Photograph by T. Mike Fletcher
I think everyone loves to have their own individual dinner, and this fits the bill beautifully. To make it even better, it’s super easy and can be assembled in 10 to 15 minutes. Make a salad while it bakes, and you have a great dinner in a flash. This meal consists of all quality prepared ingredients that you may even have on your pantry shelves. Actually, that’s how this came about. We needed dinner, and I had no time, so I made a quick mental survey of the freezer, refrigerator, and pantry shelves. A quick stop at the grocery on the way home from work for basil and a tomato (where I also found these charming, fun square casseroles) completed the ingredients.
This is another of my no-recipe recipes. Four ravioli fit perfectly in these casseroles, but round or oblong ones will work as well. Just layer everything, place the casseroles on a rimmed baking sheet, and pop them in the oven. Anything you like can be substituted for anything in here but the ravioli. You can use meat ravioli if you choose, sautéed mushrooms, onions, provolone cheese—almost anything.
Last, but not least, this may be made in one large casserole. Increase the baking time so the casserole gets browned and bubbly. To make things even easier, these may be assembled a day before, refrigerated, and then baked. Add about 10 minutes to the heating time.
Ravioli Casserole
This is for one individual casserole, which is one serving
Fresh basil, coarsely chopped (I used 2 tablespoons per casserole)
Cheese or meat ravioli, cooked per instructions
Pasta sauce of your choice (I use Newman’s Sockeroni)
Artichoke hearts, quartered
Roasted red peppers, sliced about 1/4 inch strips
Mozzarella cheese
Fresh Tomato, sliced abut 1/4 inch thick
Preheat oven to 375 degrees.
Spray the casseroles and layer each as follows:
- Thin layer of pasta sauce on bottom
- Ravoli – the small casseroles I used required 4 cooked ravs per layer (8 total per)
- Half the basil
- Very lightly salt
- Roasted red peppers
- Mozzarella cheese
- Lightly pepper
- Thin layer of pasta sauce
- Last 1/2 of basil
- Sliced Tomato
- Mozzarella to cover
Place the casseroles on a rimmed baking sheet and bake for 25 to 30 minutes or until the cheese is melted and golden brown. If it browns too much, spray foil with cooking spray and lightly cover casseroles.
©Copyright Helen S. Fletcher 2011. All Rights Reserved.
By Helen Fletcher, The Ardent Cook
