Ravioli Bake

By Shannon M – Kitchener, ON
Ravioli Bake
  • Prep Time: 15
  • Total Time: 20

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About this Recipe

Last night my 11 year old helped me create a baked Ravioli for supper. We had two family sized packages of Olivieri® Ravioli and one container of Olivieri® Alfredo sauce on hand. It was enough pasta for our family of 6 but we would be short on sauce... and with the #polarvortex snowstorm we're in the midst of... I had to improvise. #Recipes4Romance


2 Pkg Olivieri® Ravioli
1 Pkg Olivieri® Alfredo
1 Pkg Cream of mushroom soup
.5 cup Heavy cream
1 Onion, chopped
2 tbsp Parsley, dried or fresh
2 tbsp Parmesan
2 tbsp Bread Crumps
2 cups Italian Cheese


Follow the instructions on the back of the Olivieri® pasta package, do not overcook. Chop onion and saute in butter over medium-high heat for a couple minutes, until clear. Add Olivieri® Alfredo sauce, reduce heat to medium, stir. Add soup mix and 1/2 the can of thick cream (or milk), stir until mixed, remove from heat.

Add strained Olivieri® pasta to a greased 9x12 baking dish. Pour sauce mix over top. Sprinkle parsley liberally over top. Sprinkle bread crumbs & Parmesan mix over top. Finally, sprinkle shredded cheese.

Bake in the oven at 400F for 20 minutes or until cheese browns.


It was pretty simple (I don't measure, so I've had to guess what it would be) and it turned out amazing, the kids were raving. My oldest helped himself to not seconds, but thirds!!

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