Ravioli Pasta Bake

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Ravioli Pasta Bake
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
490
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie490 kcal(23 %)
Protein33.67 g(34 %)
Fat19.28 g(17 %)
Carbohydrates47.96 g(32 %)
Sugar added0 g(0 %)
Roughage3.46 g(12 %)
Vitamin A311.47 mg(38,934 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.75 mg(23 %)
Vitamin B₆0.26 mg(19 %)
Folate43.19 μg(14 %)
Pantothenic acid0.32 mg(5 %)
Biotin10.89 μg(24 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C36.83 mg(39 %)
Potassium648.57 mg(16 %)
Calcium589.74 mg(59 %)
Magnesium35.63 mg(12 %)
Iron2.89 mg(19 %)
Iodine0.5 μg(0 %)
Zinc0.81 mg(10 %)
Saturated fatty acids8.31 g
Cholesterol95.3 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2 tablespoons
1
onion (chopped)
3 cloves
garlic (minced)
kosher salt (to taste)
freshly ground Black pepper (to taste)
1 ½ teaspoons
dried oregano
25 ounces
whole tomatoes
28 ounces
crushed tomatoes
32 ounces
cooked ravioli
1 ½ cups
½ cup

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.