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If youāre looking for a baked ravioli casserole thatās cheesy, meaty, EASY, and downright comforting, this is the recipe for you! My family canāt get enough of this cozy dish ā and I love how simple it is to make (you don’t even need to boil the ravioli). Read on, and check out my four tips for baked ravioli success.
Four tips for baked ravioli success
This baked ravioli recipe is so delicious and comforting ā but also easy! This is what I make for my family when I crave lasagna, but want to make something simpler, because bechamel is not something I want to whip up on a busy Tuesday. It’s saucy, cheesy, meaty, and delicious! While it’s simple to make, here are four tips to guarantee an easy dinner:
- Saucy ravioli:Ā When assembling your baked ravioli casserole, ensure all the pasta is covered by sauce. This will ensure it cooks evenly and all the way through, as you want moisture to let it cook.
- Bubbly cheese:Ā Wondering how long to bake your ravioli casserole? 25 minutes at 400 degrees Fahrenheit should do the trick, but you know it’s good to go when the cheese melts and bubbles, turning golden.
- Use fresh ravioli:Ā This recipe works best with fresh ravioli. If you use frozen ravioli, you’ll need to bake it for around 10-15 minutes longer.
- Oil control:Ā After you cook the sausage, be sure to drain any excess oil. If you don’t it can make the ravioli casserole greasy.
How to make baked ravioli
What I love about this baked ravioli is how easy it is to achieve a cozy dinner that feels like it took a long time in the kitchen. No one will guess how quickly this meal comes together! This summary shows how easy it is:
- Make the sauce: Cook up the sausage meat and then add the seasonings and marinara sauce. Let the sauce simmer, adding the spinach at the last moment, and stir until it wilts. Finish off the sauce by adding the whipping cream.
- Assemble: Add a layer of ravioli to the baking dish, pour the sauce over the top, and mix it all up. Sprinkle the cheddar and mozzarella cheese over top, and cover with foil.
- Bake: Pop your dish into the oven for 25 minutes, then take off the foil. Broil until the cheese turns golden, and enjoy!
Can you bake frozen ravioli?
You can make this ravioli casserole with frozen ravioli, but then the question is how long to bake frozen ravioli! If you’re using frozen ravioli, it’ll take a bit longer as the baking time will need to be extended to ensure it’s cooked through. I’d add ten minutes of baking time, but it will depend on the brand and size of the ravioli you select.
Variations
This ravioli casserole is versatile and adaptable, so you can throw in what’s left in the fridge or to suit your preferences. Here are some of my favorite variations:
- Vegetarian baked ravioli: Sub out the Italian sausage for a veggie-based sausage, or replace with vegetables like shredded zucchini to bulk it out.
- Ravioli fillings: You can use any ravioli in this recipe! I love using spinach and ricotta cheese filling, but you can use whatever you have on hand. Cheese ravioli works well, too!
- Sauce swap: Change it up and go for arrabbiata or add a spoon full of pesto!
- Protein swap: Use ground turkey or ground beef to make a meat sauce, or use a vegan substitute instead.
- Lighter Version: Cut down on the cream by swapping it with chicken or vegetable broth, or simply skip the cream altogether for a tomato-forward sauce. You can also reduce the cheese or use part-skim mozzarella for a lighter option.
- Cheese Lovers: If you canāt get enough cheese (I understand), try adding other varieties like gouda or fontina for a creamy, melty upgrade.
- Spicy kick:Ā Add some chili flakes or use a spicy Italian sausage.
- Herby ravioli casserole: Add some oregano or thyme for a herbaceous note.
Baked ravioli troubleshooting
This recipe is simple, but there are a few things you can keep in mind to get the best baked ravioli. Here are some troubleshooting tips for this baked ravioli recipe:
- Too dry: If your casserole comes out too dry, itās likely that there wasnāt enough sauce. Make sure to use at least 3 cups of marinara sauce as the ravioli will absorb some while baking. You can also add a splash of water or stock before baking if youāre worried about dryness.
- Undercooked pasta: If the ravioli is still too firm after the baking time, cover the dish again with foil and return it to the oven for an additional 5-10 minutes. Make sure all the ravioli is covered with sauce.
- Solid cheese: If your cheese hasnāt turned melty, golden and bubbly, simply broil it for an additional 2-3 minutes. Make sure you keep an eye on it so the cheese doesn’t burn.
- Sausage is too oily: If your casserole feels greasy, make sure to drain excess fat from the sausage after cooking it. You can even pat it down with paper towels to remove more grease before continuing with the recipe.
What to serve with baked ravioli
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can you bake fresh ravioli without boiling it?
You can! The ravioli will be in the pan with so much delicious sauce that it’ll have plenty of moisture to cook through.
How do I reheat baked ravioli casserole?
If you’ve frozen your baked ravioli in a ceramic baking dish, let it come to room temperature on the kitchen countertop before baking it, or thaw it out in the fridge the day before. Then, put it in a preheated oven and enjoy!
How do I store baked ravioli?
Let it cool to room temperature, then transfer to an airtight container and put it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
Can you make ravioli casserole ahead of time?
Absolutely! Assemble the casserole by following the first three steps, but hold off on baking ā don’t even turn that oven on! Instead, once it’s assembled, cover the dish with foil or beeswax wrap and refrigerate it for up to two days. When youāre ready to bake, let it sit at room temperature for 30 minutes before popping it in the oven.
Watch how to make this casserole
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Ravioli Casserole Recipe
If youāre looking for a baked ravioli casserole thatās cheesy, meaty, EASY, and downright comforting, this is the recipe for you! My family canāt get enough of this cozy dish ā and I love how simple it is to make (you don’t even need to boil the ravioli). Read on, and check out my four tips for baked ravioli success.
InstructionsĀ
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Preheat your oven to 400 degrees Fahrenheit. Remove the sausage meat from the casing. Heat the oil in a large frying pan over medium-high heat. Add the sausage and cook until it is no longer pink, about 10 minutes. Use a spoon or paper towels to remove the excess oil from the pan.
1 tablespoon olive oil, 1 lb Italian sausage
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Stir the Italian seasoning, garlic powder, and onion powder into the meat. Add the marinara sauce to the pan, scraping the bottom to remove any stuck on bits. Bring the panto to a simmer, stir in the spinach, and let it wilt. Stir in the whipping cream and then season to taste with salt and pepper.
3 cups marinara sauce, Ā½ cup heavy cream, salt and pepper, 2 cup baby spinach leaves, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
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Add the uncooked ravioli to a 9Ć11-inch baking dish, pour the sauce over the top, and mix well. Stir in the parmesan cheese and 1 cup of cheddar cheese. Sprinkle the remaining 1 cup of cheddar cheese on top, then tear the mozzarella ball into pieces and place them on top. Cover the pan with aluminum foil.
1 ball fresh mozzarella, Ā½ cup grated parmesan, 20 ounces fresh ravioli
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Bake for 25 minutes, until the casserole is hot and bubbly and the ravioli is al dente. Remove the foil and broil for 2-3 minutes, until the cheese turns golden.
2 cups shredded cheddar cheese
Notes
Marinara:Ā For the sake of simplicity, I’ve kept the flavorings minimal and relied on the marinara sauce for flavor. But store-bought marinara sauce is never as good as homemade, which is why I’ve added the extra flavorings. If you’d like, you can saute some minced onion and garlic with the sausage instead of using the powdered versions.
You may need two jars of marinara sauce to get 3 cups. I tried this recipe using 2 cups but found it was too dry. You can freeze any extra marinara sauce for the next time you make this!
Ravioli: This recipe uses fresh ravioli. I like to use spinach ricotta ravioli, but other fillings are nice, too.
Mozzarella:Ā Fresh mozzarella adds extra creaminess to this dish, but firm, shreddable mozzarella will work, too. You’ll want to use about a cup of shredded mozzarella.Ā
Cream: I love the heavy cream’s richness in this recipe, but you can substitute it for chicken stock or even water if you want to reduce the calories.Ā
Serving size:Ā This will serve 6-8 people, depending on what you serve with it. I always like a big side salad. Leftovers taste amazing reheated for lunch!
Nutrition
Serving: 1 = ā of the recipe, Calories: 749kcal (37%), Carbohydrates: 37g (12%), Protein: 35g (70%), Fat: 51g (78%), Saturated Fat: 23g (144%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 154mg (51%), Sodium: 1769mg (77%), Potassium: 530mg (15%), Fiber: 4g (17%), Sugar: 6g (7%), Vitamin A: 1848IU (37%), Vitamin C: 10mg (12%), Calcium: 453mg (45%), Iron: 9mg (50%)