Baked Ravioli
Need a dinner everyone will actually be excited about?
This baked ravioli is cheesy, saucy, and so easy to throw together that it almost feels like cheating.
Some nights, boiling pasta and warming up sauce is about all the effort I want to make.
That’s exactly when this recipe comes in. Layer everything into a baking dish, top it with plenty of cheese, and let the oven do the rest.
The ravioli stays soft and tender while the sauce bubbles around the edges.
Then the cheese melts into a golden layer that’s impossible not to pick at before dinner is served.
I always lose a few bites while “checking if it’s ready.”
You don’t need a long list of ingredients either. A good jar of marinara, your favourite ravioli, mozzarella, and a little parmesan are enough to make something that tastes far more homemade than it has any right to.
Serve it with garlic bread, a simple salad, or nothing at all.
Once that first cheesy spoonful hits the plate, nobody’s going to be asking where the side dishes are.
Why You’ll Love This Recipe
- Ready in about 45 minutes.
- Uses simple, easy-to-find ingredients.
- Plenty of gooey melted mozzarella in every bite.
- Great for feeding a family or a crowd.
- Perfect for meal prep since it reheats beautifully.
- Easy to customize with meat or vegetables.
- Comfort food that feels homemade without a lot of work.
Ingredients
- 2 (20-ounce) packages refrigerated cheese ravioli
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Olive oil or nonstick cooking spray for the baking dish
Equipment
- 9×13-inch baking dish
- Large pot
- Colander
- Mixing spoon
- Foil
Instructions
1. Prepare the oven
Preheat the oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
2. Cook the ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 2 minutes less than the package directions. They should still be slightly firm since they’ll finish cooking in the oven.
Drain carefully.
3. Season the sauce
In a bowl, stir together the marinara sauce, garlic, Italian seasoning, and a pinch of salt and pepper.
4. Assemble
Spread about 1 cup of sauce across the bottom of the baking dish.
Arrange half of the ravioli in a single layer.
Spoon over half of the remaining sauce.
Sprinkle with half of the mozzarella and a little Parmesan.
Repeat with the remaining ravioli, sauce, mozzarella, and Parmesan.
5. Bake
Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake another 10 to 15 minutes, until the cheese is melted, bubbling, and lightly browned around the edges.
6. Finish
Let the baked ravioli rest for about 10 minutes before serving.
Sprinkle with chopped parsley and extra Parmesan if you’d like.
Tips
- Don’t overcook the ravioli before baking or they’ll become too soft.
- Use a good-quality marinara since it’s the main flavor of the dish.
- Freshly shredded mozzarella melts better than pre-shredded.
- Let it rest before serving so the layers hold together.
- If the top browns too quickly, loosely cover it with foil.
Variations
- Add cooked Italian sausage between the layers.
- Brown some ground beef and stir it into the sauce.
- Mix spinach into the marinara.
- Add sautéed mushrooms.
- Use beef or spinach ravioli instead of cheese.
- Sprinkle crushed red pepper flakes over the top.
- Mix ricotta cheese between the layers for extra creaminess.
- Swap mozzarella for provolone or an Italian cheese blend.
What to Serve With It
- Garlic bread
- Caesar salad
- Roasted broccoli
- Steamed green beans
- Garlic knots
- Antipasto salad
Storage
Store leftovers covered in the refrigerator for up to 4 days.
Reheating
Reheat individual portions in the microwave until hot.
For larger portions, cover with foil and bake at 180°C (350°F) until warmed through.
Freezing
Assemble the casserole but don’t bake it.
Wrap tightly and freeze for up to 3 months.
Bake from thawed, adding about 10 extra minutes if needed.
Frequently Asked Questions
Can I use frozen ravioli?
Yes. You can bake it straight from frozen. Just add 10 to 15 minutes to the baking time.
Can I make it ahead?
Yes. Assemble it up to a day ahead and refrigerate until ready to bake.
Do I have to boil the ravioli first?
For refrigerated ravioli, a quick boil gives the best texture. Frozen ravioli can go straight into the baking dish.
Can I use homemade sauce?
Absolutely. Homemade marinara works wonderfully here.
What cheese melts best?
Low-moisture mozzarella gives that classic stretchy cheese pull.
Can I add meat?
Yes. Cooked ground beef, sausage, or shredded chicken all work well.
How do I keep it from drying out?
Make sure every layer is covered with sauce and keep it covered for most of the baking time.
Can I use spinach ravioli?
Yes, or any filled ravioli you enjoy.
Can I make this vegetarian?
It already is, as long as your ravioli and cheeses are vegetarian-friendly.
How do I know it’s done?
The sauce should be bubbling around the edges and the cheese should be melted and lightly golden.
