Cooktop Cove: This bolognese casserole takes just 10 mins to prep & is a real crowd-pleaser
By Robin Donovan
Pasta is an obvious go-to choice for evenings when you don’t have a lot of time or energy for cooking, but they can be dull. Turning frozen ravioli into a layered casserole topped with cheese is pure brilliance. It’s easy, hands-free cooking, and the result is always a crowd-pleaser. The recipe below is one of my favorite ways to work this dinner magic.
I like to use spinach ravioli for this because, in my mind, it makes it a complete one-pot meal. You have your starch from the pasta, meat from the Bolognese sauce, and the spinach filling is a vegetable. Plus, of course, there are veggies in the Bolognese sauce too. Other types of vegetable ravioli are great in this recipe as well; try artichoke- or pumpkin-filled ravioli.
Bolognese Casserole with Frozen Pasta
6
10 minutes
45 minutes
55 minutes
Cooking spray
2 cups Bolognese sauce
1 cup béchamel sauce
1 24-ounce package frozen spinach ravioli
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh oregano or basil (optional)
Preheat the oven to 400 degrees Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray.
In a bowl, combine the Bolognese and béchamel sauces. Spread about 1 cup of the sauce mixture in the bottom of the baking dish. Arrange half of the ravioli in a single layer in the baking dish. Spoon half of the remaining sauce over the ravioli, and then top the dish with half of the remaining mozzarella.
Repeat with the remaining ravioli, 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 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and beginning to brown. Serve hot, garnished with minced fresh herbs, if using.
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