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    Home » What We're Eating » Dump and Bake Meatball Ravioli Casserole

    Dump and Bake Meatball Ravioli Casserole

    Published: Dec 29, 2015 by Blair Lonergan

    Jump to Recipe
    A collage image for a meatball ravioli casserole

    There's no need to boil the pasta or cook the meat for this Dump and Bake Meatball Ravioli Casserole! With only 5 ingredients and a few minutes of prep, you'll have a family-friendly one dish meal that's ready for the oven. This easy dinner recipe is a great way to simplify your busy weeknights!

    Meatball Ravioli Casserole in a white dish

    If there's one cuisine that the four boys in my house can agree on, it would definitely be Italian food. No matter how I fix it or what I stir into the mix, my hungry little guys will always polish off a bowl of pasta with marinara sauce!

    An overhead shot of a Meatball Ravioli Casserole in a white dish with bread

    But you know what? There are plenty of evenings when I don't feel like cooking, or I don't have time to pull together an elaborate dinner (that would be most nights, in fact)!

    That's why I have become quite proficient at creating recipes that require minimal ingredients and minimal prep time, but deliver on maximum taste. This ravioli casserole is definitely one of those gems!

    A close up of Meatball Ravioli Casserole in a round bowl

    Let me just make this very clear -- you literally DUMP the ingredients into your casserole dish in a couple of different layers. 

    There's no measuring necessary (eyeballing it is fine!), no mixing bowls to wash, no extra pots to scrub, and no additional prep work. Just pop your frozen ravioli right into the oven and they will cook beautifully in the pan as they soak up all of the flavor from the sauce.

    I know that it sounds too good to be true, but I promise -- your family is going to love this dinner!

    Ingredients - Meatball Ravioli Casserole

    • Frozen Ravioli - I used spinach and cheese
    • Marinara Sauce - use your favorite
    • Meatballs - fully cooked miniature meatballs
    • Shredded mozzarella - for topping
    • Parmesan - shredded

    A fork picking up some Meatball Ravioli Casserole

    Serving Suggestions

    Now, if you want to get fancy and really impress your guests, just add a little bit of torn fresh parsley or basil to the top of your casserole right before serving. It's a 20-second trick that gives the meal a pop of color and freshness. Enjoy, friends!

    Top Tips and Variations - Meatball Ravioli Casserole

    • I used spinach and cheese ravioli but you can use any you like
    • Use frozen ravioli and do not freeze first
    • Use miniature sized meatballs if possible and use fully cooked meatballs
    • I topped with shredded mozzarella but you could also use cheddar or something similar
    • Leftovers can be stored in the fridge for 2-3 days
    • Let the casserole stand for 10 minutes before serving 

    A close up of a Meatball Ravioli Casserole in a round bowl topped with cheese

    More Easy Casserole Recipes You Might Like:

    • Dump and Bake Chicken & Mushroom Casserole
    • 4-Ingredient Dump and Bake Pizza Casserole
    • Easy Taco Casserole
    • Dump and Bake Wagon Wheel Pasta Casserole
    Print Pin
    5 from 1 vote

    Dump and Bake Meatball Ravioli Casserole

    A super easy and comforting Italian meatball and ravioli casserole made with just 10 minutes of prep work. Comfort food that the whole family will love.
    Course Main Course
    Cuisine Italian
    Keyword Italian casserole, Meatball Casserole, Ravioli Casserole
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8 servings
    Calories 586kcal
    Author The Seasoned Mom

    Ingredients

    • 3 (8 ounce) packages frozen ravioli (or 1 (25 ounce) bag) – I use a spinach and cheese ravioli, but any flavor will work
    • 36 ounces marinara sauce
    • 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
    • 3 cups shredded mozzarella cheese
    • ⅓ cup Parmesan cheese

    Instructions

    • Preheat oven to 400 degrees F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
    • Pour about ⅓ of the marinara sauce (12 ounces) in prepared baking dish to cover bottom. Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the meatballs.
    • Pour another ⅓ of marinara sauce (12 ounces) over top. Sprinkle with half of the mozzarella cheese.
    • Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
    • Cover with aluminum foil and bake for 20 minutes.
    • Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

    Notes

    • I used spinach and cheese ravioli but you can use any you like
    • Use frozen ravioli and do not freeze first
    • Use miniature sized meatballs if possible and use fully cooked meatballs
    • I topped with shredded mozzarella but you could also use cheddar or something similar
    • Leftovers can be stored in the fridge for 2-3 days
    • Let the casserole stand for 10 minutes before serving 

    Nutrition

    Calories: 586kcal | Carbohydrates: 42g | Protein: 33g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 117mg | Sodium: 1551mg | Potassium: 596mg | Fiber: 4g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 9.2mg | Calcium: 302mg | Iron: 10.8mg
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    Reader Interactions

    Comments

    1. traci

      March 27, 2018 at 7:11 pm

      Thanks for this easy meal idea... I don't see any actual directions... you did say eye ball it and no measuring.
      I can figure that out but what temperature and how long do you bake to be sure your frozen ravioli are hot?

      Reply
      • Blair

        March 27, 2018 at 7:38 pm

        Hi, Traci! This was actually a guest post that I wrote for another website, so I linked to the full recipe and instructions on that site. You can see the link to the recipe just above the last photo, but I'll include it here as well: https://www.dealsplus.com/blog/dump-bake-meatball-ravioli-casserole/

        That should give you all of the info that you need (without forcing you to guess). 🙂

        Reply
    2. Emily

      February 13, 2019 at 7:39 am

      5 stars
      I love simple and easy comfort food like this, yum!

      Reply
    3. Melanie

      May 10, 2020 at 6:32 pm

      So frozen raviolis need to be cooked first then put in or can zI uhe bag straight from the freezer?

      Reply
      • Blair

        May 11, 2020 at 5:42 am

        Hi, Melanie! No, you don't cook the ravioli first. Just put them in the dish straight from the freezer. 🙂

        Reply
    4. Renee

      June 21, 2020 at 5:08 pm

      Would this work with alfredo sauce too? Any adjustments to cooking time?

      Reply
      • Blair

        June 21, 2020 at 7:57 pm

        Hi, Renee! Absolutely! No need to adjust the cooking time. 🙂

        Reply
    5. Rhonda

      July 08, 2020 at 5:12 pm

      Could I add heavy cream so not too tomatoey?? Other applicable suggestions?

      Reply
      • Blair

        July 08, 2020 at 5:14 pm

        Yes, that would probably work fine. I've also used Alfredo sauce in this type of recipe, so you could cut the tomato sauce in half and sub with some Alfredo instead. Enjoy!

        Reply
    6. Terry

      September 13, 2020 at 3:41 pm

      This recipe was delicious, but it came up only halfway in the casserole pan. If I were to double the amount of ingredients, what would be the new time in the oven to fully cook the dish?

      Reply
      • Blair

        September 13, 2020 at 4:19 pm

        Hi, Terry! I would add 5-10 minutes to the total cooking time.

        Reply

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    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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