Spread frozen ravioli over casserole for a dish that makes people think you spent hours in the kitchen

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After a long day of work and the commute home, what could be better for dinner than a meaty, cheesy pasta layered with sauce? The recipe below is ridiculously easy to make and ticks all the boxes. Keep ravioli and meatballs in the freezer and a jar of sauce in the pantry for whenever you need to fix a quick, satisfying meal.
Among the many fabulous features of this recipe is its endless adaptability. Use any type of frozen ravioli you like. Choose meat-filled, veggie-filled or cheese-filled. The sauce, too, is easily switched out, whether marinara, Bolognese or any other pasta sauce you like.
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Cooktop Cove
Meatball Casserole with Frozen Pasta
6
10 minutes
45 minutes
55 minutes
1 24-ounce package frozen ravioli
1 25-ounce jar pasta sauce
1 14-ounce package frozen cocktail-size meatballs, thawed
2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
2 tablespoons minced fresh parsley
Preheat the oven to 400 F. Spray a 9-by-13-inch baking dish with cooking spray.
Spread about 1/2 cup of the marinara sauce in the bottom of the baking dish. Arrange half of the ravioli in a single layer. Top with half of the meatballs. Spoon half of the remaining sauce over the ravioli, and then top the dish with half of the mozzarella.
Repeat with the remaining ravioli, meatballs, sauce and mozzarella. Sprinkle the Parmesan over the top. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake for another 25 minutes, until the sauce is bubbling and the cheese is melted and beginning to brown. Remove the dish from the oven, and let it rest for 10 minutes. Serve hot, garnished with fresh parsley.
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