Leftover Lovin' Ravioli Casserole Recipe: A Tasty Pasta & Seafood Bake by Melissa Vickers
My husband and I enjoy cooking, and we are happy to eat leftovers. Sometimes I time the end of the leftovers better than others. Last night we finished up some from the day before, but I won’t go to the grocery store until tomorrow. So that calls for creative ingredient combinations and a new casserole recipe!
I knew I had a bag of frozen ravioli, and I had most of a bag of breaded fish, most of an open jar of spaghetti sauce, and some fresh vegetables all waiting to be used up before going bad, so I whipped up this fish and pasta bake. And, thankfully, it was tasty! So now we won’t have to cook tomorrow night – and maybe not the next night either. Works for me!
Serve this fish ravioli casserole for dinner with some crusty bread and a salad. Dinner’s good to go!
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Cuisine: American / Italian
Prep Time 10 minutes
Cook Time 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes
Servings: 6
Ingredients
- 1 jar spaghetti sauce (I used about 30 ounces of a 45-ounce jar)
- 1 package (25 to 27 ounces) frozen cheese-filled ravioli
- 1 package frozen breaded fish
- assorted chopped vegetables (I used 1/2 cup each: onion, broccoli, mini-sweet peppers and celery)
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- dried Italian seasoning, to taste
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Recipe Notes
- If you don't have frozen breaded fish fillets, try flaking leftover grilled or baked fish.
Here’s how to make it:
- Cook breaded fish according to package directions. While it cooks, prep the vegetables. Cut cooked fish into bite-sized chunks. Spread about 3/4 cup of the spaghetti sauce in a greased baking dish. Arrange half the frozen ravioli in a single layer over the sauce. Sprinkle on half of each of the chopped vegetables and half of the cooked fish pieces. Top with half of remaining sauce and 1 cup of mozzarella cheese.
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Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
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Cover with foil. Bake in a preheated 350-degree F oven for 40 minutes. Remove foil and bake 15 to 20 minutes more or until bubbly and hot in the center. Let stand 10 minutes before serving.
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