If you’re craving comfort food with minimal effort, this baked ravioli casserole hits the spot. It’s layered like lasagna, but without all the fuss, and it feeds a hungry crowd with ease. You’ll love how the pasta turns tender in the oven while the cheese melts into a bubbly, golden blanket.
It’s weeknight-friendly, potluck-ready, and the kind of meal that makes everyone linger at the table a little longer.
What Makes This Recipe So Good
- Ridiculously simple: Uses store-bought ravioli and jarred sauce to cut prep time without sacrificing flavor.
- Layered and hearty: All the cozy lasagna vibes, no boiling sheets or meticulous stacking.
- Ultra cheesy: A blend of mozzarella, ricotta, and Parmesan makes every forkful creamy and satisfying.
- Customizable: Swap the sauce, ravioli filling, or add vegetables and protein to suit your taste.
- Great for gatherings: Scales up easily, travels well, and reheats like a dream.
What You’ll Need
- 2 pounds refrigerated ravioli (cheese, spinach, or beef; fresh or frozen works)
- 4 cups marinara sauce (or your favorite pasta sauce; use more if you like it saucy)
- 2 cups shredded mozzarella
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh basil or parsley, chopped, for garnish
- Optional add-ins: 1 pound Italian sausage (cooked and crumbled), 2 cups baby spinach, sautéed mushrooms, or roasted vegetables
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Warm the aromatics: In a skillet, heat olive oil over medium. Add garlic and cook 30–60 seconds until fragrant.
Stir in Italian seasoning and red pepper flakes. Remove from heat and mix with the marinara sauce. Season with salt and pepper.
- Prep the ricotta: In a bowl, combine ricotta with a pinch of salt, pepper, and a tablespoon of Parmesan.
Thin with a splash of milk if you prefer a looser dolloping consistency.
- Layer one: Spread about 1 cup of sauce on the bottom of the baking dish. This prevents sticking and helps the ravioli cook evenly.
- Add the ravioli: Arrange a single layer of ravioli over the sauce. It’s fine if they overlap slightly.
- Cheese it up: Spoon small dollops of ricotta over the ravioli, sprinkle with mozzarella, and add a light shower of Parmesan.
- Repeat the layers: Sauce, ravioli, ricotta, mozzarella, Parmesan.
If using add-ins like cooked sausage or spinach, scatter them between layers.
- Finish with cheese: Top the final layer with sauce and a generous amount of mozzarella and Parmesan. You want a good coverage for that golden crust.
- Cover and bake: Cover tightly with foil and bake for 25 minutes. This traps steam to cook the ravioli through.
- Uncover and brown: Remove foil and bake another 10–15 minutes, until the cheese is melted and lightly golden.
For extra browning, broil 1–2 minutes, watching closely.
- Rest and garnish: Let the casserole rest 10 minutes so it sets. Sprinkle with chopped basil or parsley before serving.
How to Store
- Refrigerate: Cool completely, then cover and store for up to 4 days.
- Freeze: Wrap tightly in two layers (plastic wrap and foil) and freeze for up to 3 months. Label with date.
- Reheat: For single servings, microwave until hot, adding a spoon of water or sauce if needed.
For a whole pan, bake covered at 350°F (175°C) for 20–30 minutes, or until warmed through.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to the initial covered bake time.
Health Benefits
- Protein and calcium: The cheese and any added meat offer protein and minerals that support muscles and bones.
- Lycopene from tomatoes: Marinara brings antioxidants that may support heart health.
- Vegetable boost: Adding spinach, mushrooms, zucchini, or bell peppers increases fiber, vitamins, and overall satisfaction.
- Portion control: Baking in a casserole makes it easier to serve measured portions and balance your plate with a side salad.
Pitfalls to Watch Out For
- Dry layers: Not enough sauce leads to tough edges. Make sure every layer has a thin coating of sauce.
- Watery casserole: Excess moisture from raw veggies can water down the sauce.
Sauté or roast vegetables first to remove liquid.
- Overbaking: Too long in the oven can make the top tough and the ravioli mushy. Follow the timing and rest the casserole before slicing.
- Under-seasoning: Jarred sauce varies. Taste and adjust with salt, pepper, and herbs before layering.
- Dense ricotta: If ricotta is too thick, it can clump.
Loosen with a splash of milk and season lightly.
Variations You Can Try
- Meat lovers: Add cooked Italian sausage, ground beef, or turkey between layers.
- Vegetarian supreme: Layer in sautéed mushrooms, spinach, roasted red peppers, and zucchini.
- White sauce twist: Swap half the marinara for Alfredo for a creamy pink sauce.
- Spicy arrabbiata: Use spicy marinara and add extra red pepper flakes.
- Pesto pop: Dollop pesto between layers for a fresh, herby kick.
- Four-cheese: Mix provolone or fontina with the mozzarella, and add a dusting of pecorino.
- Gluten-free: Use gluten-free ravioli and double-check that your sauce is gluten-free.
- Dairy-light: Use part-skim ricotta and reduced-fat mozzarella, and go lighter on the final layer.
FAQ
Do I need to boil the ravioli first?
No. The sauce and steam in the oven cook the ravioli perfectly. Just make sure you use enough sauce and keep it covered for the first part of baking.
Can I use frozen ravioli?
Yes.
No need to thaw. Add 5–10 extra minutes to the covered bake time to ensure the center gets hot.
What size pan should I use?
A 9×13-inch baking dish works well for 2 pounds of ravioli. For smaller batches, use an 8×8-inch pan and reduce ingredients by about half.
How do I prevent a soggy casserole?
Sauté any vegetables first to drive off moisture, and don’t overload with sauce.
The layers should be lightly coated, not swimming.
Can I make this ahead?
Absolutely. Assemble up to a day in advance, cover, and refrigerate. Bake as directed, adding a few extra minutes while covered.
What should I serve with it?
A crisp green salad, garlic bread, or roasted broccoli balances the richness and rounds out the meal.
How do I get a golden, bubbly top?
Remove the foil for the last 10–15 minutes.
For extra color, broil for 1–2 minutes at the end. Keep a close eye to avoid burning.
Is there a good dairy-free option?
Use dairy-free ravioli and cheeses, and a dairy-free marinara. The method stays the same, but check labels for hidden dairy.
In Conclusion
This baked ravioli casserole brings big comfort with very little effort.
It’s flexible, forgiving, and loaded with cheesy goodness that makes everyone happy. Keep the pantry staples on hand, swap in your favorite add-ins, and you’ve got a weeknight hero or a weekend crowd-pleaser ready to go. Serve it hot, let people help themselves, and watch it disappear.