Ingredients:

  • 25 oz frozen cheese ravioli
  • 28 oz marinara sauce
  • 0.5 cup water
  • 1 tbsp balsamic glaze
  • 2 cloves garlic, grated
  • 2 cups low-moisture whole milk mozzarella, shredded
  • 0.5 cup Parmesan cheese, finely grated
  • 0.5 cup whole milk ricotta
  • 0.25 cup fresh basil, torn
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Whisk the marinara, 0.5 cup water, grated garlic, and balsamic glaze in a medium bowl. Note: This creates the steam rich environment needed for frozen pasta.
  2. Spread 1 cup of the sauce mixture onto the bottom of a 9x13 inch baking dish. Note: This prevents the bottom layer of pasta from sticking to the glass.
  3. Arrange half of the 25 oz frozen ravioli in an even layer. Note: Overlapping is fine, but try to keep it mostly flat.
  4. Top with half of the remaining sauce, 1 cup of mozzarella, and dollops of the 0.5 cup ricotta. Note: Don't spread the ricotta; leave it in small clouds for texture.
  5. Repeat the layering with the rest of the ravioli and sauce. Note: Ensure the top layer of pasta is well coated to prevent drying.
  6. Cover the dish tightly with aluminum foil. Note: A secure seal is vital for trapping the steam.
  7. Bake 30 minutes until the pasta is tender and the sauce is bubbling.
  8. Remove the foil, sprinkle with the remaining mozzarella and 0.5 cup parmesan. Note: This is when we build the crust.
  9. Bake another 15 minutes until the cheese is golden and bubbling.
  10. Finish with 0.25 cup fresh basil and 0.5 tsp cracked black pepper. Note: Adding basil at the end preserves its vibrant color and oil.