Baked ravioli
This hearty feast is so simple to make but with melted cheese, ravioli pasta and tomato sauce it's the perfect savoury comfort food.
- 10 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
Baked ravioli
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoon tomato paste
- 400 gram can crushed tomatoes
- 1 cup Campbell's Real Chicken Stock
- 1 teaspoon dried oregano
- 500 gram packet prepared ravioli
- 2 cup cooked vegetables
- 3/4 cup shredded mozzarella cheese
Method
Baked ravioli
- 1Preheat oven to moderate, 180°C.
- 2Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until onion is tender. Stir in paste.
- 3Add tomatoes, stock and oregano. Bring to boil. Reduce heat to low and simmer 6-8 minutes, until thickened.
- 4Meanwhile, cook ravioli in a large saucepan of boiling salted water, following packet instructions. Drain well. Return ravioli to pot with sauce and vegetables. Toss well.
- 5Spoon mixture into a 20 x 30cm baking dish. Sprinkle with cheese. Bake 20-25 minutes, until bubbling and golden. Serve hot.
Notes
We used a $2.50 eggplant in this dish, but you could add any leftover cooked vegetables including mushrooms, zucchini, capsicums, broccoli, cauliflower, carrot, sweet potato, beans, spinach or corn.
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