Cheesy Ravioli Pasta Bake
Makes 8 to 10 servings
4 packages (9 ounces each) 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 jar (24 ounces) good marinara sauce, like Rao’s or Newman’s Own
8 ounces fresh mozzarella cheese, thinly sliced (divided)
½ cup grated Parmesan cheese
Arrange a rack in middle of oven and heat to 400 degrees. Lightly coat a 3-quart casserole dish or a 13-by-9-inch baking dish with olive oil.
Bring a large pot of salted water to a boil. Add 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 oil in a sauté pan large enough to fit ravioli over medium heat until shimmering. Add mushrooms, season with salt and pepper, and sauté until softened and lightly browned, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add marinara sauce and stir to combine. Remove from heat and stir in the cooked ravioli.
Pour half the ravioli mixture into prepared baking dish and spread into an even layer. Cover with half the sliced mozzarella. Pour remaining ravioli mixture over mozzarella. Top with remaining mozzarella and Parmesan. Bake in preheated oven until top is light golden and cheese is bubbling, 20 to 25 minutes. Let cool about 10 minutes before serving.
Make ahead: This dish can be assembled and refrigerated, covered in aluminum foil, up to two days in advance. Bake covered 15 minutes, then uncover and bake 20 minutes more.
Two smaller casseroles: This can be prepared in two (8-by-8-inch) baking dishes instead, if you want to freeze half for a future meal.
Freezing: The unbaked casserole can be frozen right in the baking dish for up to two months. Let it cool completely and wrap it tightly with a layer of plastic wrap, then aluminum foil. Bake straight from the freezer, covered with just foil, for 1 hour; then uncover and bake 15 minutes more.
Storage: Leftovers can be stored in an airtight container in refrigerator up to five days.