Tag: baked

CHEESY BAKED RAVIOLI LASAGNA – Butter with a Side of Bread by Gordon Ramsay

CHEESY BAKED RAVIOLI LASAGNA - Butter with a Side of Bread


This is a sponsored post written by me on behalf of Hunt’s Tomatoes. All opinions are 100% mine.

Cheesy Baked Ravioli Lasagna made with San Marzano tomatoes, 3 types of cheese, Italian Sausage and frozen ravioli. Easy weeknight baked ravioli recipe full of flavor!

Here’s a cheesy, flavorful Italian recipe that combines two favorites: ravioli and lasagna! It’s a hearty, comforting dish that both kids and adults really enjoy.

Ingredients for Cheesy Baked Ravioli

Here’s what you’ll need to make this recipe:

San Marzano Style Tomatoes

I recommend using Hunt’s San Marzano Style tomatoes- they’re brand new and can be found on the canned vegetable aisle of your local grocery store. San Marzano style tomatoes are a sweeter tomato that are low in acidity, with a thick juice that makes them perfect for baking. Hunt’s San Marzano Style Tomatoes are all-natural and steam peeled and have a bright, tangy fresh flavor.

Hunt’s San Marzano Style Tomatoes are sold in a large 28-oz can and come in three flavors: Plain, Italian, and spicy red pepper. I used the plain variety for this recipe, but the Italian would work well too!

Cheeses

I added 3 different types of cheeses to this recipe! The ricotta, cream cheese and mozzarella add a creamy, flavorful touch to the dish that just tastes great. I also added 1 egg and the seasonings to the cheese mixture.

Meat for Lasagna

I cooked and crumbled 1 pound of Italian sausage for this ravioli bake. You’re welcome to use ground beef or turkey instead. If you’d like to make this a meatless meal, you can slice vegetables like zucchini, mushrooms, broccoli and cauliflower and use those in place of meat!

Frozen Ravioli

I used cheese ravioli in this dish, but you can use any type you’d like! I think beef or chicken would be great. Spinach ravioli is also a great option!

How to make Baked Ravioli Lasagna

Here’s what you’ll need to do to make this recipe at home:

Preheat oven to 400 degrees F.

Combine Cheese Mixture

In a small mixing bowl combine ricotta cheese, cream cheese and 1 egg. Stir until smooth. Add in seasonings. Stir & set aside.

Combine Tomatoes & Cooked Sausage

Pour undrained tomatoes into pan with cooked & drained Italian Sausage. Use a Chop-Stir (or a similar utensil) to cut tomatoes and sausage into smaller pieces.

Layer the Lasagna

Spray a 9×13 pan with non-stick spray. Ladle about half of the tomato-sausage mixture into bottom of pan.

Top with a layer of frozen ravioli, then dot ravioli with dollops of the cheese-egg mixture. Spread with about half the shredded mozzarella cheese.

Repeat with another layer of sausage-tomatoes, then the remaining ravioli, ending with the remaining cheeses. If you have a few raviolis left over, I just piled them on top. Yum!

Cover & Bake Ravioli Lasagna

Cover with foil & bake for 30 minutes. Remove foil & bake an additional 10 minutes. Replace foil and let sit about 20 minutes and serve. This resting period allows the sauce to thicken.

3 Cheese Baked Ravioli Lasagna recipe

Cheesy Baked Ravioli Lasagna

Cheesy Baked Ravioli Lasagna made with San Marzano tomatoes, 3 typed of cheese, Italian Sausage and frozen ravioli. Easy weeknight dinner full of flavor! 

Print Pin Rate

Course: dinner, pasta

Cuisine: Italian

Keyword: ravioli bake, ravioli lasagna

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Calories: 717kcal

Ingredients

  • 4 oz Ricotta cheese
  • 4 oz cream cheese
  • 1 egg
  • 1 tsp Italian Seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 cups grated mozzarella cheese
  • 1 lb Italian Sausage cooked & crumbled
  • 28 oz can Hunt’s San Marzano style Whole Tomatoes
  • 25- oz package frozen ravioli

Instructions

  • Preheat oven to 400 degrees F.

  • In a small mixing bowl combine ricotta cheese, cream cheese and 1 egg. Stir until smooth. Add in seasonings. Stir & set aside.

  • Pour undrained tomatoes into pan with cooked & drained Italian Sausage. Use a Chop-Stir to cut tomatoes and sausage into smaller pieces.

  • Spray a 9×13 pan with non-stick spray. Ladle about half of the tomato-sausage mixture into bottom of pan.

  • Top with a layer of frozen ravioli, then dot ravioli with dollops of the cheese-egg mixture. Spread with about half the shredded mozzarella cheese.

  • Repeat with another layer of sausage-tomatoes, then ravioli, ending with the remaining cheeses.

  • Cover with foil & bake for 30 minutes. Remove foil & bake an additional 10 minutes. Replace foil and let sit about 20 minutes and serve.

Nutrition

Serving: 1g | Calories: 717kcal | Carbohydrates: 43g | Protein: 34g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 1432mg | Potassium: 404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 683IU | Vitamin C: 10mg | Calcium: 321mg | Iron: 11mg

More recipes with tomatoes:

Cheesy Baked Ravioli Lasagna made with San Marzano tomatoes, 3 types of cheese, Italian Sausage and frozen ravioli. Easy weeknight baked ravioli recipe full of flavor!

Cheesy Baked Ravioli Lasagna made with San Marzano tomatoes, 3 types of cheese, flavorful Italian Sausage and frozen cheese ravioli. Easy weeknight baked ravioli recipe full of flavor!

Baked Strawberry Donuts — The Skinny Fork by Gordon Ramsay

Baked Strawberry Donuts — The Skinny Fork



The Skinny:
Servings:
Serving Size: 1 Donut
Calories: 81
Fat: 2 g
Saturated Fat: 1 g
Carb: 43 g
Fiber: 1 g
Protein: 3 g
Sugar: 1 g
Sodium: 53 mg

Frosting:
1 C. Confectioners’ Sugar Replacement
1/2 C. Freeze Dried Strawberries
1 Tbsp. Unsweetened Almond Milk

Place the 1/4 Lb. strawberries into a small sauce pot and heat over medium-high heat. Cook until reduced by about half. (Mine took about 10 minutes, stirring occasionally.)

Set in the fridge to chill until completely cooled.

Preheat the oven to 325 degrees F. and lightly spray the inside of a donut pan with non-stick baking spray; set aside.

In a medium bowl (or the base of stand mixer) mix together the 1 C. four, 6 Tbsp. sweeter, and 1 Tsp. baking powder.

In small bowl, whisk together the 2 Tbsp. of the strawberry reduction, 2 Tbsp. greek yogurt, 1 egg, 3 Tbsp. almond milk, 1 Tbsp. butter, and 1/2 Tsp. Vanilla.

Slowly mix the wet ingredients into the dry. DO NOT OVER MIX.

Transfer the batter to a ziplock (or piping bag) and pipe the batter into the prepared donut pan.

Place the pan into the oven and bake for about 10 minutes or until the dough is set and the edges of the donuts are starting to brown.

Remove from the oven and transfer to a wire rack too cool.

Crush the 1/2 C. dried strawberries into more of a powder.

While the donuts are cooling, mix together the 1 C. confectioners sugar replacement, 1 Tbsp. of the strawberry puree, 1 Tbsp. milk, and 1/2 C. dried strawberry dust/powder until well combined.

Dip the donuts face side down into the glaze a time or two and add sprinkles on top if desired.

Allow the donuts to sit for a few minutes for the glaze to set.

Once the glaze is set, enjoy right away!

Oven Baked Chicken Legs | 101 Cooking For Two by Gordon Ramsay


Oven baked chicken legs are a simple dinner the whole family will love. Just trim, pat dry, simple spices, and bake them in the oven. You will have perfect crispy, juicy chicken legs every time with these easy step by step photo instructions.

A pile of chicken legs on a white plate

Table of Contents:

Blue ribbon divider used for visual effect

Introduction and My Rating

Everybody loves great chicken legs (AKA drumsticks). Kids, grandparents, and mom and dad all love a crispy drumstick. Now you can have them anytime you want. Plus they are economical.

Skip to the next section if you want to skip the story.

Last year I took several weeks working on grilled chicken legs to get them just right. We were having a large retirement party for several family friends, and I was providing the meat course for a hundred people.

I initially wanted to grill all 150 pieces of chicken, but after I got the smaller batch perfected, it was obvious that mass cooking that large was not possible on a home grill. See Grilling Chicken Drumsticks – The Art of Drummies.

But the grill recipe work did show that the secret of a great chicken leg (drumstick) was in the internal temperature of 185. Not 165, which is the safe chicken temperature, but 185 produces the moist tender chicken legs you will ever have.

So I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then, I have done mainly oven drummies. Here is the scaled-down version.

My Rating:
My rating system. Great 5 out of 5


Just excellent. It always brings a child-like smile to my wife’s face.

♨️Cooking

  • DO NOT SKIP THE PAT DRY, or you will not have crispy skin. (See Chicken: To Rinse or Not To Rinse? about rinsing the chicken)
  • Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
  • I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the legs will be nice.
  • Cook at high temp, and you must use a thermometer to be sure you get to 185. Do not guess.
  • Spice as you want. I often add the Cayenne, but if you have little ones, skip it.
  • Scale to any amount you need

Seasoning

I generally use my All Purpose Seasoning; 7:2:1 and 7:2:2 but just some coarse salt and pepper or just the seasoning of your choice.

Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven-baked BBQ drumsticks.

⏰How Long to Bake

There are three variables: the chicken leg size, oven temperature, and the desired internal temperature. I’m aiming for 185 (see next section), so at 425 degrees for about 35 minutes.

ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.

  • Chicken legs at 350°F convection or 375°F conventional – about 45-50 minutes
  • Chicken legs at 375°F convection or 400°F conventional – about 40-45 minutes
  • Chicken legs at 400°F convection or 425°F conventional – about 35-40 minutes
  • Chicken legs at 425°F convection – about 35 minutes (I don’t suggest 450°F conventional, do 425°F conventional and add a few minutes)

Remember, all these numbers vary by your oven, also.

The lower the temperature you use, the less crispy your chicken legs will be.

🌡️Best Final Internal Temperature

Many want to cook chicken legs to 165, which is the minimum safe internal temperature for chicken for the FDA. There is a difference between safe and done. Pork is safe at 145, but you sure won’t want your pulled pork to be cooked to 145. It would be terrible.

Also, a lot of recipes cook “until fluids run clear.” Excuse me, but what does that mean? You should be standing there, poking it with a knife and losing all the moisture — not a good idea. Also, I suspect that it may even be below the safe minimum temperature.

While I cook my chicken breast to 165, there is way too much fibrous tissue in chicken legs. They will be tough and stringy. Just plan not done. Please use 185 as you finish temperature. Check the comments if you need confirmation.

🖊️Other Notes

Why Use a Rack to Bake?

A lot of the fat drained during cooking on the rack. You can cook this without a rack, but you will be happier with a rack.

Storage

Good just refrigerated for 3-4 days. Also, they should freeze fine for 3-4 months. Reheat by thawing first then reheat in an oven.

Side Dish Recipes

🖼️Photo Instructions

image of patting dry drumsticks with white paper towels

Preheat oven to 425 convection. Pat dry the chicken legs with paper towels.

image showing loose bone on a raw drumstick

Trim off any extra skin and any loose joint pieces.

image of seasoning drumsticks

Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, then just some salt and pepper to taste. Other seasonings at your option.

drumsticks on a rack on a cooking tray with foil ready for oven

Place the legs on a prepared cooking pan with the thicker part of the chicken legs to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.

pile of drumsticks on a white plate

Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

image of drumsticks with French fries on a light gray plate

📖 Recipe

Editor’s Note: Originally published September 9, 2012. Updated with discussion and photos updated to improve the presentation and add more information. The recipe remains the same. Please enjoy the update.
Molly and Lilly dogs running in leaves

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