Description
A rich, cheesy, and creamy gluten-free ravioli casserole that combines ricotta, mozzarella, and marinara sauce for a comforting weeknight dinner that holds its shape and tastes luxurious.
Ingredients
Scale
- 12 oz gluten-free cheese-filled ravioli
- 15 oz full-fat ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese
- 1.5 cups marinara sauce
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Cooking spray or olive oil for greasing dish
- Optional: Parmesan cheese for topping
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Boil gluten-free ravioli in salted water for 1-2 minutes less than package directions; drain and set aside.
- In a medium bowl, whisk together ricotta, heavy cream, garlic powder, Italian seasoning, salt, and pepper until smooth.
- Spread half of the marinara sauce on the bottom of the prepared dish.
- Layer half of the cooked ravioli, followed by half of the ricotta mixture and half of the mozzarella.
- Repeat layers with remaining sauce, ravioli, ricotta mixture, and mozzarella.
- Bake covered with foil for 20 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden brown.
- Let rest for 10 minutes before serving.
Notes
Do not overcook the gluten-free pasta as it will turn to mush in the oven. If ricotta is watery, drain it slightly before mixing. Let the casserole rest for 10 minutes after baking to allow it to set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 650
- Fat: 18
- Carbohydrates: 48
- Fiber: 2
- Protein: 22
Keywords: gluten-free ravioli, creamy casserole, weeknight dinner, comfort food, gluten-free pasta, ricotta casserole, easy dinner