Ravioli Bake with Zucchini, Tomato, and Fresh Herbs Recipe
This Ravioli Bake is a hearty and comforting Italian-inspired dish featuring tender refrigerated ravioli combined with sautéed zucchini, onion, and garlic in a rich crushed tomato sauce, topped with fresh herbs and a blend of mozzarella and Parmesan cheeses, then baked to golden, bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ravioli
- 20 oz (560 g) refrigerated ravioli, uncooked
Vegetables
- 2 large zucchini, chopped into 1/3-inch (1 cm) rounds
- 1 large yellow onion, diced
- 4 cloves garlic, minced
Sauce
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Herbs
- 1/2 cup (10 g / 0.4 oz) fresh basil leaves, thinly sliced
- 1/4 cup (5 g / 0.2 oz) fresh parsley, roughly chopped
Cheese
- 8 oz (225 g) part-skim mozzarella cheese, shredded
- 1/2 cup (45 g / 1.6 oz) Parmesan cheese, finely grated
Other
- 1/4 cup (60 ml / 2 fl oz) olive oil
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Sauté the zucchini: Add the zucchini rounds to the skillet and cook until they begin to soften, approximately 5-7 minutes. Stir occasionally to ensure even cooking.
- Add crushed tomatoes and season: Pour the crushed tomatoes into the skillet with the vegetables. Season with salt and black pepper. Stir well to combine and let simmer for 10 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Mix in fresh herbs: Stir in the thinly sliced basil and chopped parsley into the sauce. Remove from heat once herbs are fully incorporated.
- Assemble the bake: Preheat your oven to 375°F (190°C). In a large baking dish, arrange a layer of the uncooked refrigerated ravioli. Spoon half of the vegetable tomato sauce over the ravioli, then sprinkle half of the shredded mozzarella and grated Parmesan cheese. Repeat the layering with the remaining ravioli, sauce, and cheeses.
- Bake the dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Serving: Remove from oven and let the bake rest for 5 minutes before serving. This allows the dish to set slightly, making it easier to portion and enjoy.
Notes
- Refrigerated ravioli cooks well in the oven without boiling first, as it absorbs the sauce while baking.
- Feel free to use fresh mozzarella for a creamier texture but adjust baking time as it melts faster.
- Fresh herbs add brightness; substitute dried herbs if fresh are unavailable but reduce quantity by half.
- This dish can be prepared ahead and refrigerated before baking for convenient meal prep.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
