Creamy Sun-Dried Tomato Baked Ravioli


  • 3 cups Alfredo sauce – about 1 1/2 15 ounce jars
  • 25 ounce package frozen cheese ravioli
  • 8.5 ounce jar julienne cut sun-dried tomatoes with herbs (drained)
  • 2 cups shredded Italian blend cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup chiffonade or chopped fresh basil
  • Salt and pepper to taste (optional)


  1. Preheat oven to 375 degrees.
  2. Spread 1 cup Alfredo sauce on the bottom of a 9×13 baking dish.
  3. Top with a single layer of frozen ravioli.
  4. Top ravioli with 1 cup Alfredo sauce, then sprinkle with 1/2 of the sun-dried tomatoes and 1 cup shredded cheese.
  5. Repeat layer once starting with ravioli and ending with remaining 1 cup shredded cheese.
  6. Cover with foil and cook for 30-35 minutes until center is cooked.
  7. Remove foil and cook for 5-10 minutes longer until hot and bubbly.
  8. Sprinkle with grated Parmesan cheese and garnish with fresh chopped basil before serving.
  9. Season with salt and pepper if desired.


Brands used in this recipe –
Bertolli Alfredo Sauce
Sargento Italian shredded cheese
California Julienne Cut Sun-Dried Tomatoes in Herbs
Market Pantry (Target) Cheese Ravioli