Garden Veggie Ravioli Bake Recipe

  • Ready in: 1 hours, 15 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 1 hour
  • By:
  • Servings: 6

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  • 1 (15 ounce) jar creamy Alfredo sauce
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 1 (25 ounce) package frozen beef ravioli
  • 1 (16 ounce) package frozen Italian-style vegetables
  • 2 cups shredded mozzarella cheese

cooking methods

  • Bake


  1. Preheat oven to 375°F. In large bowl, combine Alfredo sauce, drained tomatoes and Garden Veggie Cheese Ball Mix.
  2. In a greased 13x9-inch baking dish, layer half the ravioli, half the vegetables, half the Alfredo sauce mixture and half the cheese. Repeat layers.
  3. Cover with foil and bake 45 minutes. Remove foil and continue baking 15 minutes or until bubbly. Let stand 10 minutes before serving.
Makes 6 servings.

Serve with a green salad and garlic toast.

Wine Pairing: Red Blend

Make Ahead & Freeze: Prepare through step 2 in a 13x9-inch disposable foil pan. Cover with plastic wrap then aluminum foil. Label and freeze. Preheat oven to 375°F. Remove plastic wrap and continue with step 3, adding 10-15 minutes to first bake time.

Nutrition per Serving:
: 560 Total Fat: 21g Sat. Fat: 10g Cholest: 100mg Sodium: 1,630mg Carbs: 66g Fiber: 4g Sugar: 10g Protein: 25g

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