Baked Ravioli

cooked ravioli in red sauce in a round white plate along with a black fork.

Oven Baked Ravioli is an easy weeknight pasta casserole — simple enough for weeknight dinner, yet impressive enough to serve guests. It is a 5-ingredient, dump-and-bake vegetarian lasagna that is cozy, cheesy, and comforting.

Course Dinner

Cuisine American

Keyword baked ravioli, baked ravioli pasta

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 509kcal

Author Maria Doss

Equipment

9 x 13 inch baking pan

Ingredients

2 cups marinara sauce I used Prego:tomato, basil & garlic
⅓ cup heavy cream
½ teaspoon red pepper flakes optional
20 ounces refrigerated cheese ravioli uncooked
2 to 3 cups shredded mozzarella cheese
¼ cup grated parmesan

Instructions

Preheat oven to 350°F and grease a 9x13 inch baking pan with cooking spray.
Mix marinara sauce, heavy cream and red pepper flakes in a bowl.
Spread ¾ cup of combined sauce on the bottom of the baking dish and arrange half of the ravioli.
Spread ¾ cup sauce on top of the ravioli, sprinkle half the mozzarella and then arrange remaining ravioli.
Spread remaining sauce on top, sprinkle remaining mozzarella and the parmesan cheese.
Cover the pan with foil and bake for 45 minutes.
Tip: Spray the innner side of the foil with cooking spray, to prevent it from sticking to the cheese while it bakes.
Remove the cover and broil for 3 to 5 minutes to brown the top slightly. Just watch it closely during this time. Remove from heat and serve!

Video

Notes

Feeding a smaller family? Cut the recipe in half and prepare the baked ravioli in a 8x8 inch square pan.

Frozen ravioli - If using frozen ravioli, then there is no knead to thaw it. Just add 15 minutes of additional baking time.

Ravioli filling - I chose cheese ravioli for a cheesy baked pasta dish reminiscent of lasagna. However, you can easily substitute with other fillings like four cheese, meat, mushroom, spinach and ricotta, or pesto for a different twist

Use a broiler safe casserole dish.

Nutrition