Baked ravioli with mozzarella
This recipe for oven-baked ravioli with mozzarella has been on my “to cook” list for a very long time. Now, that list, where I put all my creations, is endlessly long, but it is remarkable that I haven't made this sooner. Because it is both super easy and very tasty.
Ingredients · Servings 4
- 500 g ravioli ((e.g. 5 cheeses))
- 2 bell peppers
- 250 g cherry tomatoes
- 800 ml passata ((strained tomato sauce))
- 1 ui
- 2 cloves of garlic
- 1 large mozzarella ball
- 2 tl oregano
- Sprig of fresh basil
- Salt and pepper
- Olive oil
Method · 25 min
- Preheat the oven to 200 degrees Celsius (fan-assisted). Cook the ravioli in plenty of salted water, as indicated on the packaging. Fresh ravioli is ready in 5 minutes.
- Peel and chop the onion and finely chop the garlic. Sauté this in some olive oil.
- Cut the bell peppers into cubes and halve the cherry tomatoes. Fry them along with the other ingredients.
- Add the passata and season the sauce with pepper, salt, and oregano.
- Add the cooked ravioli to the sauce and stir. Spread it over a large oven dish. Distribute the mozzarella over the pasta. Place in the oven for about 10 minutes. The ravioli is ready when the mozzarella has melted. Garnish with some fresh basil and serve immediately.
Prepare ravioli casserole
You can prepare the ravioli casserole the evening before, so you only need to heat it up when you get home from work. Finish preparing it completely, up to the step where it needs to go into the oven. Cover with aluminum foil and place in the refrigerator. The next day, heat it up in a preheated oven.
