Katie Lee Biegel makes her Easy Veggie Marinara Ravioli Bake, as seen on The Kitchen, season 30.
Recipe courtesy of Katie Lee Biegel

Easy Veggie Marinara Ravioli Bake

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 350 degrees F.
  2. Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
  3. Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.