Not every great tasting meal needs to take hours on a Saturday to make. Case in point, this ravioli casserole. You can actually assemble this entire meal with jarred or pre- made items.
I don’t know where the recipe came from originally, but my family has been making it for years. In fact, I forgot about it until recently when my brother mentioned it. I can’t believe I forgot about it and hadn’t made it for my kids yet! It takes minutes to assemble, feeds a crowd, keeps well for leftovers and is so yummy. It was a huge hit with my family.
So there are four ingredients in this dish; ravioli, fresh mozzarella, roasted red peppers and marinara sauce. I made a quick marinara and roasted the red peppers myself, but you could use jarred roasted red peppers and a jarred sauce that you like and save a bunch of time.
Rinse and dry your red peppers. Place them on the flame (on high) of your gas range and turn after the skin turns black and blisters. Takes about 3 – 5 minutes per side. Do this to all sides of the peppers. Place in a paper bag and roll the top closed. This will let the blistered skin start to steam off of the peppers. (Alternatively, you could cut the pepper into slices and place skin side up on a baking sheet under your broiler until the skin blisters.) Once the blistered peppers cool, remove them from the bag and rub the skin from them. Rinse off all of the blistered skin and cut into desired sizes.
To make the ravioli casserole you will need:
2 lbs of ravioli cooked to package directions (I used fresh from the refrigerated section of the grocery store)
1 jar of marinara sauce (or 1 recipe if you make it)
1 large jar of roasted red peppers (or 3 large bell peppers roasted if you do on your own)
2 balls of fresh mozzarella cheese, sliced
Preheat the oven to 350. Cook the ravioli to package directions, drain and set aside. Slice the cheese, about 1/4 inch thick slices and about the size of the ravioli. Slice the peppers about the same size, or if using jarred work with the sizes you have. Coat the bottom of a 9 by 13 baking dish with sauce. Layer a ravioli, cheese slice then pepper slice and continue until you have used up your ingredients. (This is a great time to get the kids involved!) It should make three rows and fill the dish. Ladle in some sauce to pretty much cover the ravioli, reserve the rest to serve with the caserole. Cook about 30 minutes until bubbly. Let rest about 5 minutes before serving.