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ravioli in a skillet covered with cheese
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Ravioli in Pesto Tomato Sauce

This tomato sauce is perfectly silky and laced with pesto, the ravioli is cheesy and tender, and the canopy of melted mozzarella brings everything home.
Course Main Course
Cuisine American, Italian
Diet Vegetarian
Keyword baked pasta, easy, ravioli, weeknight
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 619kcal
Author Robin Miller

Equipment

Ingredients

  • 20 ounces ravioli of choice
  • 14- ounce can tomato sauce or 2 cups
  • 2 tablespoons basil pesto
  • 2 tablespoons grated parmesan cheese plus more for serving
  • Salt and freshly ground black pepper
  • 1 cup shredded mozzarella cheese
  • Chopped fresh basil or parsley for serving optional

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the ravioli according to the package directions.
  • Meanwhile, in a large bowl, whisk together the tomato sauce, pesto, and parmesan cheese. Add the cooked ravioli and stir gently to coat.
  • Transfer the ravioli to a shallow baking dish or ovenproof pan and top with the mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
  • Top with basil or parsley, if using, and serve.

Nutrition

Calories: 619kcal | Carbohydrates: 65g | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 101mg | Sodium: 1634mg | Potassium: 321mg | Fiber: 6g | Sugar: 7g | Vitamin A: 792IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 16mg