For more super delicious pasta bake recipes try my popular posts for Creamy Sausage Pasta, One Pot Chicken Parmesan Pasta, and Easy One Pot Lasagne.
Expert Tips & Tricks
Want to make this a complete meal? Serve this ravioli bake with garlic bread and a side salad for a complete meal! Any extra ravioli bake you have leftover will keep in the fridge for up to 5-6 days. Reheat in the microwave with a little extra fresh cheese to melt on top. To add meat to this dish, consider adding cooked ground chicken, turkey or beef (cooked with a little extra Italian seasoning), cooked pork or chicken sausage (Italian is best), or even some cooked, shredded rotisserie chicken would be good.
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Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen! Roasted Red Pepper Sauce — Now, when it comes to spaghetti, not only do I not like the noodle, but I also don’t like the sauce. But THIS sauce? It is spoon-from-the-pan worthy. Meaning, half of it ends up straight inside my belly — no pasta involved — because it is so darn good. The roasted red pepper flavors, tomato, a little cream cheese, some Italian seasoning…cover that in melty, gooey cheese…it’s a can’t-lose situation all the way around. Family favorite — The last time I made this ravioli bake recipe, not only did I have my own family to please, but I also invited my parents over. That’s a lot of different palates to please. But my mom who is very picky? Instant fan. And my dad who doesn’t like cheese OR Italian food? Well he adored it. And my kids, who hate anything “mixed together” or “touching”? Didn’t even complain once! That my friends, is a miracle. A small, foodie miracle but a miracle nonetheless. So simple — Most of the ingredients are store bought and the rest of the prep involves mixing the simple sauce together then putting the sauce together with the ravioli, topping with cheese, and baking. It really doesn’t get any easier. Roasted red peppers — Any jar of roasted red peppers will work for the sauce. You’ll drain and roughly chop them. Tomato sauce — I use a good quality tomato sauce. Make sure it’s plain and sometimes I even go low-sodium because I know I’m going to add salt and cheese (also salty) later. Minced garlic — Mince your own garlic or use the jarred garlic. Cream cheese — A half a block of full-fat cream cheese is what’s called for here. Don’t use whipped, the sauce will be too thin. Salt and black pepper — Regular table salt and pepper is fine. Add to taste. Italian seasoning — Add a tablespoon of Italian seasoning. I like the Spice Islands blend. Shredded parmesan cheese — Shred your own parm if you want the cheese to melt into the sauce. Pre-shredded parm will not melt as well but will still taste good if that’s all you have. Fresh basil — Fresh herbs are optional but I do love how they look and taste.
