Remember last week when I said I deal with a family that likes to be picky when it comes to eating? Well if not, then I’ll tell you now: My family is picky when it comes to eating.
This week I made a kid-friendly recipe. What kid doesn’t like pasta, gooey, melty cheeses, and red sauce? If you said you’re kid then I apologize but I’ve never met a kid who doesn’t like those things. That’s why I made Cheesy Baked Ravioli. It’s one of those go to meals I make a few times a month because as an Italian family we love our pastas and hearty dishes. The type of dish that will make your kids so full they beg to go to sleep after dinner! Plus, there are only has 3 ingredients which I usually have lying around the kitchen on hand anyway.
Because I’m all for easy clean-up I first line my pan with Pan Lining Paper. If you are unfamiliar with this amazing product I will tell you that it’s a gift from Heaven. One side has foil (that side touches the pan) and the other has parchment (it touches the food). The foil helps the paper form to pan and leave a clean pan even after a heavy dish like my Cheesy Baked Ravioli and the parchment gives you strong, scoopable smoothness so your food comes out looking as good as it taste!
I tear off a sheet of pan lining paper just slightly bigger than my pan, then I turn the pan upside down and press it foil side up over the inverted pan. Next flip the pan over and you have a perfectly molded sheet that you can just drop into your pan. Easy peasy.
First step to making the ravioli is to pour about 3/4 cup of pasta sauce onto the parchment side of your Pan Lining Paper, add about half a bag of frozen ravioli in a single layer; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. End with a sprinkle of Parmesan cheese if you’d like.
Cover with Non-Stick Foil and bake for 30 minutes. Remove foil; bake uncovered for 10 minutes longer until the cheese is golden and melted. Let stand for 10 minutes before serving.