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Welcome back, everyone! I hope you had an awesome winter break. I’ve been away for over four weeks and boy am I ready to get back to it. Do you know how hard it was not working in any capacity for over 4 weeks??
I know what you’re thinking and yes, at first, it was totally awesome and very much needed, and as my husband says, “very well-deserved” (boy, he sure knows how to butter me up), but by the end of the third week I was just like “Whoa! I’m going a little stir crazy here and I need to get back to work.”
By then we were hit with a winter storm that left my tiny city paralyzed under 6 inches of snow! We don’t get much of that fluffy white stuff here in the Coastal South Carolina (think 2nd largest record snowfall in recorded history) – so it was a real shocker to see it blanketing my yard! It was beautiful but the icy road conditions made it treacherous. The record low temperatures combined with the ice and snow had us house-bound for 5 days!
Thankfully, it’s back to business as usual and I’m glad to be able to get back into the swing of things. Today’s featured recipe is Baked Ravioli with Rosa Pasta Sauce – and I just know you’re gonna love it. It’s quick. It’s simple. It’s cheesy. It’s delicious!
I’m super excited to be sharing with you today not one but two of the new Bertolli’s organic pasta sauces. The first is Bertolli ® Organic Creamy Alfredo Sauce. Why is this so exciting? Well, this Creamy Alfredo Sauce starts with only the finest organic ingredients like fresh cream, milk, real butter, and aged Parmesan and Romano cheeses – the same quality ingredients you’d use if you made Alfredo Sauce from scratch yourself. Bertolli’s Alfredo Sauce is also the first nationally-branded Organic Alfredo Sauce. That’s big news! This best-in-class-sauce allows you bring authentic Tuscan-style flavors to your dinner table in a fraction of the time. Saving time is a big deal especially when it comes to quick and easy weeknight meals. Am-I-Right or am I right? See, I knew you’d agree.
You know I am all about creating my own seasonings and sauces, but for a weeknight meal, that’s sometimes not feasible. So, if I am going to buy a prepared sauce for a quick weeknight meal, I have a list of demands that have to be met:
- Must be made with only the finest ingredients
- Must be non-GMO
- Must be organic
Am I asking too much of my pasta sauce? I didn’t think so and neither did the folks at Bertolli who answered my call – not only for my alfredo sauce but also for my marinara sauce with Bertolli ® Organic Fire Roasted Garlic Marinara Sauce. This marinara is made with vine-ripened tomatoes and then infused with roasted garlic, a blend of delicious herbs, spices, and onions to create a thick, luscious sauce with a bright yet savory flavor profile.
So, after being snowed in for 5 straight days, some comfort food was in high demand. You know the kind — good, old-fashioned, soul-warming, tummy-rubbin’, good-to-the-last-bite, I-wanna-lick-the-bowl sort of comfort food. There’s no reason to opt for fast food or take-out when with Bertolli’s new organic sauces you can prepare a quick, flavorful meal the Tuscan Way in your very own kitchen.
What’s the Tuscan Way you wonder? The Tuscan Way of cooking is a philosophy of using only quality ingredients, lightly cooked in olive oil to lock in the flavors. This allows you to not only see each ingredient in the sauce but taste them, too. The flavor of each of these stand-alone sauces is already fabulous on its own but combining these two pasta sauces creates another quick and easy sauce – Rosa Sauce. It’s rich, creamy, and the perfect vehicle for my baked ravioli. And, let’s not forget: this back-pocket recipe is ready in just 30-minutes!
The ingredient combination here is so simple that you must, must, must make sure every ingredient is high-quality. In the marinara, the vine-ripened tomatoes, the fresh basil and the roasted garlic – they all must absolutely shine and in the creamy Alfredo sauce the fresh cream, butter, aged Parmesan and Romano cheese are the stars! Together they create a flavor profile similar to a creamy tomato-basil soup only thicker. Luscious, rich, and creamy – Rosa Sauce is the new “must have” sauce at our house. In fact, my daughter asked if we can add this sauce to our weekly menu: penne, spaghetti, ravioli, tortellini — honestly, any of these would be a perfect vehicle for this decadent sauce.
The savory marinara combined with the rich Alfredo sauce creates the perfect flavor profile that really brings the dish to life. To build on those flavors, we’re adding creamy mascarpone cheese, gooey mozzarella cheese, and hearty mini-meatballs tucked in between tender, pillowy cheese ravioli to make this dinner one guaranteed to please any palate.
You will notice that the way my recipe is written that you will have twice as much sauce as needed for this family-style casserole. There are a number of ways you can address this:
- Double the Baked Ravioli in Rosa Sauce recipe and feed a crowd
- Double this recipe and freeze the second batch. *Reheating instructions included.
- Prepare a Rosa Sauce Pizza for another quick lunch or dinner
- Create a Chicken in Rosa Vodka Sauce for Date Night
- Cream of Tomato Soup: Saute chopped fresh basil in butter; add 1-1/2 cups Marinara sauce, 1 cup Alfredo Sauce, and 1-1/2 cups water; simmer for 5 minutes.
- Poached Cod: Simmer pasta sauce in a skillet; add cod fillets, cover and cook until just firm; top with chopped herbs.
- Zucchini Parmesan Stacks: Grill, bake, or broil thinly sliced zucchini until tender. Spread with pasta sauce and ricotta cheese; Repeat layers. Bake 20 minutes at 350 degrees F or until cheese is hot and bubbly.
- Refrigerate the unused portion of rose sauce for up to 14 days
- Freeze the unused portion of sauce for up to 6 months
Since we’ve talked so much about the quality of each ingredient is important, let’s talk cheese. Personally, I grate my own mozzarella and Parmesan fresh each time I need it. The flavor of freshly grated is the best as compared to any powdery, pre-grated bagged blend on the market. As for mascarpone, if you are not able to find it, you may either omit it altogether or substitute fresh ricotta cheese.
If you’ve never had mascarpone, I often hear people liken it to cream cheese, and it’s true, it is creamy but it tastes nothing like tangy cream cheese. Mascarpone, to me, tastes like ricotta but with all the creaminess of the cream cheese and none of the grittiness of ricotta. So if you’re like me and you’re sorta a fence sitter about ricotta because you like the flavor but not the texture, give mascarpone a try. Yumm-y!
Finally, for the fresh herbs, I love fresh torn basil for the flavor and brightness. If you do not prefer the flavor of basil, try Italian flat-leaf parsley. It has such a brightness, it’s a great addition to this Baked Ravioli with Rosa Pasta Sauce.
I hope you will try my recipe for Baked Ravioli with Rosa Pasta sauce, or any of my other serving suggestions for these delicious Bertolli sauces and let Bertolli bring the flavors and philosophy of Tuscan cooking to your dinner table.
Baked Ravioli with Rosa Pasta Sauce
- 1-1/2 cups Bertolli ® Organic Fire Roasted Garlic Marinara Sauce [See Note 1]
- 1 cup Bertolli Organic Creamy Alfredo Sauce
- 1/3 cup (5 tablespoons) mascarpone cheese
- 1/4 cup chopped fresh Italian parsley leaves
- 2 teaspoons chopped fresh basil leaves
- 20- ounce bag frozen ravioli - , regular or mini [See Note 2]
- 1 to 1-1/2 cups freshly shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 350 degrees F. Lightly oil an 9-inch by 9-inch by 2-inch baking dish and set aside.
- Bring a pot of salted water to a boil.
- Whisk the alfredo sauce, marinara sauce, fresh parsley, and basil in a large bowl to combine. Set aside.
- Cook the ravioli in a large pot of boiling salted water until just tender, about 5 minutes. Drain.
- Toss the ravioli with the sauce mixture and coat evenly. Transfer ravioli and sauce into the prepared baking dish.
- Top the mixture with the dollops of mascarpone cheese, mozzarella, and Parmesan. Bake uncovered until the cheese melts and the sauce bubbles along the sides of the baking dish, about 20 - 25 minutes.
- If you are making a second batch to freeze, cover the pan in plastic wrap and the again with aluminum foil and place in the freezer for up to 6 months.
- To bake a batch of frozen ravioli, there are two options; thaw in the refrigerator overnight or bake it straight from the freezer.
- Preheat the oven to 350 degrees F.
- Remove plastic wrap and foil from baking dish and replace foil to cover.
- If thawed, bake for 20-25 minutes or until heated through, the sauce is bubbly and the cheese has melted.
- If frozen, bake for 60 - 75 minutes or until heated through, the sauce is bubbly and the cheese has melted.
- You will notice that the way my recipe is written that you will have twice as much sauce as needed for this family-style casserole. There are a number of ways you can address this:
- Double the Baked Ravioli recipe and feed a crowd
- Double the recipe and freeze the second batch of ravioli for up to 6 months.
- Prepare a Rosa Alfredo Pizza for another quick lunch or dinner
- Create a Creamy Rosa Vodka Sauce for date night
- Refrigerate the unused portion of rose sauce for up to 30 days
- Freeze the unused portion of sauce for up to 6 months
- I use mini raviolo - we like the bite sizedravioli for the paste to cheese ratio.
- Wine pairing: Cabernet Sauvignon or Merlot.
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