Better Baked Ravioli

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.2
  • Total Fat: 20.6 g
  • Cholesterol: 54.9 mg
  • Sodium: 796.7 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 18.2 g

View full nutritional breakdown of Better Baked Ravioli calories by ingredient


I love baked ravioli, the trick with this one is keeping the portions correct. I love baked ravioli, the trick with this one is keeping the portions correct.
Number of Servings: 6


    2 tbsp. canola or veg. oil
    1 medium onion, chopped
    1 bell pepper, cut into strips
    3 garlic cloves, minced
    kosher salt and black pepper to taste
    1.5 tsp. dried thyme
    1.5 tsp. dried oregano
    1 tsp. cayenne pepper
    1 can (28 oz) whole tomatoes
    1 can (28 oz) crushed tomatoes
    2 pounds ravioli
    1.5 cups low-fat shredded mozzarella cheese
    1/2 cup grated parmesan


makes 4-6 servings

preheat oven to 425. Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, and garlic, and season with salt and pepper; cook, stirring occasionally until softened, about 5 minutes. Add the thyme, oregano, cayenne, and tomatoes. Bring to a boil, reduce heat, and continue to simmer until sauce is thickened and reduces, about 20 minutes.

Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain and reserve.

Toss the sauce with the pasta and pour into a deep oven-safe dish. Sprinkle with the cheeses and bake until cheese is bubbly and golden, about 20 miuntes.

Number of Servings: 6

Recipe submitted by SparkPeople user EMILYPINK2.