Cheesy Baked Ravioli and Romaine Salad
ACTIVE TIME 25 MINUTES TOTAL TIME 55 MINUTES SERVES 6
✓ Freezable ✓ Make Ahead ✓ Big Batch ✓ Vegetarian ✓ Family Friendly
1/2 cup plus 3 Tbsp. olive oil, divided
1/2 cup chopped yellow onion
(from 1 onion)
3 Tbsp. tomato paste
1 tsp. dried Italian seasoning
1 28-oz. can fire-roasted crushed tomatoes
11/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 20-oz. pkg. refrigerated cheese ravioli
8 oz. shredded whole-milk mozzarella cheese (about 2 cups)
2 tsp. lemon zest plus 1/4 cup
fresh juice (from 2 lemons)
2 7-oz. romaine lettuce hearts,
chopped (about 12 cups)
PREHEAT oven to 375°F. Heat 2 tablespoons oil in a large skillet over medium. Add onion; cook, stirring often, until tender, about 5 minutes. Add tomato paste and Italian seasoning; cook, stirring constantly, for 1 minute. Add crushed tomatoes and 1/2 teaspoon each salt and pepper. Bring mixture to a simmer over medium; cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat.
GREASE a 13-by-9-inch or other 3-quart baking dish with 1 tablespoon oil. Spread 1 cup tomato sauce in bottom of dish.
ARRANGE half of ravioli over sauce in baking dish in a single layer, slightly overlapping ravioli. Spread 1 cup tomato sauce evenly over ravioli. Sprinkle with half of cheese. Repeat layers once, using remaining ravioli, tomato sauce, and cheese. Bake until sauce is bubbly and cheese is melted and golden, 30 to 35 minutes.
WHISK lemon zest, lemon juice, and remaining 1/2 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Add lettuce and gently toss to coat. Serve salad alongside baked ravioli.
PER SERVING: 697 Calories, 44g Fat (12g Saturated), 79mg Cholesterol, 6g Fiber, 24g Protein, 54g Carbs, 1,602mg Sodium, 10g Sugar