Dump and Bake 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!

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!

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!

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

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 

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

Dump and Bake Meatball Ravioli Casserole

5 from 1 vote

Prep: 10 minutes

Cook: 45 minutes

Total: 55 minutes

Servings 8 servings

Calories 586 kcal

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.

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Ingredients

  

1x2x3x

• 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 1/3 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 1/3 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: 586kcalCarbohydrates: 42gProtein: 33gFat: 31gSaturated Fat: 13gCholesterol: 117mgSodium: 1551mgPotassium: 596mgFiber: 4gSugar: 7gVitamin A: 870IUVitamin C: 9.2mgCalcium: 302mgIron: 10.8mg

Keyword: Italian casserole, Meatball Casserole, Ravioli Casserole

Course: Main Course

Cuisine: Italian

Author: The Seasoned Mom

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