Ingredients
2x 1kg/2.2lb packages frozen jumbo cheese ravioli (you will likely use 1 ½ packages but it will depend on the size of your baking pan)
8 cups Massimo’s tomato sauce
3 cups shredded mozzarella cheese, divided
1 1/2 cups grated parmesan, divided
Parsley for garnish
Instructions
- Preheat the oven to 400F.
- Lightly grease your baking dish.
**Note: You don’t have to thaw or cook the ravioli first, just put it in the pan frozen. - Spread 2 cups of tomato sauce on the bottom of the pan.
- Layer ravioli in an even layer over the sauce (3 rows of 5-6 ravioli per row depending on the size of your pan – you want the edges to slightly overlap). Spread 3 cups of tomato sauce over the ravioli. Sprinkle 1 ½ cups of mozzarella cheese and ¾ cup parmesan cheese.
- Then, layer a second ravioli layer followed by 3 cups of sauce, 1 ½ cups of mozzarella cheese and ¾ cup of parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes. Then uncover and bake for an additional 20-30 minutes until sauce is bubbling and cheese is melted.
- Remove pan from the oven and let sit for 10-15 minutes before cutting and serving.
- Garnish with parsley.
TIPS
- This is a great dish to hide vegetables in. Get that food processor out and blitz up carrots, zucchini and even sweet peppers!