Baked Creamy Pesto Ravioli
Baked Creamy Pesto Ravioli is tender ravioli, layered and baked in a creamy pesto sauce and topped with parmesan and melted mozzarella. Divine!!
Ingredients
- 1-1/2 cup prepared pesto
- 36 ounces ravioli of choice (cheese, spinach etc.) *if frozen, no need to thaw before assembling
- 1-1/2 cup heavy cream
- salt and pepper to taste
- 1 cup grated parmesan cheese
- 2-1/2 cup grated mozzarella cheese
Instructions
- Preheat oven to 350 degrees. Grease 9 x 13 baking dish.
- Place the pesto, heavy cream and salt and pepper into a medium saucepan and heat until bubbly.
- Separate half of the ravioli and lay in single layer in bottom of prepared baking dish. Pour half of the hot pesto sauce over the ravioli and toss slightly to coat.
- Sprinkle half of the parmesan cheese and mozzarella cheese over the coated ravioli.
- Layer the remaining ravioli over the first layer and repeat process by pouring remaining hot pesto sauce over the ravioli, sprinkle with remaining parmesan and mozzarella cheese.
- Cover with foil and bake for 30 minutes. After 20 minutes, remove foil to allow the cheese to brown during the remaining 10 minutes. Should be bubbly and slightly browned on top when done.
Notes
**You can add as many layers as you want. It depends on the quantity of ravioli you have. If you have more than 2 layers, you may need to increase cooking time**