This family-friendly casserole has all the flavor of lasagna and more, with none of the fuss. Just layer the pasta and meatballs with marinara sauce, cheese and herbs. No slippery, sticky noodles required.
Ingredients
1lb Armanino Cheese Ravioli (no need to defrost or pre-cook)
3 cups marinara sauce, purchased or homemade (about 24oz)
1lb ½ oz Armanino Gourmet Beef Meatballs (no need to defrost)
2 cups shredded mozzarella cheese
⅓ cup grated parmesan cheese
2 tablespoons chopped fresh basil or parsley
Directions
Preheat oven to 400°F. Spray a 9”x13” or smaller baking/casserole dish with cooking spray.
Pour 1 cup of the marinara in prepared baking dish and spread in an even layer.
Arrange half of the frozen ravioli in a single layer and top with half of the meatballs.
Pour another 1 cup of marinara sauce on top, spreading as best you can, and sprinkle with half of the mozzarella (1 cup).
Make another layer of the remaining ravioli, meatballs, 1 cup marinara and remaining 1 cup mozzarella. Top with the parmesan cheese.
Spray a sheet of aluminum foil (large enough to cover the pan) with cooking spray and place on top of the pan, oiled side down.
Bake for 20 minutes.
Remove foil and bake for 20-25 more minutes or until bubbly and hot in center. Let stand 5 minutes before serving and garnish with fresh chopped basil or parsley.
Chef’s Tips
There’s no need to defrost the ravioli or meatballs as they will cook in the oven for nearly 45 minutes, making this a great dish to pull together for an easy weeknight dinner.
To work in some vegetables, add fresh baby spinach on top of the marinara layers. Mushrooms or zucchini would be good too but sauté first as they will release a lot of liquid if added raw.
If you like, use Armanino Beef Ravioli or Cheese Tortellini in place of the Cheese Ravioli or switch out the sauce for an alfredo or meat sauce or add a few spoonful’s of Armanino Pesto Sauce between the layers.
To round out the meal, serve with a simple green salad or steamed broccoli, sauteed zucchini or asparagus.
