One Pot Ravioli with Marinara Sauce- No boil

Here’s another weeknight rescue meal that is ridiculously easy and utterly delicious! Made in one pot (can you say less clean up!?), the Marinara and Ravioli is guaranteed to save your busy weeknights and bring the house down at any get-together!

You could bake this ravioli dish, but it’s quicker to cook it on the stovetop.  Now if you wanted to add a fat layer of shredded mozzarella on top and pop it in the oven on broil for a minute or two, I wouldn’t blame you.  Just save your parsley or basil for the garnish after if comes out of the oven.

ravioli bake, one pot ravioli bake, easy baked ravioli recipe, weeknight dinners quick, basic cooking, basic cooking skills, cheesy baked ravioli

dinner

italian

Yield: 4

Author: Lauren Lane

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Weeknight Ravioli Marinara Recipehttps://youtu.be/CIwaXsCQcUw

Weeknight Ravioli Marinara Recipe

Here’s another weeknight rescue meal that is ridiculously easy and utterly delicious! Made in one pot (can you say less clean up!?), the Marinara and Ravioli is guaranteed to save your busy weeknights and bring the house down at any get-together!You could bake this ravioli dish, but it’s quicker to cook it on the stovetop.  Now if you wanted to add a fat layer of mozzarella on top and pop it in the oven on broil for a minute or two, I wouldn’t blame you.  Just save your parsley or basil for the garnish after if comes out of the oven.

Ingredients

• 2 Tablespoons olive oil, butter or a combination
• 8 ounces sliced mushrooms (optional)
• 3 cloves of garlic, chopped
• 1/2 of a 24 oz. jar your favorite spaghetti sauce (I use Raos)
• ½ cup water (plus more as needed)
• 1/2 teaspoon dried oregano
• 1/2 cup shredded Parmesan Reggiano cheese
• 10 oz. Package refrigerated mushroom ravioli, uncooked. I used Rana. (or any other flavor you prefer)
• Kosher Salt to taste
• Crushed red pepper (optional)
• fresh chopped basil or parsley for garnish (optional)

Instructions

1. In a large deep skillet with a lid, add oil or butter and saute mushrooms and garlic until mushrooms are lightly browned.
2. Add ravioli, spaghetti sauce, water, oregano, and a couple of pinches of salt and pepper to the skillet.
3. Stir until everything is well combined. Add additional sauce or water if needed to just cover the ravioli.
4. Cover with a lid or a tight-fitting piece of tin foil.
5. Cook for 5 minutes or until the ravioli is cooked al dente and the sauce is bubbly.
6. Add parmesan cheese and basil or parsley and enjoy!

Notes

• Make sure the sauce just covers the ravioli. This will ensure that the pasta cooks evenly and all the way through. The moisture from the water you add will help thin out the sauce so it can easily coat every ravioli.
• If you wanted to cheesier version, you could add a cup of shredded mozzarella on top at the very end and pop it under the broiler for a couple of minutes until it's lightly browned. But watch it, it goes fast. One other note, don't add the parsley or basil until the very end right before serving. Or else it'll turn brown.
• You can use unthawed frozen ravioli, but the cook times will be longer.
• As a variation, add prepared thawed warmed meatballs at the end for more protein.
• I like to serve this with a big green salad and crusty bread.

https://www.lauren-lane.com/blog/ravioli-marinara-one-pot-bake

© Lauren Lane

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