Frozen ravioli straight from the freeer is layered with meat sauce and mozzarella cheese and baked to create this easy Baked Ravioli. A no fuss recipe for your busy day dinner collection!
Just like my One-Pot Spaghetti and Meatballs, this recipe makes use of a short list of pantry staples to get dinner on the table quick!
This is one of those recipes that makes you reevaluate your approach to weeknight cooking.
I threw this Baked Ravioli together one night a very long time ago to feed my hungry tribe of boys and it went over like gangbusters. And, it’s so gosh darned effortless! There have been meals I’ve labored over that required SO much more effort that were received with equal enthusiasm by these guys.
So, heed my words. When you’re stressed, over-worked, over stimulated, and just plain maxed out, please give yourself a break and get this Baked Ravioli on your menu!
This casserole is exceptionally easy to make since it starts with a bag of frozen cheese ravioli. They’re layered in a dish with an easy meat sauce and cheese and baked in the oven until it becomes a bubbling casserole of pasta goodness. The cool part is that the ravioli goes in the dish frozen. There is no need to thaw or cook it first. Easy, peasey.
Ingredient Notes
- Marinara sauce: I’ve been loving Mutti Marinara Sauce (love all of their flavors) and Rao’s Marinara Sauce. Any brand of sauce you like will work great in this recipe.
- Italian sausage: A couple of links of mild or hot Italian sausage.
- Frozen ravioli: A bag of frozen ravioli straight from the freezer. There’s no need to thaw it in advance.
- Cheese: Shredded part-skim mozzarella and shredded Parmesan cheese.
- Fresh basil: To add color and a pop of fresh flavor to the baked casserole.
How to Make Baked Ravioli
- Coat a 13- x 9-inch baking dish with nonstick cooking spray then add a layer of marinara sauce.
- Remove the casings from the sasuage links and add them in a large skillet coated with nonstick spray. Cook, stirring to break up the sausage, until browned and cooked through. Drain off any excess grease from the skillet and add the remaining marinara sauce from the jar to the skillet. Reduce the heat and simmer for a couple of minutes to blend the flavors.
- Arrange half of the frozen ravioli in a single layer over the sauce in the baking dish.
- Top with half the meat sauce.
- Sprinkle half of the mozzarella cheese over the top.
- Repeat the layers once, ending with the remaining mozzarella cheese. Sprinkle with Parmesan cheese.
- Spray the bottom side of a sheet of aluminum foil with nonstick cooking spray (so it won’t stick to the melted cheese) and place it, oiled side down, over the casserole. Transfer it to the oven to bake for 45 minutes.
- Remove the foil then bake, uncovered, until bubbly and hot in the center. Remove from the oven and allow it to rest for a bit, then garnish with basil and serve.
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Reheat in the microwave, just until heated through.
Serving Suggestions
Keep it simple and toss a green salad and slice a baguette to complete this easy meal. If you want to expend just a little more effort (but still keep it very easy) serve Baked Ravioli with Sautéed Green Beans and some Cheater Garlic Bread.
Check out my entire collection of salad recipes and side dish recipes for more ideas!
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Baked Ravioli
Ingredients
- 24 ounces marinara sauce
- 2 links mild Italian sausage, approximately 1/2 pound
- 24 to 26 ounces frozen cheese ravioli, (do not thaw)
- 2 cups shredded part-skim mozzarella
- ¼ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Preheat oven to 350 degrees F. Coat the bottom of a 13- x 9-inch baking dish with nonstick cooking spray.
- Spread ¾ cup of the marinara sauce across the bottom of the prepared baking dish. Set aside.
- Coat a large skillet with nonstick cooking spray and place it over MEDIUM heat. Remove and discard the sausage casings and add the sausage to the skillet. Cook, stirring to break up the sausage, until browned and cooked through. Drain off any excess grease from the skillet and return it to the heat. Add the remaining marinara sauce from the jar to the skillet and stir to combine it with the sausage. Reduce the heat to LOW and simmer for 2 minutes to blend the flavors.
- Arrange half of the frozen ravioli in a single layer over the layer of sauce in the baking dish. Top with half the meat sauce and half of the mozzarella cheese. Repeat the layers once, ending with the remaining mozzarella cheese. Sprinkle with Parmesan cheese.
- Spray the bottom side of a sheet of aluminum foil with nonstick cooking spray (so it won't stick to the melted cheese) and place it, oiled side down, over the casserole. Seal tightly and transfer it to the oven to bake for 45 minutes. Remove the foil and return to the oven to bake, uncovered, for an additional 5 to 10 minutes or until bubbly and hot in the center. Remove from the oven and allow it to rest for 5 to 10 minutes. Garnish with chopped basil and serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Easy Pasta Recipes
This post was originally published on May 27, 2014. It has been updated with new text and images.
Recipes like these always make me want to cook! (Which means a lot, coming from me!) If you ever publish a cookbook, I suggest doing a college cooking/baking one! I would have made your recipes nonstop!
I like the way you think! Send all cookbook publishers my way 🙂 All joking aside, that really is the purpose and focus of my blog. To try to get young people to feel comfortable in the kitchen and get cooking. Thanks, Lynna.
Oh, boy, this is like lasagna made with RAVIOLI! Anything better than that?
Can’t wait to try it.
You had me at the bag and the Jar! Yay!! I am making your greek chicken with taziki tonight. I’ll let you know how it goes. (-:
We have a lot in common, my friend 🙂 I hope you love the Greek Chicken! I’m so craving that right now.