Cheesy Tomato Bacon Ravioli Bake with Garlic Ciabatta

This crowd-pleasing Italian-inspired oven bake requires little prep and next to no cleanup! Let your oven do the work and savor tender fresh tomato and ricotta-filled ravioli, bright basil pesto and a velvety cream sauce under a blanket of cheesy golden-brown mozzarella.

Serve with buttery ciabatta toast for that crispy crunch you’re craving. Perfect for busy weeknights when you want a homemade dinner without the hassle.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Dice tomatoes into ½-inch pieces. Gently separate ravioli. Coat oven-ready tray with nonstick cooking spray. (For 4 servings, coat both trays.)
2. In prepared tray, combine cream sauce base, pesto, ¼ cup water and pepper. Add tomatoes and ravioli; stir until coated. Sprinkle evenly with mozzarella. (For 4 servings, evenly divide ingredients between two prepared trays, using ¼ cup water per tray.)
3. Lightly coat a large piece of aluminum foil (two large pieces for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down. Bake on middle rack (ensure oven has preheated!) until ravioli are tender, 20-25 minutes. (For 4, bake two trays side by side on middle rack.) When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4); halve ciabatta on a diagonal.
4. Remove and discard foil from ravioli bake (careful-watch out for steam!). Return to middle rack and continue to bake, uncovered, until cheese is browned, about 5 minutes. Taste and season with salt and pepper if desired. Divide ravioli bake between shallow bowls and serve with ciabatta toast on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but you may need to increase the baking time by 5-10 minutes. Check for tenderness before removing foil.

Can I substitute the pesto?

Absolutely! Try sun-dried tomato pesto or a simple garlic and herb sauce for a different flavor profile.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.