This ravioli casserole is a quick and easy way to basically make a lasagna. You use ravioli. Now this ingenious idea wasn’t mine. This is another recipe that I got from a Quick Cooking magazine (now called Simple and Delicious). I’ve probably had this recipe since 1999 or 2000.
The thing that’s also so great about this recipe is even though it calls for frozen cheese ravioli. However, you can use any kind of ravioli you like. It can also be fresh instead of frozen if you prefer. You just cook it according to package directions and follow this recipe. If you use regular ravioli it makes a great meatless dish. However, I have used spinach ravioli and chicken ravioli to make this before and they all turned out wonderful.
You start like most lasagna recipes by spreading some spaghetti sauce in an ungreased baking dish. Then you layer half the ravioli along with some more sauce, cottage cheese, and mozzarella cheese. Repeat these layers again. Last you sprinkle on some Parmesan cheese.
Now it’s time to bake it, uncovered, at 350 degrees for 30 to 40 minutes or until bubbly. Then allow it to stand 5 to 10 minutes before serving.
- SPAGHETTI SAUCE
- FROZEN CHEESE RAVIOLI
- SMALL CURD COTTAGE CHEESE
- SHREDDED MOZZARELLA CHEESE
- GRATED PARMESAN CHEESE
Original photo from this recipe. Above photo was updated in May 2013.