Creamy ravioli, tomato & mascarpone bake

Elevate the classic pasta bake by using ravioli and a creamy tomato and mascarpone sauce. It’s a great midweek meal as it’s quick to make for the whole family

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 564
  • fat 33g
  • saturates 18g
  • carbs 44g
  • sugars 0g
  • fibre 5g
  • protein 21g
  • salt 1.24g


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ¼ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes, blitzed in a food processor until smooth
  • 1 tsp caster sugar
  • 3 tbsp mascarpone
  • 500g ravioli
  • small bunch of basil, roughly chopped, plus extra whole leaves to serve
  • 125g ball of buffalo mozzarella
  • 20g parmesan or vegetarian alternative, finely grated


  1. Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.

  2. Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.

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