Belly Full · by Amy Flanigan★ 5.0 (5)
Baked Ravioli Casserole
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 59%
CARBS 38G35% OF CAL
3G FIBER0G ADDED0G INTRINSIC26G OTHER9G TOTAL SUGAR
FAT 21G45% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick weeknight casserole of cheese ravioli baked in marinara sauce with cottage cheese and mozzarella. Ready in 40 minutes and freezer-friendly.
mainitaliancasserolepasta🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 20 ounces refrigerated cheese ravioli
- 3 1/2 cups marinara sauce ((homemade or your favorite store-bought pasta sauce))
- 2 cups small-curd 4% cottage cheese ((or use ricotta if you prefer))
- 4 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- minced fresh parsley (, for garnish)
- garlic bread (, for serving, optional)
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 59%
CARBS 38G35% OF CAL
3G FIBER0G ADDED0G INTRINSIC26G OTHER9G TOTAL SUGAR
FAT 21G45% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1307mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 515mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.