Ravioli Cups
Why eat ravioli the old-fashioned way when you can bake up fun ravioli cups? Turn ravioli into mini baked lasagna with this novel twist on an old favorite.
Ravioli Cups
Total Time 45 minutes
Servings 6 Servings
Calories 170 kcal
Ingredients
- 24 pieces fresh cheese ravioli about 6 oz.
- 1 1/2 cups sodium-reduced pasta sauce
- 3/4 cup low-fat ricotta cheese
- 2 tbsp. fresh chopped parsley
- Pinch each salt and pepper
- 1/3 cup finely grated Parmesan cheese
Instructions
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Preheat oven to 375°F. Cook ravioli according to package directions; drain and spread in single layer on baking sheet.
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Grease six 1/2-cup (4 oz.) ovenproof ramekins. Spoon 2 tbsp. pasta sauce into each ramekin. Fit one layer of ravioli into each ramekin.
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Stir together ricotta, parsley, salt and pepper; spoon 1 tbsp. over ravioli in each ramekin. Top with second layer of ravioli.
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Top with pasta sauce; sprinkle with Parmesan cheese.
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Place ramekins on rimmed baking sheet; bake for 20 to 25 minutes or until bubbly and cheese is golden.
Recipe Notes
Tip:
- Sprinkle 1 tbsp. shredded mozzarella cheese between each layer if desired.
A SharethePasta.org original recipe.
