1 – 25 ounce bag cheese ravioli, cooked and drained
1 – 24 ounce jar pasta sauce
1/2 cup water
1 tablespoon sugar
1 tablespoon dried parsley (+ 1/2 teaspoon for the third layer)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
8 ounces (2 cups) shredded cheese (I used Italian 5 Cheese blend)
Preheat oven to 350 degrees F and grease an 11? x 7? baking pan.
Prepare and drain the cheese ravioli according to the package.
Put the pasta sauce in a medium bowl. Add the water, sugar, dried parsley, pepper, garlic powder and Italian seasoning, stir to combine.
For the 1st layer: Spread a little sauce in the bottom of the baking pan, then evenly place a layer of 15 ravioli noodles. Spread sauce over the ravioli, about 3 tablespoons Parmesan cheese, then approximately 2/3 cup shredded cheese.
Repeat the noodles, sauce and cheeses for the 2nd layer. Note: The 2nd and 3rd layers will have approximately 20 raviolis each.
Order for the 3rd layer (a little different than the 1st and 2nd): Ravioli, sauce, shredded cheese, 1/2 teaspoon dried parsley, then Parmesan cheese.
Place in a preheated 350 degrees F oven and bake for 40 – 45 minutes, or until bubbly hot and brown on top.
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