Deep Dish Ravioli Pizza

    Today's recipe is for a quick and easy casserole that your family is really going to love!

 

With a package of fresh cheese ravioli from the chiller cabinet at the grocery shop and a few fresh ingredients you can create a really delicious casserole, which I like to call Deep Dish Ravioli Pizza.

I simply cooked the ravioli according to the package directions and then layered it in a pie pan in two layers, spreading half of the jar of pasta sauce over the bottom layer and again on the top.

I combined three cheeses . . . grated mozzarella, grated strong cheddar and freshly grated Parmesan . . . and I sprinkled them over the top of the final layer of sauce . . .

On top of the cheese I sprinkled on some of our favourite pizza toppings . . .  chopped peppers, onions, black and green olives and crumbled crispy bacon.  You could use whatever toppings you wanted to.

I baked it for about 20 minutes, until the cheese was nicely melted and the whole thing was bubbling away.  It was delicious, and in no small part due to the deliciousness of this fabulous Organico Tomato and Basil Sauce.   Absolutely scrummy!

*Deep Dish Ravioli Pizza*

Serves 4

Printable Recipe

This is a simple and different way to create something which is not only quick and easy but quite delicious, using store cupboard ingredients!  It's ravioli and yet it's pizza!

1 pound of fresh ravioli from the chiller section 

(I used tomato and mozzarella, but you can use whatever

type is your favourite type)

340g jar of marinara type pasta sauce (about 1 1/2 cups)

111g of mozzarella cheese grated (about 1 cup)

60g of grated cheddar cheese, strong(about 1/2 cup)

45g of finely grated Parmesan Cheese (about 1/4 cup)

Pizza toppings as desired (think chopped red onions, chopped black and/or green olives, 

chopped peppers, chopped bacon/pepperoni, etc.)  

Preheat the oven to 200*C/400*F/ gas mark 6.   Butter a 9 inch pie dish.   Set aside.

Bring a large pot of lightly salted water to the boil and then cook the ravioli according to the package directions.  Drain well when cooked.  Layer half of the ravioli into the baking dish.   Top with half of the tomato sauce, covering it completely.   Layer on the remaining ravioli.   Scatter the cheeses on top beginning with the Parmesan and ending with the cheddar.  Scatter your desired pizza toppings over top and then bang the dish into the preheated oven and bake until the mixture is bubbling at the edges and the cheese has all melted.   Cut into wedges to serve.  I would serve a hearty vegetable type of salad with this if serving as part of a main meal.     

  

This pasta sauce had a lovely flavour and I will be on the look out to buy some more, perhaps to just have plain and tossed with some freshly cooked pasta, which is my favourite way to eat a nicely flavoured pasta sauce such as this.