Baked Ravioli
Baked Ravioli is my go-to “I want lasagna but not the emotional commitment” dinner. You get all the cozy, saucy, cheesy goodness—without boiling noodles, layering ten sheets, or debating how much ricotta is too much (spoiler: there’s no such thing).
I stumbled onto this one night when I found a bag of frozen ravioli in the freezer and a half-jar of marinara in the fridge. Instead of boiling the ravioli like a normal person, I just baked it in the sauce with cheese on top. Thirty minutes later, I pulled a bubbling, golden, miracle casserole out of the oven. My family thought I’d been cooking all afternoon. I did not correct them.
This one’s fast, forgiving, and pure comfort food. Basically, if lasagna and a freezer meal had a delicious baby—this is it.
Ingredients You’ll Need For This Recipe
- 1 lb (450 g) fresh or frozen ravioli (any flavor)
- 3 cups (700 ml) marinara or tomato sauce
- 1 ½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 1 tsp Italian seasoning (optional)
- Olive oil or cooking spray (for the dish)
- Fresh basil or parsley, for serving (optional)
Step 1: Pick Your Ravioli and Sauce
You’ll need about 1 pound (450 g) of ravioli—any kind works. Cheese ravioli for a classic bake, or go wild with spinach, mushroom, or even beef-stuffed ones. Fresh or frozen both work fine (no need to thaw frozen).
Grab about 3 cups (700 ml) of marinara or tomato sauce. Homemade if you’re feeling ambitious, jarred if you’re feeling normal. You can also mix in a spoonful of pesto for bonus flavor points.
Step 2: Layer It Up
Preheat your oven to 375°F (190°C).
Grab a medium baking dish (about 9×9 or similar). Spread a thin layer of sauce across the bottom—this keeps the pasta from sticking.
Then start layering like a chill lasagna architect:
- A layer of ravioli (arranged in a single layer if you can manage).
- Spoon sauce evenly over them.
- Sprinkle on shredded mozzarella and a few pinches of Parmesan.
Repeat the layers until you’ve used everything, finishing with a final generous layer of cheese. (You can’t go wrong here—the only wrong move is not enough cheese.)
Step 3: Bake Until Bubbly and Golden
Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake another 10–15 minutes, until the cheese is melted, golden, and starting to crisp at the edges.
If you like it extra bubbly, switch on the broiler for the last 1–2 minutes—just keep an eye on it, because cheese goes from “yum” to “oops” fast.
Let it rest for about 5 minutes before serving so everything settles into gooey perfection.
🔍 Recipe Notes & Tips
- You don’t need to boil the ravioli first—baking in the sauce cooks them perfectly.
- For extra flavor, stir sautéed garlic, spinach, or Italian sausage into the sauce.
- Like it creamier? Mix 1/2 cup ricotta into the middle layer.
- If using frozen ravioli, just add 5 extra minutes of bake time.
- Want it vegetarian? Easy—just use cheese or veggie-stuffed pasta.
🍽️ Serving Suggestions
- Serve with garlic bread or a simple green salad.
- Add a drizzle of olive oil and a sprinkle of chili flakes before serving for a little kick.
- Pairs perfectly with a glass of red wine or sparkling water with lemon (if you’re feeling responsible).
🎯 Make it Work for
- Weeknights when your brain has officially clocked out.
- Lazy Sundays that call for comfort food with minimal cleanup.
- Feeding friends who think you spent all day cooking.
- Any night when “pasta and cheese” feels like the only right answer.
📦 Storage & Leftovers
- Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10 minutes, or microwave it for quick gratification. It also freezes beautifully—wrap individual portions and stash them for up to 2 months.
Baked Ravioli
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
- Spread a thin layer of sauce on the bottom.
- Arrange a single layer of ravioli, then spoon more sauce on top. Sprinkle with mozzarella and Parmesan.
- Repeat layers until ingredients are used, finishing with cheese on top.
- Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest 5 minutes before serving. Garnish with basil or parsley if you’re feeling fancy.
Baked Ravioli is what I call a “hero meal”—it swoops in when you’re tired, hungry, and this close to ordering pizza, and still manages to feel homemade and cozy. It’s rich, saucy, and just the right amount of cheesy chaos.
The best part? No boiling, no stress—just layer, bake, and bask in your own brilliance.
