Ravioli casserole
easy
75 mins
75 mins
Ingredients
- 1 medium onion
- 2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 1 TEASPOON dried Italian herbs
- 1 can(s) (850 ml) Tomatoes
- 1 TEASPOON Instant vegetable stock
- 1 red, yellow and green peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Ravioli (e.g. with meat filling; from the refrigerated counter)
- 250 g Mozzarella cheese
- 150 g grated gouda cheese
- 100 g grated parmesan cheese
- 7-10 Tbsp Rosemary and thyme
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onion and garlic in it. Add herbs and sweat briefly. Add the tomatoes and chop them in the pot with a wooden spoon.
- 2
Add 200 ml water, bring to the boil and stir in the stock. Simmer for about 30 minutes at low heat. Clean, wash and cut the peppers into strips. 10 minutes before the end of the cooking time add the paprika to the sauce. Season to taste with salt and pepper. Cook the ravioli in boiling salted water according to the package instructions. Drain and let drain. Drain mozzarella and cut into cubes. Layer ravioli, paprika-tomato sauce and cheese alternately in a greased casserole dish. Finish with cheese.
- 3
Drain and let drain. Drain mozzarella and cut into cubes. Layer ravioli, paprika-tomato sauce and cheese alternately in a greased casserole dish. Finish with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Garnish with rosemary and thyme
Nutrition Facts
720 kcal
43 g
39 g
49 g
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