Baked Ravioli

This is the kind of meal that saves your sanity on a Tuesday. It’s the cheesy, saucy, comfort food hug we all need, and it’s laughably easy. Forget ordering another mediocre pizza.

This baked ravioli recipe is your new secret weapon for a delicious, crowd-pleasing dinner that feels fancy but is secretly simple. Your future self, already dreaming of the leftovers, will thank you.

What’s the magic here? It’s not a secret ingredient.

It’s the transformation. We take humble store-bought ravioli and turn it into a bubbling, golden-brown masterpiece. The pasta soaks up all that rich marinara and melty cheese, creating layers of flavor in every single bite.

It’s nostalgic, like the best lasagna you’ve ever had, but without the hours of labor. Honestly, why isn’t everyone making baked ravioli all the time? It’s the ultimate “cheat” meal that tastes completely homemade.

Ingredients

Gathering your ingredients is the hardest part, and it’s not hard at all.

I love using a mix of cheeses for maximum flavor and gooeyness. Here’s your simple shopping list for this incredible baked pasta dish.

• 1 (20-ounce) package refrigerated cheese ravioli (No need to thaw if using frozen!)
• 1 (24-ounce) jar of your favorite marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 cup ricotta cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Optional: A handful of fresh basil for a pop of color and freshness.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). This is your first and most crucial step.A hot oven is the key to that perfect, bubbly cheese topping we’re all here for.
2. Spread a thin layer of sauce in a baking dish. Take about half a cup of your marinara and coat the bottom of a 9×13 inch dish. This prevents the ravioli from sticking and adds flavor from the bottom up.
3. Arrange the first layer of ravioli.Place a single layer of your ravioli over the sauce. It’s okay if they’re touching, but try to avoid major overlap for even cooking.
4. Add the ricotta and more sauce. Dollop spoonfuls of ricotta over the ravioli layer, then pour over about half of the remaining marinara sauce.You don’t need to be perfect here—it will all melt together beautifully.
5. Repeat with another ravioli layer. Add your second and final layer of ravioli, followed by the rest of the marinara sauce.
6. Top with all the cheese. This is the best part.Sprinkle the shredded mozzarella and Parmesan evenly over the entire dish. Don’t be shy! This creates that iconic golden crust.
7. Bake until golden and bubbly.Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is gloriously melted and slightly browned.
8. Let it rest before serving. I know it’s tempting, but let the baked ravioli sit for 5-10 minutes after pulling it from the oven.This allows the sauces to set, so you get clean slices instead of a cheesy avalanche.

Storage Instructions

This dish is a meal prep dream. Let any leftovers cool completely before storing. For the fridge, place it in an airtight container; it will stay fresh for up to 4 days.

To freeze, I recommend portioning it out. Wrap individual servings tightly in plastic wrap and then foil. They will keep in the freezer for up to 3 months.

Reheat from frozen in the oven at 350°F until warmed through.

Why You’ll Love This Baked Ravioli

• It’s a Massive Time-Saver. This entire meal comes together in under an hour, with most of that time being hands-off while it bakes. It’s faster than delivery.
• It’s a Certified Crowd-Pleaser. From picky kids to hungry adults, nobody says no to a plate of cheesy baked ravioli. It’s perfect for potlucks and family dinners alike.
• The Leftovers Are Elite. Honestly, it might taste even better the next day after the flavors have had more time to mingle and get to know each other.

Common Mistakes to Avoid

• Using a watery sauce. This can make your final dish soupy.Stick with a thick, high-quality marinara for the best results.
• Overfilling the baking dish. If you pack in too many layers, the center won’t cook properly. Two solid layers of ravioli are the sweet spot.
• Skipping the rest time. Cutting in immediately is a recipe for a sloppy mess. Be patient—it’s worth it.
• Forgetting to season the ricotta. A little Italian seasoning and garlic powder mixed into the ricotta takes this dish from good to “can I have the recipe?” great.

Alternatives and Variations

This recipe is incredibly flexible.

For a meat lover’s version, brown some Italian sausage or ground beef and layer it in. To make it vegetarian, use spinach and cheese ravioli. For a gluten-free baked ravioli, simply use your favorite gluten-free pasta.

You can even make a vegan version with plant-based ravioli, vegan cheeses, and a dairy-free ricotta alternative.

FAQs

Can I freeze this baked ravioli?

Absolutely! This dish freezes exceptionally well. Follow the storage instructions above, and you’ll have a ready-made dinner waiting for you on a busy night.

What’s the best substitute for ricotta cheese?

If you’re not a ricotta fan, cottage cheese is a fantastic substitute.

IMO, blend it briefly for a smoother texture that mimics ricotta almost perfectly.

How long does baked ravioli stay fresh?

In the refrigerator, your baked pasta will be delicious for up to 4 days. Make sure it’s stored in an airtight container to maintain freshness.

Is this kid-friendly?

Is the sky blue? This is one of the most kid-approved meals in my rotation.

It’s essentially pizza’s pasta cousin. FYI, you can even hide some blended veggies in the sauce.

Can I prep it ahead of time?

Yes, and you should! Assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before you need to bake it.

You might just need to add a few extra minutes to the baking time since it will be going in cold.

Final Thoughts

This baked ravioli recipe is a true game-changer for weeknight dinners. It delivers maximum flavor with minimal effort, which is a win in my book. I hope this becomes a go-to in your kitchen just like it is in mine.

Give this easy baked ravioli a try this week, and tag me on social media to show off your creation! I’d love to see it.