Easy Veggie Marinara Ravioli Bake
- Difficulty: Easy
- Servings: Makes 4 to 6 portions
- Nutrition per Serving (1 of 6 servings): Calories 550, Total Fat 22 g, Saturated Fat 10 g, Carbohydrates 62 g, Dietary Fiber 6 g, Sugar 12 g, Protein 27 g, Cholesterol 76 mg, Sodium 1324 mg
- Total Time: 55 minutes
- Active Time: 25 minutes
Ingredients
- 2 large carrots
- 2 large zucchini
- 1 tablespoon extra-virgin olive oil
- 1 jar (32 ounces) marinara sauce
- 1 package (20 ounces) beef or cheese ravioli, fresh or thawed if frozen
- 8 ounces shredded mozzarella (about 2 cups)
- 1/4 cup fresh basil leaves, chopped or torn
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350F and get ready for a delicious, veggie-packed meal that comes together effortlessly.
- Shred the carrots and zucchini using a food processor or hand grater. In a large oven-safe skillet or braiser with a lid, heat the olive oil over medium-high. Add the shredded veggies and saut, stirring frequently, until they soften, release moisture, and start to brownabout 10 minutes. Stir in the marinara sauce and ravioli, then simmer gently. Off the heat, top evenly with mozzarella. Cover and bake until ravioli is tender and cheese melts, about 20 minutes.
- Uncover, switch to broil, and broil until cheese is golden and bubbly, around 5 minutes. Finish with chopped basil and Parmesan for a burst of fresh flavor. Serve hot and watch your family devour this cozy, comforting bake!
