Mexican Style Cheesy Ravioli Bake

If you ever have days where you suddenly realize there’s no game plan for tonight’s dinner and you don’t want to pull out the DiGiorno twice in one week…hi, we’ve got you covered.

You and your lovelies will seriously appreciate this easy casserole bake, but only if:

• You’re into yummy Tex Mex flavors
• You’re into fast ‘n healthy-ish dishes that taste awesome
• You really like gooey, melty cheese

We’re all the above. {Also. I’m thrilled when veggies get thrown in and everyone devours.}

This Mexican Style Cheesy Ravioli Bake is one of our weeknight faves that always hits the spot. Plus, it smells amazing.

Toss all those veggies and healthy things into your biggest skillet. Go all out and satisfy your inner tomato calling.

Then layer on all the good stuff. Chunky sauce, cheesy ravioli, cheese and more cheese, chased by more chunky sauce.

Make it meatless or add ground beef/turkey; whichever way, it’s gonna be awesome.

Bake it up to melty, cheesy, golden perfection.

Take a bow.

[They’ll applaud you for this one.]

Mexican Style Cheesy Ravioli Bake

4.80 from 5 ratings

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This Mexican Style Cheesy Ravioli Bake is supremely easy and incredibly flavorful. It's a favorite busy weeknight meal that's delicious enough for guests.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 6

Author: Amy Dong

Ingredients  

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For the Sauce:

• 1 can fire roasted tomatoes, 14.5 oz, with juices
• 1 can tomato paste, 6 oz
• 1 cup regular chicken broth
• 1 cup frozen sweet corn kernels
• 1 cup canned black beans, rinsed well and drained
• ½ cup sliced black olives, drained
• 1 ½ TB granulated sugar
• 1 TB oregano
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

For the Casserole:

• 1 package frozen cheese ravioli, 20 oz
• 2 cups Mexican blend shredded cheese
• Garnishes: chopped cilantro, sliced green onions, hot sauce

Instructions

• Preheat oven to 350F with rack on lower middle position.
• In a large saucepan/skillet, make the sauce: Add all sauce ingredients, stirring to combine well. Bring mixture to a boil over medium-high heat. Remove from heat.
• In a 9x13 baking dish, evenly spread a thin layer of the sauce on bottom. Add half the ravioli, topped with half the sauce, followed by half the shredded cheese. Repeat layer with frozen ravioli, sauce, and cheese.
• Bake uncovered for 45 minutes, or until cheese is golden and melty (if it starts browning too early, lightly tent with foil.) Garnish as desired and serve hot.

Notes

Casserole can be prepared ahead of time (hours ahead or even the night before) - cover tightly with foil and chill until ready to bake. If ravioli is defrosted by the time you bake, lessen the bake time to 25 minutes.

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Nutrition (per serving)

Calories: 540kcal | Carbohydrates: 62g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 1690mg | Potassium: 486mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1027IU | Vitamin C: 10mg | Calcium: 515mg | Iron: 12mg

Course: Dinner, Pasta, tex mex

Cuisine: Mexican American

Method: Bake

Source: Chew Out Loud

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1. Mexican Pasta Bake

1. Cheesy Creamy Bake Ziti

3. Baked Tortellini Casserole