Feel like lasagna, but a bit short on time? Ravioli makes it a snap to put together this satisfying casserole. Mushrooms and roasted red peppers add lots of flavor as does the rich Chianti sauce.
The original recipe calls for the addition of pre-cooked, chopped sausage. I’m not a big fan, but definitely add some if you like.
1/4 cup olive oil
1/2 cup chopped onion
3cloves garlic, minced
1 (28 ounce) can crushed tomatoes, undrained
1 cup Chianti
1 tablespoon dried oregano, crushed
1 teaspoon salt
1/4 teaspoon crushed red pepper
12 ounces fresh cremini mushrooms or button mushrooms, sliced
1 (7 ounce) jar roasted red sweet peppers, drained and coarsely chopped
1/2 cup fresh basil, chopped
18 ounces refrigerated or frozen cheese ravioli
8 ounces shredded mozzarella cheese
1. For Chianti tomato sauce: In a large saucepan, heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, Chianti, oregano, salt, and crushed red pepper. Bring to a boil, reduce heat and simmer, uncovered, about 10 minutes or until slightly reduced.
2. Meanwhile, in a large skillet heat 1 tablespoon of the olive oil over medium heat. Add mushrooms and cook until tender. Stir in red peppers and basil. Set aside.
3. Preheat oven to 375℉.
4. Spoon one-fourth of the Chianti tomato sauce into a 3-quart rectangular baking dish. Layer half of the ravioli on top. Spoon half of the mushroom mixture over. Spoon another one-fourth of the sauce over mushroom mixture in baking dish. Top with half of the mozzarella cheese. Spoon another one-fourth of the sauce over cheese. Repeat layers with the remaining ravioli, mushroom mixture, sauce, and cheese.
5. Bake, covered, for 35 minutes. Uncover and bake for 5 minutes longer or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.
Recipe slightly adapted from BHG.com
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