When you want a comforting dinner that feels like lasagna but takes a fraction of the effort, Baked Ravioli Casserole is the move. It’s made with tender ravioli layered (or simply mixed) with rich marinara sauce, seasoned ground beef, and plenty of melted cheese. The result is a hearty, family-friendly meal that comes together fast, bakes beautifully, and tastes like a cozy Italian restaurant dinner—without the work of boiling noodles, making a complicated filling, or assembling traditional lasagna layers.
This baked ravioli recipe is a lifesaver for busy weeknights, meal prep, and potlucks. You can keep it simple with store-bought sauce and cheese ravioli, or make it your own with extra herbs, vegetables, or spicy sausage. Either way, it’s warm, saucy, and loaded with cheesy goodness.
Why You’ll Love This Baked Ravioli Casserole
- Quick prep: minimal chopping and no complicated steps
- Lasagna flavor, easier method: ravioli replaces layering pasta sheets
- Crowd-pleaser: kids and adults both love it
- Freezer-friendly: great for make-ahead meals
- Customizable: meat, veggie, or extra-cheesy options
Ingredients You’ll Need (Serves 6)
- 1 lb (450 g) ground beef (or Italian sausage)
- 1 jar (24–28 oz) marinara or pasta sauce
- 1 package ravioli (fresh or refrigerated preferred; frozen works too)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped (optional but adds flavor)
- 2–3 cloves garlic, minced (optional)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: red pepper flakes, fresh basil, chopped parsley
Best ravioli to use:
Cheese ravioli is the classic choice, but spinach and ricotta, beef ravioli, or mushroom ravioli all work great.
How to Make Baked Ravioli Casserole
- Preheat the oven: Set to 375°F (190°C). Lightly grease a baking dish (9×13 works great).
- Cook the meat: In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess grease if needed.
- Add flavor: Stir in onion and garlic (if using) and cook 2–3 minutes until fragrant. Season with Italian seasoning, salt, pepper, and a pinch of chili flakes if you like heat.
- Mix in sauce: Pour marinara sauce into the skillet and simmer for 3–5 minutes so flavors combine.
- Assemble the casserole: Spread a thin layer of sauce on the bottom of the baking dish. Add half the ravioli in an even layer, spoon half the meat sauce over the top, then sprinkle with mozzarella and Parmesan. Repeat with remaining ravioli, sauce, and cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and the cheese is golden.
- Rest and serve: Let it sit for 5–10 minutes before serving. Garnish with basil or parsley for a fresh finish.
Tips for the Best Results
- Don’t overbake. Ravioli can get too soft if baked too long. Bake just until bubbly and melted.
- Use enough sauce. Ravioli absorbs moisture. If you like it extra saucy, use a larger jar or add 1/2 cup water to the sauce.
- Fresh mozzarella browns faster. If you use fresh mozzarella, add it near the end for the best melt.
- Frozen ravioli works. No need to thaw—just add 5–10 minutes covered bake time if your ravioli is fully frozen.
Easy Variations
- Three-cheese baked ravioli: Add ricotta dollops between layers and increase Parmesan.
- Vegetable version: Stir in spinach, zucchini, mushrooms, or bell peppers with the sauce.
- Creamy twist: Mix a few tablespoons of cream cheese or heavy cream into the marinara.
- Spicy version: Use hot Italian sausage and add red pepper flakes.
- Extra protein: Add pepperoni slices or cooked shredded chicken.
What to Serve With Baked Ravioli
This casserole is hearty, so simple sides work best:
- Garlic bread or toasted baguette
- Green salad with vinaigrette
- Roasted vegetables (broccoli, zucchini, or cauliflower)
- Steamed green beans with lemon
Storage and Make-Ahead Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm in the microwave or bake at 350°F (175°C) until hot. Add a spoon of sauce if needed.
Freezer: Assemble the casserole, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.
FAQ
Do I need to boil the ravioli first?
Usually no—especially with refrigerated ravioli. Baking in sauce cooks it perfectly. If using dried ravioli (rare), check package directions.
Can I make this without meat?
Yes. Skip the beef and add extra veggies or just use marinara and cheese for a simple vegetarian baked ravioli casserole.
How do I keep it from drying out?
Use enough sauce, cover the dish for the first part of baking, and don’t overbake.
This easy baked ravioli casserole is the kind of dinner that saves your evening: fast to prep, comforting to eat, and even better the next day. If you want, I can also write a meatless version or a freezer-meal version with exact bake times from frozen.