Ravioli Casserole Recipe

Name: Ravioli Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant (about 1 lb.); 1 medium size celery stalk; 1 medium size carrot; 1 small onion; 3 Tbsp. olive or salad oil; 1 (28 oz.) can Italian plum tomatoes; 1/2 tsp. sugar; 1/2 tsp. salt; 2 (13 oz.) pkg. frozen large ravioli; 1 (8 oz.) pkg. shredded part skim Mozzarella cheese (2 c.)

Servings: persons

1 small eggplant (about 1 lb.)
1 medium size celery stalk
1 medium size carrot
1 small onion
3 Tbsp. olive or salad oil
1 (28 oz.) can Italian plum tomatoes
1/2 tsp. sugar
1/2 tsp. salt
2 (13 oz.) pkg. frozen large ravioli
1 (8 oz.) pkg. shredded part skim Mozzarella cheese (2 c.)

1
Dice eggplant.
2
Finely chop celery, carrot and onion.
3
In 4-quart saucepan over medium heat in hot olive oil, stir eggplant, celery, carrot and onion; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are almost tender.
4
Stir in tomatoes with their liquid, sugar and salt; over high heat, heat to boiling.
5
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally to break up tomatoes.
6
Preheat oven to 375u00b0.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small eggplant (about 1 lb.), 1 medium size celery stalk, 1 medium size carrot, 1 small onion, and more.

Yes, Ravioli Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli Casserole

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