Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.
1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 6 | ||
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Calories: 214 | ||
Calories from Fat: 133 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 40mg | 12 % | |
Sodium 448.1mg | 15 % | |
Potassium 112.4mg | 3 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.1g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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