Ravioli Pasta Bake
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 3 cloves garlic cloves (minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ½ tsps dried oregano
- 25 ozs whole Tomatoes
- 28 ozs crushed Tomatoes
- 32 ozs cooked ravioli
- 1 ½ cups shredded Mozzarella
- ½ cup grated Parmesan
Preparation steps
1.
Preheat oven to 425º F / 220º C. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and continue cooking a minute or two longer, or just until fragrant. Season with salt and pepper.
2.
Add oregano and tomatoes to the pot. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
3.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain ravioli and add to sauce; toss to coat.
4.
Pour ravioli and sauce into a large gratin or baking dish and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
