Store bought ravioli is one of my favorite short cuts to keep on hand for busy nights. I try to keep a bag of it in the freezer for nights that I need something easy & quick. This is one of my favorite things to make with it. I slightly adapted the recipe from Cook's Country. It's simple, quick & everyone loves it. Perfect for a busy week night. I make a simple tomato sauce while the ravioli boils then let my daughter load it up with cheese before placing it in the oven. I used a 4 cheese filled ravioli but you could also use meat or veggie filled. They all would be good. Give this a try- you'll love it too!
1 tbsp Olive Oil
1 tbsp Butter
2 cloves of Garlic, minced
1, 28 oz can of Diced Tomatoes
7 oz bag of Spinach
1/3 cup Half & Half (you could also use Heavy Cream)
1 lb Frozen Ravioli (any flavor)
1 cup Mozzarella, shredded
Salt & Pepper, to taste
Preheat the oven to 450 degrees. Spray a 9 X 13 casserole with non-stick spray & set aside. In a large, deep skillet melt the butter & olive oil together over medium heat. Add in the garlic & cook for 30 seconds then stir in the canned tomatoes, with all their juices. Continue to cook on medium heat, stirring occasionally for 5-10 minutes, until the sauce has thickened. Don't worry, it will be bubbly!!
When the tomato sauce has thickened, add in the spinach & stir to wilt.
Then add in the half & half and season with salt & pepper.
Meanwhile cook the ravioli according to the package directions, draining it a minute or 2 early. It will continue to cook when it bakes in the sauce. (Make sure that you do not over cook the ravioli here or it will be mushy.)
When the ravioli is cooked, drain & add to the creamy sauce. Gently fold to coat well.
Pour the ravioli mixture into the greased casserole dish. Top with the shredded cheese.
Bake for 10 minutes or until the cheese is melted & browned. Let cool for 5 minutes before serving.
This recipe makes 8 servings.