Cheesy Tomato Bacon Ravioli Bake with Ciabatta Toast

This oven-baked ravioli dish is the ultimate weeknight comfort food. With minimal prep and no stovetop fuss, you’ll have a hearty Italian-inspired meal ready in under an hour. Fresh tomato and ricotta ravioli are tossed in a velvety cream sauce with basil pesto, topped with mozzarella and baked until bubbly and golden.

Crispy bacon adds a smoky crunch, while buttery ciabatta toast is perfect for soaking up every last drop of sauce. It’s a complete, satisfying dinner that feels special but requires almost no effort.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

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. Preheat oven to 450°F with rack in middle position. Wash and dry produce. Dice tomatoes into ½-inch pieces. Gently separate ravioli. Coat oven-ready tray with nonstick cooking spray.
2. In prepared tray, combine cream sauce base, pesto, ¼ cup water and a pinch of pepper. Add tomatoes and ravioli; stir until coated. Sprinkle mozzarella evenly on top.
3. Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover tray tightly with foil, coated side down. Bake on middle rack until ravioli are tender, 20-25 minutes.
4. When ravioli bake is almost done, halve ciabatta and toast until golden brown. Immediately spread with 1 tablespoon butter; cut each half diagonally.
5. Carefully remove foil from tray (watch for steam). Return to oven and bake uncovered until cheese is browned, about 5 minutes. Season with salt and pepper to taste. Serve ravioli bake in shallow bowls with ciabatta toast on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but you may need to increase the covered baking time by 5-10 minutes until the ravioli are tender.

Can I substitute the cream sauce base?

You can use heavy cream mixed with a little garlic powder and Italian seasoning as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.