Ravioli Ricotta Bake with Zucchini
Ravioli, pasta sauce, and ricotta are baked together in this easy no-boil recipe.
Servings: 4 servings
Calories: 401kcal
Equipment
- 7x11 baking dish or similarly sized
Ingredients
- 1 medium zucchini
- olive oil as needed
- freshly ground black pepper to taste
- salt as needed
- ¼ teaspoon red pepper flakes optional
- 1 cup whole milk ricotta cheese
- 1 medium lemon juiced and zested
- 24 ounce jar pasta sauce of choice
- 10 ounce package cheese ravioli see note #1
- balsamic glaze see note #2
- freshly grated Parmesan for serving
Instructions
- Preheat the oven to 400F. Slice the zucchini into half moons. Transfer to a medium bowl and toss with a drizzle of olive oil, freshly ground black pepper, pinch of salt, and optional red pepper flakes.
- In a medium bowl, whisk together 1 cup ricotta with 2 tablespoons lemon juice, the zest of a lemon, and a pinch of salt and pepper. Set aside.
- In a 7x11-inch or similarly sized baking dish (I use 10x10-inch in the photos), drizzle a thin layer of tomato sauce. Spread with a spatula to coat the baking dish.
- Add the ravioli in a single layer. Top with the remaining pasta sauce, then top with the zucchini. Add dollops of the ricotta throughout the pasta.
- Cover tightly with foil or an upside-down baking sheet. Bake at 400F for 25 minutes. Remove the lid and continue cooking for 10 minutes, or until the zucchini and ricotta are starting to brown.
- Remove from the oven. Add a drizzle of balsamic glaze. Serve garnished with freshly grated Parmesan. Enjoy!
Notes
- Ravioli: Choose ravioli from the refrigerator aisle. Anything up to 12-13 ounces will work.
- Balsamic glaze: This is added at the end to add an extra layer of flavor and acidity. If you do not have balsamic glaze available or don't want to make it, replace this ingredient with 1 tablespoon of balsamic vinegar, stirred into the pasta sauce before baking.
- To double the recipe: Use a 9x13-inch baking dish. Add 10 minutes to the covered cooking time. Double all ingredients.
- Nutrition facts are an estimation and will vary based on brands and exact amounts of salt, pepper, and Parmesan used.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 44g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 1300mg | Potassium: 736mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1116IU | Vitamin C: 35mg | Calcium: 181mg | Iron: 10mg
