Cheesy Ravioli Pasta Bake

Prep: 10 mins

Cook: 30 mins

Difficulty: Easy

Servings: 8 Servings

Perhaps this really should be called lazy lasagna. When cheese ravioli is tossed in an abundance of marinara sauce, piled in a casserole dish, layered with even more cheese, and baked, it takes on all the good qualities of the classic layered pasta dish.

Ingredients

4 (9-ounce) packages cheese ravioli (do not thaw if frozen)
2 tablespoons olive oil, plus more for coating the baking dish
1 pound cremini mushrooms, stems removed and sliced
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 (24-ounce) jar good marinara sauce, like Rao's or Newman's Own
8 ounces fresh mozzarella cheese, thinly sliced, divided
1/2 cup grated Parmesan cheese

Instructions

Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a 3-quart casserole dish or a 9x13-inch baking dish with olive oil; set aside.
Bring a large pot of salted water to a boil. Add the ravioli and cook until it's quite al dente, about 2 minutes, or 2 minutes less than suggested on package instructions, as it will keep cooking when baked. Drain and set aside.
Heat the oil in a sauté pan large enough to fit the ravioli over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the marinara sauce and stir to combine. Remove from the heat and stir in the cooked ravioli.
Pour half of the ravioli mixture in the prepared baking dish and spread into an even layer. Cover with half of the sliced mozzarella. Pour the remaining ravioli mixture over the mozzarella. Top with the remaining mozzarella and Parmesan. Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.