Baked ravioli is the ultimate weeknight comfort food, loaded with cheesy ravioli, a hearty meat sauce, and plenty of mozzarella. This recipe keeps dinner simple without losing any of that cheesy, saucy goodness everyone loves.
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Holly’s Recipe Highlights
- Why Make It: It’s a low-effort baked pasta that feeds a crowd and uses just a handful of ingredients. It delivers classic lasagna flavor without boiling noodles or mixing a separate cheese layer.
- Recommended Tools: Use a skillet and a 9×13 baking dish to make this easy, crowd-pleasing meal.
- Prep Note: No need to thaw the ravioli first; use it straight from frozen.
- Serving Suggestions: I love serving this with garlic bread and a Caesar salad for a comforting meal.
Ingredient Notes
- Italian Sausage: Mild sausage keeps it family-friendly, while hot adds a little kick. Turkey or beef works too, but sausage gives the best built-in seasoning.
- Cheese Ravioli: No need to thaw the ravioli. Cheese ravioli is classic, while spinach ravioli adds a little extra color and flavor.
- Marinara Sauce: Choose a thicker sauce so the casserole sets better. If using a larger bag of ravioli, add extra sauce so the layers stay moist (see recipe notes).
- Cheese: Shred mozzarella from a block for the smoothest melt, or use bagged for convenience. A sprinkle of Parmesan on top adds a salty, golden finish.
- Variations: Add baby spinach between the ravioli and sauce for a veggie boost. Red pepper flakes give extra heat, or stir a spoonful of pesto into the sauce for a twist.
How To Make Baked Ravioli
- Brown the sausage in a skillet and stir in the marinara sauce.
- Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
- Layer half of the ravioli, half of the sauce, and half of the mozzarella, and repeat (full recipe below).
- Top with Parmesan, cover, and bake. Uncover for the final few minutes until the top is lightly browned.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat covered in the oven at 350°F until heated through. It can also be reheated in the microwave with a spoonful of extra sauce to keep it from drying out.
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Did you enjoy this Baked Ravioli Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 pound Italian sausage mild or hot
- 1 (24 ounce) jar marinara sauce
- 1 (20 ounce) package frozen cheese ravioli or spinach
- 2½ cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a medium skillet, brown the sausage over medium-high heat. Drain any fat. Stir in marinara sauce and bring to a simmer.
- Add a very thin layer of sauce over the bottom of a 9×13 baking dish.
- Top with half of the ravioli, half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle Parmesan on top.
- Cover and bake 35 minutes. Uncover and bake 10 minutes more. Rest 10 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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can this be made a day before cooking and serving? Also, can you use the fresh ravioli?
Making it ahead should be fine. And if using fresh I recommend freezing it before assembling.
So simple to make yet tastes like it took hours. Delicious.
Jill, I am glad you enjoyed the recipe.
Easy and delicious
Excellent idea!! Also a good opportunity to sneak in more veg (minced and cooked in with the sausage). I always look for ways to hide vegetables for my picky eaters.
Thanks for this awesome recipe!
Hi Karen from Quebec, I am happy to hear that you (and your picky eaters), enjoyed the recipe!
Simple and excellent
Jo Adams, I am glad to hear that you enjoyed the recipe.
I cannot wait to make this! Can you please give an example of what you mean by a ‘thicker’ spaghetti?
Do you by chance mean a thicker sauce? If so the idea is if you’re looking at a jar of sauce at the store and you swish it around you should be able to tell if one’s a little thicker or thinner from the way it moves. I hope this helps!
This is a great idea for a low–effort, hearty meal that everyone will enjoy. Thanks, I can’t wait to try this. My kids are going to love it!
Hi Coco, let us know how it turns out!
this looks like a great recipe to prepare for simple larger family gatherings. Where locally do you buy the frozen ravioli, or do you buy fresh and freeze it to use in this recipe. A quick search in our local grocery chain websites didn’t turn up any frozen ravioli.
It depends where you live, I usually buy it at Target. If you’re having trouble finding it at local grocery stores, often an Italian market or ’boutique’ type grocery stores will carry it. We have also tested freezing refrigerated ravioli in this recipe and it works just as well. Refrigerated ravioli would work but the cooking time would need to be adjusted. I hope that helps.
great recipe. I like
I am so glad you enjoyed this recipe Joseph!
This is such a creative take on traditional lasagna! Using frozen ravioli significantly reduces prep time while still providing all those cheesy, comforting layers. I also like the tip about using a paper towel to lessen the moisture—those crispy edges sound fantastic!
Diana, glad you enjoyed it.