in fun lines if you like!), then spoon over the remaining sauce.
Pour 200ml of just-boiled water into the roasting tin and gently push the ravioli down into the sauce so they’re just covered. Sprinkle over the remaining cheese and cover with foil. Put into the oven and cook for 10 minutes to soften the ravioli.
Remove the foil and return the ravioli to the oven to roast for 10 to 12 minutes so the cheese can melt and go all oozy. Serve immediately.
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