Baked Ravioli

Filled ravioli is a special treat, but you can happily substitute with penné for a more economical version.



  • medium saucepan
  • colander
  • large spoon
  • medium ovenproof dish
  • grater
  • oven gloves


  • 250 g butternut ravioli or penné
  • 1 x 400 ml Ina Paarman’s Roast Vegetable Pasta Sauce
  • ¼ cup (60 ml) water
  • ¼ cup (60 ml) grated cheese
  • ¼ cup (60 ml) fresh breadcrumbs

Adjust the oven rack to the middle position. Pre-heat the oven to 180°C. Boil the pasta according to pack instructions. Drain and decant back into the saucepan. Pour over the Roast Vegetable Pasta Sauce. To clean every bit of sauce out of the jar, add the water to the empty jar and shake. Add to pasta, stir through. Spoon the pasta into a lightly greased medium size ovenproof dish. Combine the cheese and breadcrumbs and sprinkle over. Bake for 15 minutes and serve with a salad and bread to mop up the sauce.

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