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
  • Print


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


Baked ravioli
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until onion is tender. Stir in paste.
  • 3
    Add tomatoes, stock and oregano. Bring to boil. Reduce heat to low and simmer 6-8 minutes, until thickened.
  • 4
    Meanwhile, 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.
  • 5
    Spoon mixture into a 20 x 30cm baking dish. Sprinkle with cheese. Bake 20-25 minutes, until bubbling and golden. Serve hot.


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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