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