The pesto really takes this dish to the next level!
This recipe was originally for the crock pot, but it was late in the day and I really wanted to try it. I simply cooked it at a lower temperature, and for a longer time, than I do for most casseroles, and it worked great. It's a really easy dish and it looks, smells and tastes wonderful! This will definitely make an appearance during lent.
1 cup ricotta cheese
1/2 cup pesto, I buy mine by the marinara sauce in the grocery store...feel free to use homemade
3/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 pkg frozen ravioli, 25 oz (your choice of cheese or meat filled)
1 jar or can of marinara sauce, 24 oz (I use Hunt's Traditional in the can)
In a mixing bowl, add ricotta cheese, pesto and grated Parmesan, stir to mix well.
Start by adding one cup of marinara sauce to the bottom of your 9 X 13 baking dish. Spread it around to cover the bottom.
Add a layer of frozen ravioli over the sauce, side by side.
Top ravioli with a layer of half of the ricotta/pesto/Parmesan mixture. Spread it over the ravioli the best you can, it doesn't have to be perfect.
Sprinkle a little mozzarella over the top.
Layer it all again, marinara/ravioli/ ricotta mixture/mozzarella. Use the remaining marinara to dot the top with after the last layer.
Cover with foil to bake.
I baked mine at 300* for 45-50 minutes. I watched and waited for it to be bubbly all around the edges.
I made only 1/2 of the recipe for Doug and I and it was enough for dinner and leftovers for lunch the next day for the two of us. It warmed up great in the microwave the next day.
If you want to use the crock pot, layer everything just as above and cook on low for 3-4 hours.
