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• Family Size bag Perfect Pasta Round Cheese Ravioli
• 32oz La Bella Romana marinara sauce
• 32oz La Bella Romana alfredo sauce
• 2 cups mushrooms (sliced)
• 3-4 cups La Bella Romana Panko Bread Crumbs
• 2 tsp each: Salt, Crushed oregano, black pepper, and parmesan
• Parsley for garnish
• Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
• Slice mushrooms
• Add bread crumbs, salt, crushed oregano, pepper, and parmesan to a bowl
• In a baking dish, pour the marinara sauce on the bottom of pan.
• Do not cook the ravioli first. Using frozen ravioli straight from the package, Arrange the uncooked ravioli in a single layer over the sauce.
• Add mushrooms on top of ravioli
• Evenly cover with alfredo sauce
• Add bread crumb mixture on top. Add another layer of parmesan if desired
• Cover and cook for 12 minutes. Remove and cook uncovered for another 12 minutes (or until ravioli is cooked through and there is some color to the breadcrumbs)
• Garnish with parsley and serve!
Tips
• Don't Overcrowd: Try to keep the ravioli in a single layer so it cooks evenly. If your dish is too small, you can stack them in a slightly overlapped, second layer, but make sure they are fully submerged in sauce.
• Sauce is Key: The sauce provides the moisture needed to cook the pasta. Add Protein: You can easily add cooked ground beef, Italian sausage, or shredded chicken to the sauce before layering. You can also use a meat ravioli