When I first saw this recipe I was a bit confused. Bechamel AND marinara in the same dish? It's not that they aren't both delicious! It was more the thought of two worlds colliding that had me curious. (I usually keep my reds and my whites separate.) BUT...The two come together in this casserole, and create a truly decadent dish that my entire family loves!
If you have a favorite jarred marinara sauce, (I suggest Rao's), this is the dish for you! If you have your own homemade sauce, canned or frozen, (like me), this is the dish for you! If you like cheese ravioli, this is the dish for you! If you prefer a meat or sausage ravioli, this is the dish for you!
You get the point! This casserole can be completely tailored to your liking. I make it using my own recipe for Marinara, with cheese ravioli. I've also made it with chicken ravioli. Both are amazing!
1 package (25 oz) frozen cheese ravioli
1/4 cup butter, cubed
1/4 cup flour
1/4 tsp salt
1/4 tsp ground nutmeg
2 cups milk
1/4 cup white wine or vegetable broth
1/2 cup minced fresh basil
3 cups mozzarella cheese, divided
3/4 cup grated parmesan cheese, divided
2 1/2 cups marinara sauce
Cook ravioli according to package directions.
Meanwhile, in a large saucepan, melt butter. Stir in flour, salt, and nutmeg; whisk until smooth. Gradually add in milk and wine. Bring to a boil; cook and stir for about a minute, until thickened. Remove from heat. Stir in basil, 1 cup mozzarella, and 1/4 cup parmesan cheese.
Drain ravioli; toss with cheese sauce. Transfer to a greased 9x13 baking dish. Top with 1 cup mozzarella and your marinara sauce; sprinkle with remaining cheeses.
Cover and bake at 375 for 30 minutes. Uncover, bake another 10 minutes longer or until nice and bubbly. Let stand for 15 minutes before serving. *Serves 6 to 8.
BIG thank you to my daughter, Melanie, for the fresh tomatoes and basil from her garden. Made this dish a HUGE hit!
Recipe adapted from Taste Of Home
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