Super fast to put together!
1 950 g. package fresh ravioli (or tortellini) – any flavour
3 cups of your favourite pasta sauce – I used a 650 ml. jar
1 recipe Alfredo Sauce (recipe below) OR 1 – 2 cups grated mozzarella cheese
freshly grated Parmesan cheese to sprinkle over – optional
Preheat oven to 350F.
Bring a large pot of salted (should taste pleasantly salty) water to a rapid boil. Stir in pasta and cook until al dente (just tender to the tooth) – see package directions for approximate time. Drain, reserving about ¼ cup pasta water.
Pour a thin layer of the pasta sauce in bottom of casserole dish. Stir a few tablespoons pasta water into remaining sauce to thin slightly. Place half of the ravioli into the casserole; pour over just less than ½ the remaining sauce; repeat ending with a generous layer of sauce. Top with mozzarella cheese if not making the Alfredo Sauce.
Bake until hot and bubbly around the edges. Serve with Alfredo Sauce drizzled over the top. Serves 4 generously.
1. This recipe will not taste the same if you do not bake (or simmer) the pasta with the sauce!!
2. To “freshen” pasta sauce add some herbs – basil and/or oregano. Also taste the sauce – you may wish to add a bit more salt.
3. If you do not wish to make the Alfredo Sauce, sprinkle the casserole with grated mozzarella cheese before baking.
ALFREDO SAUCE (Much lower fat than the traditional!!)
2 tbsp. butter
1 tbsp. flour
1 cup milk (you may use cream but it’s not necessary)
½ – ¾ cup freshly grated Parmesan cheese
Melt butter in saucepan. Stir in flour, mixing until smooth. Let cook a few minutes, bubbling gently. Stir in milk slowly, stirring. Add Parmesan cheese and let simmer gently for about 10 minutes, stirring occasionally.