Cheesy Ravioli Bake

I love easy dishes. There are quite a few days that I just don't want to do a darn thing when I get home from running around. You should be able to tell by now that I love things that I can just pop in the oven and walk away from for a few minutes.

What can I say, I'm a multitasker. If dinner can be getting made while I'm vacuuming, scrapbooking or doing other chores I'm a happy camper! Don't get me wrong, I love my skillet meals or more complex meals with more sides but somedays you just want something that you can make in 5 minutes and walk away from.

I did find out reciently that one of my dear friends, who is a vegetarian, reads my blog on a regular basis. I felt kind of bad that I hadn't really done anything he could make! So I decided to make this post for the taterbutt!

So so simple. There's not much to this recipe really... some, if not most, of it you probably already have in your fridge and freezer!

Feel free to mix this up too. Add meat, sub the cheese ravioli for meat ravioli, different spices even different cheeses! The great part about this recipe is how flexible it is! Also, feel free to half the recipe... a 9"x9" would be more than big enough if you decide to. This recipe generally makes enough for us to have leftovers for 2 days!

But let me show you how I make it... after all it did make the husband go "Make this again. Now."!

Dump your spaghetti sauce into a bowl. This can really be any kind that you like. I choose Italian Style No Sugar Added!

Mix in your petite diced tomatoes. Do not drain these... you want that tomato juice in. It will kind of bake into the ravioli.

Then add 1/4 of water...

2 tsp. of Oregano...

1 tsp. of Basil...

And 1 tsp. of Garlic Powder...

And mix that mess all together! Make sure it's nice and blended, feel free to take a little taste test. You may find you want more of any particular spice.

Take 1 cup of that mix and get it in the bottom of a greased 9"x13" pan. Spread it evenly across the bottom.

Then layer one half of your frozen ravioli on the bottom...

Put 2 cups of cheese on top evenly...

And dump the rest of the sauce on top of the cheese. Make sure to get the sauce in the corners and that all of the cheese is well covered.

Then repeat! Only you know... just with the sauce and the remainder of your ravioli.

Now pretend I took a picture of the dish with the rest of the cheese on top.

Pretend that I didn't just cover it with foil and put it in the oven realizing 15 minutes later that I didn't take a picture of what it looks like before you put it in the oven.

Pretend I'm not scatterbrained.

I dare you!

Now after about 30 minutes of covered baking and 15 to 20 minutes of uncovered baking it's going to look like this...

And your whole house is going to smell delicious!! Let it sit for about 10 to 15 minutes so that it sets and cuts okay. Otherwise it's going to go everywhere!

Some good fresh bread a good salad...

Oh yeah that all sounds so delicious!

I'll be right back. I have to tell my husband I made his favorite meatless dish for dinner tonight!

Cheesy Ravioli Bake

1 jar (26 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

1/4 cup water
2 teaspoons of Oregano
1 teaspoon of Basil
1 teaspoon Garlic Powder

2 lbs. frozen cheese ravioli

4 cups shredded mozzarella cheese or Italian cheese blend

Heat oven to 400ºF.

Mix spaghetti sauce, tomatoes, water, oregano, basil and garlic powder; spoon 1 cup onto bottom of 13x9-inch baking dish.

Layer the ravioli and 2 cups shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 min.; uncover. Bake 15 to 20 min. or until ravioli is tender and heated through. Let stand 10 to 15 min. Sprinkle with Parmesan.

Serves 8.