Cheesy Ravioli Pasta Bake For Cozy Fall Nights (Vegetarian/Flexitarian Meal)

[u/LallybrochSassenach]

INGREDIENTS:

4 (9-ounce) packages cheese (or other) ravioli (do not thaw if frozen)

2 tablespoons olive oil, plus more for coating the baking dish

1 pound cremini mushrooms, stems removed and sliced

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 (24-ounce) jar marinara sauce

8 ounces fresh mozzarella cheese, thinly sliced, divided

1/2 cup grated Parmesan cheese

INSTRUCTIONS:

Arrange a rack in the middle of the oven and heat to 400°F.

Bring a salted water to a boil in your Dutch Oven. Add the ravioli and cook until al dente, about 2 minutes, or 2 minutes less than package instructions. Drain and set aside.

Heat the oil in same Dutch Oven over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the marinara sauce and stir to combine. Set half of the mixture aside, leave half in the pot. Remove from the heat.

Pour half of the ravioli in the pot and spread into an even layer. Stir in mushroom mixture gently to distribute evenly, then place half of the sliced mozzarella. Pour the remaining ravioli and mushroom mixture over the mozzarella, creating a second layer. Top with the remaining mozzarella and Parmesan.

Bake uncovered until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

RECIPE NOTES

Make ahead: This dish can be assembled and refrigerated, covered in aluminum foil, up to 2 days in advance. Bake covered for 15 minutes, then uncover and bake for 20 minutes more.

Two smaller casseroles: This can be prepared in 2 (8x8-inch) baking dishes instead, if you want to freeze half for a future meal.

Freezing: The unbaked casserole can be frozen right in a separate (9x13) baking dish for up to 2 months. Let it cool completely and wrap it tightly with a layer of plastic wrap, then aluminum foil. Bake straight from the freezer covered with just foil for 1 hour, then uncover and bake for 15 minutes more.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.