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Baked Ravioli Casserole {Mexican, Vegetarian}
Baked ravioli is topped with black beans, tangy sauce, fresh cilantro, green onion and lots of cheese. Perfect for a Tex-Mex Tuesday celebration
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
servings
Calories
595
kcal
Author
Marjory Pilley
Ingredients
16
ounces
prepared salsa
mild
10 ¾
ounces
tomato sauce
1 can
½
teaspoon
ground cumin
28
ounces
cheese ravioli
frozen is fine
30
ounces
black beans
rinsed and drained
½
cup
cilantro
chopped
½
cup
green onion
about 1 bunch, thinly sliced
1
cup
sharp cheddar cheese
shredded
1
cup
Monterey jack cheese
shredded
Sour cream for topping
optional
Instructions
Preheat oven to 350 degrees F.
Mix salsa, tomato sauce and cumin together in a bowl.
Spread ½ cup of salsa sauce in the bottom of a 9 x 11 baking dish.
Layer frozen ravioli over the sauce.
Layer black beans over the ravioli.
Pour remaining sauce over the black beans.
Sprinkle cilantro and green onion over the sauce.
Layer cheeses on top.
Cover dish with aluminum foil and bake for 45 minutes.
Remove cover and bake for 5-10 minute more or until cheese has melted and begins to bubble.
Top with a dollop of sour cream.
Notes
This recipe can be made ahead of time and frozen! Need smaller portions, split the ingredients between 2 9-inch baking dishes.
Nutrition
Calories:
595
kcal
|
Carbohydrates:
73
g
|
Protein:
32
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Cholesterol:
77
mg
|
Sodium:
1410
mg
|
Potassium:
714
mg
|
Fiber:
13
g
|
Sugar:
6
g
|
Vitamin A:
795
IU
|
Vitamin C:
5.2
mg
|
Calcium:
337
mg
|
Iron:
13.5
mg