No Boil Taco Ravioli Casserole (Vegetarian
This vegetarian "no-boil" casserole features layers of frozen cheese ravioli, black beans, pinto beans, and corn, all smothered in a savory blend of salsa and taco sauce. Topped with cheddar cheese, it bakes into a bubbly, satisfying dish with minimal prep, perfect for a hearty and convenient weeknight meal.
Equipment
- 1 Large Baking Dish (e.g., 9x13 inch casserole dish)
- 1 Large Mixing Bowl
- 1 Can Opener
- 1 Colander
- 1 Spatula or Large Spoon (for mixing and spreading)
Ingredients
Main
- * 1 jar of salsa
- * 1 20 ounce package of frozen cheese ravioli
- * 1 15.5 ounce can black bean, drained and rinsed
- * 1 15.5 ounce can pinto bean, drained and rinsed
- * 1 15 ounce can cut corn in water, drained
- * 1 jar of taco sauce
- * 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Drain and rinse the black beans, pinto beans, and corn thoroughly using a colander.
- In a large mixing bowl, combine the jar of salsa, jar of taco sauce, drained black beans, pinto beans, and corn. Stir well to ensure all ingredients are evenly mixed.
- Spread a generous layer of this bean and sauce mixture over the bottom of a large baking dish.
- Arrange half of the frozen cheese ravioli in a single layer over the sauce mixture in the baking dish.
- Cover the ravioli layer with another portion of the bean and sauce mixture.
- Place the remaining frozen ravioli in a single layer over the mixture.
- Spoon the rest of the bean and sauce mixture evenly over the top layer of ravioli, ensuring they are mostly covered.
- Sprinkle the 1/2 cup of shredded cheddar cheese evenly over the entire casserole.
- Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden brown. Let it rest for 5 minutes before serving.
Notes
Since the ravioli are frozen and not boiled, ensure they are well-submerged in the sauce to cook thoroughly and absorb flavor; a splash of vegetable broth can help if the sauce is too thick. For an enhanced taco profile, consider adding a tablespoon of taco seasoning to the bean and sauce mixture, or even a pinch of smoked paprika. While cheddar is good, a Mexican cheese blend will elevate the flavor and melt better. For presentation and a fresh finish, garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of lime juice. Using a 9x13 inch baking dish is ideal. Covering the casserole for the first 20-25 minutes of baking helps steam the ravioli, preventing them from drying out, then uncover to brown the cheese.