Name: Ravioli Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 (20–25 oz) package refrigerated or frozen ravioli (cheese, meat, or spinach); 3 cups marinara or pasta sauce; 1 cup ricotta or cottage cheese (optional); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1 tbsp olive oil or cooking spray; Fresh basil or parsley, chopped (optional, for garnish)

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Why You’ll Love This Recipe

This recipe is quick to assemble, requires minimal ingredients, and delivers maximum comfort. You don’t need to pre-boil the ravioli—just layer everything in a baking dish and let the oven do the work. It’s endlessly customizable and freezer-friendly, making it a go-to solution for stress-free cooking. Think of it as lasagna’s easier cousin, with all the flavor and none of the layering fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Refrigerated or frozen ravioli (cheese, meat, or spinach)
Marinara or pasta sauce
Ricotta or cottage cheese (optional, for creaminess)
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Italian seasoning
Garlic powder
Olive oil or cooking spray
Fresh basil or parsley (optional, for garnish)

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Spread a thin layer of marinara sauce on the bottom of the baking dish.
Arrange a layer of ravioli over the sauce in a single layer (no need to pre-cook).
Spoon a layer of ricotta or cottage cheese (if using) over the ravioli, then sprinkle with shredded mozzarella and Parmesan.
Repeat the layers: sauce, ravioli, cheese, and seasoning, until all ingredients are used—finishing with a generous layer of mozzarella and Parmesan on top.
Cover the dish with foil and bake for 25 minutes. Then uncover and bake for an additional 10–15 minutes until the cheese is bubbly and lightly golden.
Let rest for 5–10 minutes before serving. Garnish with chopped basil or parsley, if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Use meat or spinach ravioli instead of cheese for variety.
Add cooked ground beef, sausage, or sautéed vegetables between layers.
Mix Alfredo sauce with marinara for a creamy tomato twist.
Use frozen ravioli—just increase bake time by 5–10 minutes.
Add red pepper flakes or crushed garlic for extra flavor.
Try layering with pesto for a fresh herbal kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions until hot. This dish can also be frozen before or after baking—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to cook the ravioli first?

No, you can use refrigerated or frozen ravioli directly in the casserole. Just ensure it’s fully covered with sauce.

Can I make this ahead of time?

Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I freeze this dish?

Absolutely. Freeze before or after baking for up to 2 months. Let it thaw in the fridge overnight before reheating.

What kind of ravioli should I use?

Any kind—cheese, meat, spinach, or a blend. Use your favorite or mix different kinds for variety.

Is ricotta cheese necessary?

No, but it adds a creamy, lasagna-like texture. Cottage cheese can be used as a substitute or skipped altogether.

Can I use homemade sauce?

Yes! Any tomato-based pasta sauce you love will work well here.

How do I keep the cheese from burning?

Cover the dish with foil for most of the baking time, then uncover for the final 10–15 minutes to brown the top.

Can I add vegetables?

Definitely. Sautéed mushrooms, zucchini, spinach, or bell peppers are great additions between layers.

Can I make it gluten-free?

Yes, just use gluten-free ravioli and ensure your sauce and cheeses are gluten-free.

What should I serve with this bake?

A green salad, garlic bread, or roasted vegetables make great sides for this dish.

Conclusion

Ravioli Bake is a cheesy, satisfying, and incredibly easy dish that turns a simple package of ravioli into something truly comforting. With minimal prep and tons of flavor, it’s the perfect solution for weeknight dinners, meal prep, or feeding a hungry crowd. Customize it to your liking and enjoy a hearty, no-fuss meal everyone will devour.

Ravioli Bake

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Ravioli Bake is a cheesy and comforting casserole that turns store-bought ravioli into a delicious, crowd-pleasing meal with minimal effort and maximum flavor.

Author: Laura
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baked
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Spread a thin layer of marinara sauce on the bottom of the dish.
Arrange a single layer of ravioli over the sauce (no need to pre-cook).
Spoon ricotta or cottage cheese over the ravioli, if using. Sprinkle with mozzarella and Parmesan cheese. Add a pinch of Italian seasoning and garlic powder.
Repeat layers: sauce, ravioli, cheese, seasoning—finishing with mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10–15 minutes, until cheese is bubbly and lightly golden.
Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Use frozen ravioli directly—just increase bake time by 5–10 minutes.
Add cooked ground beef or sautéed vegetables for extra substance.
Mix marinara and Alfredo sauce for a creamy tomato base.
Can be assembled ahead and refrigerated up to 24 hours before baking.
Great for meal prep or freezing—before or after baking.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg