Broke Weeknight Canned Ravioli Bake Glow-Up

• 1 (29 oz) can cheese-filled ravioli, undrained
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually whisk in milk, garlic powder, Italian seasoning, and a pinch of salt. Cook until thickened.
4. 4 Remove from heat and stir in sour cream and Parmesan cheese until smooth.
5. 5 In a greased 9x13 inch baking dish, spread marinara sauce evenly.
6. 6 Layer ravioli over the sauce, then pour the cheese sauce over the top.
7. 7 Sprinkle with mozzarella cheese.
8. 8 Bake uncovered for 30 minutes until bubbly and golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• 9x13 inch baking dish
• Medium saucepan
• Whisk
• Measuring cups and spoons

Variations

• Add cooked ground sausage or meatballs for a heartier version.
• Use spinach ravioli for a veggie boost.

Substitutions

• Use Greek yogurt in place of sour cream for a tangier flavor.
• Substitute cheddar cheese if mozzarella is not available.

Pairings

• Steamed broccoli
• Garlic bread
• Caesar salad

Nutrition

Tips

• For extra flavor, sauté some diced bell peppers or onions before adding the marinara sauce.
• Feel free to use any flavor of ravioli you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Pairs wonderfully with a simple green salad.
• Serve with garlic bread for a hearty meal.

FAQ