Food Recipes Cheesy Baked Ravioli and Romaine Salad 5.0 (1) 1 Review This crowd-pleasing dinner balances decadent pasta with a bright and tangy salad. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Published on April 13, 2021 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts In the realm of realistic and delicious weeknight cooking, upgrading store-bought ingredients like ravioli is a go-to trick. Here, four-cheese ravioli is joined by a quick DIY tomato sauce, which you'll shower with shredded mozzarella and bake until bubbly and golden. (Think: shortcut lasagna.) An extra lemony romaine salad joins the pasta to cut through the richness and offer balance. The whole family will love this super comforting dish that comes together with just 25 minutes of hands-on time. Get-ahead tip: The marinara sauce can be made in advance—just refrigerate in an airtight container until ready to bake. Ingredients ½ cup plus 3 Tbsp. olive oil, divided ½ cup chopped yellow onion (from 1 onion) 3 tablespoon tomato paste 1 teaspoon dried Italian seasoning 1 28-oz. can fire-roasted crushed tomatoes 1 ¼ teaspoon kosher salt, divided 1 teaspoon freshly ground black pepper, divided 1 20-oz. pkg. refrigerated cheese ravioli 8 ounces shredded whole-milk mozzarella cheese (about 2 cups) 2 teaspoon lemon zest plus 1⁄4 cup fresh juice (from 2 lemons) 2 7-oz. romaine lettuce hearts, chopped (about 12 cups) Directions Preheat oven to 375°F. Heat 2 tablespoons oil in a large skillet over medium. Add onion; cook, stirring often, until tender, about 5 minutes. Add tomato paste and Italian seasoning; cook, stirring constantly, for 1 minute. Add crushed tomatoes and ½ teaspoon each salt and pepper. Bring mixture to a simmer over medium; cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat. Grease a 13-by-9-inch or other 3-quart baking dish with 1 tablespoon oil. Spread 1 cup tomato sauce in bottom of dish. Arrange half of ravioli over sauce in baking dish in a single layer, slightly overlapping ravioli. Spread 1 cup tomato sauce evenly over ravioli. Sprinkle with half of cheese. Repeat layers once, using remaining ravioli, tomato sauce, and cheese. Bake until sauce is bubbly and cheese is melted and golden, 30 to 35 minutes. Whisk lemon zest, lemon, juice, and remaining ½ cup oil, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl until combined. Add lettuce and gently toss to coat. Serve salad alongside baked ravioli. Print Nutrition Facts (per serving) 697 Calories 44g Fat 54g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 697 % Daily Value * Total Fat 44g 56% Saturated Fat 12g 60% Cholesterol 79mg 26% Sodium 1602mg 70% Total Carbohydrate 54g 20% Dietary Fiber 6g 21% Total Sugars 10g Protein 24g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.