Name: Ravioli Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 (25 oz) package frozen or refrigerated ravioli (cheese or meat-filled); 3 cups marinara or pasta sauce; 1 lb ground beef or Italian sausage (optional); 1 small onion, diced; 2 cloves garlic, minced; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup ricotta cheese (optional); 1 tbsp olive oil; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; Fresh basil or parsley, chopped (optional for garnish)

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Why You’ll Love This Recipe

This casserole is as simple as it is satisfying. It uses frozen or fresh ravioli, your favorite pasta sauce, and a few pantry staples to create a cozy, family-friendly dinner that’s ready in under an hour. Whether you’re feeding a busy household or prepping ahead for the week, this dish delivers big flavor with minimal effort.

Ingredients

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

Frozen or refrigerated ravioli (cheese or meat-filled)
Marinara or pasta sauce
Ground beef or Italian sausage (optional)
Onion (diced)
Garlic (minced)
Shredded mozzarella cheese
Grated Parmesan cheese
Ricotta cheese (optional)
Olive oil
Italian seasoning
Salt
Black pepper
Fresh basil or parsley (optional for garnish)

Directions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add diced onion and cook until soft. Add garlic and cook for 1 more minute.
Add ground beef or sausage (if using) and cook until browned. Drain excess fat.
Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
In a greased 9×13-inch baking dish, spread a layer of sauce on the bottom.
Add a single layer of ravioli (no need to cook first if using frozen or refrigerated).
Spoon more sauce over the ravioli and sprinkle with mozzarella and Parmesan. Add dollops of ricotta if using.
Repeat layers until ingredients are used up, ending with sauce and cheese on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes, until bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with basil or parsley if desired.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Use spinach or mushroom ravioli for a vegetarian version.
Add sautéed spinach, mushrooms, or zucchini between layers.
Swap marinara for Alfredo sauce for a creamy twist.
Use spicy Italian sausage for extra heat and flavor.
Try it with tortellini instead of ravioli for a fun variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes.
To freeze, assemble the casserole without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.

FAQs

Do I need to cook the ravioli first?

No, frozen or refrigerated ravioli will cook as the casserole bakes.

Can I use store-bought pasta sauce?

Yes, use your favorite marinara or pasta sauce for convenience.

What kind of ravioli works best?

Cheese or meat ravioli are classic choices, but any filled variety will work.

Can I make this casserole ahead of time?

Yes, assemble it up to 24 hours in advance and refrigerate before baking.

Can I freeze ravioli casserole?

Yes, freeze it before baking for best results. Thaw in the fridge overnight and bake as directed.

What cheese should I use?

Mozzarella and Parmesan are standard, but provolone or fontina also melt beautifully.

Can I make this vegetarian?

Absolutely. Use cheese ravioli and skip the meat. Add veggies for extra flavor and nutrition.

How do I prevent the casserole from drying out?

Cover with foil while baking to trap moisture, then uncover to finish browning the top.

Is ricotta necessary?

No, it’s optional, but it adds a creamy lasagna-like texture.

What sides go well with ravioli casserole?

Serve with a green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Ravioli Casserole is an easy, cheesy, and satisfying meal that brings all the comfort of baked pasta with a fraction of the effort. Perfect for busy weeknights or cozy weekends, it’s a family favorite that you can customize endlessly. Make it once, and it’ll be on repeat in your kitchen.

Ravioli Casserole

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Ravioli Casserole is a cheesy, comforting baked pasta dish made with layers of frozen or fresh ravioli, rich marinara sauce, savory meat, and melty cheese. It delivers all the flavor of lasagna with half the effort.

Author: Laura
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute.
Add ground beef or sausage (if using) and cook until browned. Drain excess fat.
Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
Add a layer of ravioli (no need to pre-cook). Spoon more sauce over the ravioli and sprinkle with mozzarella and Parmesan. Add dollops of ricotta if using.
Repeat layers until all ingredients are used, ending with sauce and cheese on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes, until bubbly and golden on top.
Let rest for 5–10 minutes before serving. Garnish with chopped basil or parsley if desired.

Notes

No need to thaw frozen ravioli; they will cook in the oven.
Swap in Alfredo sauce for a creamy variation.
Add extra vegetables like spinach or mushrooms between layers for added nutrition.
Use spicy sausage for more heat and flavor depth.
Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 6g
Sodium: 920mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg