Creamy ravioli, tomato & mascarpone bake

Elevate the classic pasta bake by using ravioli and a creamy tomato and mascarpone sauce. It’s a great midweek meal as it’s quick to make for the whole family

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 564
fat 33g
saturates 18g
carbs 44g
sugars 0g
fibre 5g
protein 21g
salt 1.24g

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes, blitzed in a food processor until smooth
1 tsp caster sugar
3 tbsp mascarpone
500g ravioli
small bunch of basil, roughly chopped, plus extra whole leaves to serve
125g ball of buffalo mozzarella
20g parmesan or vegetarian alternative, finely grated

Method

Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.
Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.