This easy Dump-and-Bake Ravioli Casserole is a quick dinner with just 4 ingredients and 5 minutes of prep!
I first tried this recipe when I was pregnant with Spencer and I was looking for freezer-friendly meals that I could stash away for the crazy newborn days. It has now become a staple in our house because it’s one of those perfect meals for busy parents. With just 4 ingredients and 5 minutes of prep, my Dump-and-Bake Ravioli Casserole is an easy dinner recipe that the whole family will love!
This recipe was originally published on the blog way back in October of 2013, but I have continued to tweak it over the years and I finally got around to taking some updated photos. So here we go again — giving some new life to the very first dump-and-bake recipe that I ever shared!
I’m not kidding you when I say that this is seriously the easiest way to cook dinner! You just assemble a lasagna-style dish using FROZEN ravioli — you don’t even have to thaw them first!
And with only 4 ingredients necessary for the ravioli casserole, it’s a meal that you can throw together with pantry (or freezer) staples when you don’t have anything else planned on the menu! Great for those hectic nights when you don’t want to make another stop at the grocery store.
Here’s the quick and easy 5-minute preparation for a Dump-and-Bake Ravioli Casserole:
Start by spreading a very thin layer of marinara sauce in the bottom of a large baking dish (about 9 x 13 inches).
Top the sauce with half of your frozen ravioli. I use a basic cheese ravioli from the freezer section at my local grocery store, but you can substitute with your favorite brand and filling.
Next, top the ravioli with about half of your remaining marinara sauce and sprinkle with half of your mozzarella cheese.
After another layer of ravioli, sauce, mozzarella, and a sprinkling of Parmesan, cover the dish with foil and pop it in the oven for 20 minutes.
You’ll want to remove the foil for the final 20 minutes or so, which allows some of the liquid to bake off and the cheese to get crispy and browned on top. It’s ravioli casserole perfection!
How to Assemble the Ravioli Casserole for the Freezer:
You can prep this dinner in advance and keep it stashed in the freezer until you’re ready to bake it! To do so, simply follow the recipe instructions through step 5. Cover tightly with foil and freeze the unbaked casserole for up to 3 months.
When you’re ready to serve it, pull it out of the freezer and bake as instructed. You might need to add a few more minutes to the cooking time, but just keep your eye on it and make sure that it’s heated through before serving. This is definitely a must-have in every mom’s recipe file!
Dump-and-Bake Ravioli Casserole
This easy Dump-and-Bake Ravioli Casserole is a quick dinner with just 4 ingredients and 5 minutes of prep!
Ingredients
- 24 oz. package frozen cheese ravioli
- 23 oz. (or about 2.5 cups) marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 400 degrees F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
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Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about 1/2 cup).
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Arrange half of the frozen ravioli in a single layer over the sauce.
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Top with half of the remaining marinara sauce and half of the mozzarella cheese.
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Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
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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.
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and prepare the casserole in an 8-inch square pan.
Recipe modified from Tasty Kitchen.
This is so easy! Thanks for the quick weeknight idea!
I hope you get to try it, Karly! The easiest!!!
This is so delicious and easy!
Yessssss! Thanks, Dana! 🙂
Can you use refrigerated ravioli instead of frozen?
Hi, Kathy! Probably, but I haven’t actually tested it that way. The baking time will be different, and the fresh pasta might absorb a different amount of liquid than the frozen pasta, but it will likely be okay!
Thanks, Blair! Searching for easy fix meals for my daughter to take back to college. Ravioli’s are one of her favs, This is just perfect.
Awesome! I hope that she enjoys the meal! 🙂
Hi:
I have made this and can you thaw the ravioli first instead of putting it in frozen? This is very good.
Thanks I will be changing my e-mail address a little later but will send you my new one.
Hi, Eunice! Yes — you can definitely thaw the ravioli first. Just decrease the cooking time to account for the thawed pasta. I don’t know the exact timing because I haven’t tested it this way, so you’ll just have to keep an eye on it. Enjoy!
Thanks I was a little late getting around to reply BUT I will use Frozen and follow the recipe as it is written. I can hardly wait to get it made. Thanks again my problem is I have WAY too many recipes I have now taken the time to go through and pick out the ones I really want to try and yours was one of them
Thanks again I will be making this SOON.
Awesome! Enjoy, Eunice!
Just found your recipe and I’m making this tonight since I have everything. I’m using a 3-cheese ravioli (I have 1/4 bag I need to use) along with some mushroom truffle ravioli..yum!. I’m adding some canned mushrooms, frozen spinach (thawed and liquid squeezed out) and some fully cooked frozen diced chicken. Really it took me 10 minutes to put this together and now I’m waiting to cook it! Thanks for sharing your recipe with everyone! I can’t wait to to try it!
Awesome! Enjoy, Bobbie! I’m sure it will be a hit. 🙂
How many people will this recipe serve? I need enough to serve 12.
Hi, Jane! In the top of the recipe card, you will notice that the recipe says that it serves 6 people. Of course that’s just an estimate, and it can vary depending on how much each person eats. To be safe, I would double the recipe and prepare two separate casseroles. That should give you enough to serve 12. Enjoy!! 🙂
Thank you so much. Can’t wait to try it. My friends might be delightfully surprised. Serving it Tuesday.
Wonderful! I hope they all love it!
It was awesome! My friends loved it. Thank you for a great and easy meal. It made my party a hit.
I’m so glad to hear that! Thanks for letting me know, Jane!
Any suggestions or guidelines on adding some veggies to this?
Hi, Dominic! You can add just about any veggies that you like. A nice addition might include chopped onion, bell peppers, and sliced mushrooms. If chopped finely, you can just layer the raw ingredients right into the dish with the rest of the raw ingredients and they should be tender by the time the casserole is done. Another nice addition would be spinach — either fresh baby spinach leaves that wilt in the oven, or frozen and thawed chopped spinach that you squeeze dry before adding to the casserole when assembling.
This was absolutely incredible!!! So easy & very true to recipe! I followed every single instruction exact & my entire family is in heaven. Thanks so much for sharing this!!!
That makes me so happy to hear, Hannah! Thank you! 🙂
I had some frozen spinach mozzarella ravioli so I used them. My only differences were that I boiled the ravioli and then baked them. Also because of the spinach I shaved a little nutmeg on the ravioli before adding the sauce. This recipe is very adaptable and good with fresh herbs (at the end of course).
Sounds delicious! Thank you!
Third time in a month . Like right now. And we all love it.. let the kids pick out the flavor of ravioli.. ingredients on hand, and ❇️! Momma doesn’t have to go to the store❇️❇️ Thank you so much❇️❇️❇️ Cheers to all the moms and moms to be❇️❇️❇️❇️
Yay! So easy, right?! These are my favorite kind of meals — no grocery shopping necessary and the kids actually eat it! 🙂
Do I need to adjust the cooking time if I freeze the entire dish?
Hey, Katherine! Yes, you’ll either need to thaw the dish in the refrigerator overnight and then let it sit on your counter for about 30 minutes to come to room temp before baking; OR increase the baking time significantly if you’re starting with a frozen casserole. I can’t give you a specific amount of time for the frozen casserole since I haven’t tested it that way, but I would plan on at least an hour to an hour and 15 minutes (maybe even more).
What is the difference between marina sauce versus spaghetti sauce? Thanks!
Hey, Jeff! Technically, marinara is simply tomatoes and seasonings while spaghetti sauce contains more ingredients such as meat or other vegetables. In recipes like this, they’re often used interchangeably, so you can grab a jar of your favorite sauce — whether it’s labeled “marinara sauce” “spaghetti sauce” or something else like “tomato basil sauce.” They’ll all work! 🙂
Made this tonight with ground beef mixed in the sauce and it was absolutely delicious!!!!
I’ve yet to try to make a regular lasagna, so I thought this would be great to get my feet wet and was so easy and fast to through together, just had to brown the ground beef before mixing in with the sauce….
my husband was delighted and stuffed by the time he finished eating!!
Thanks, Shannon! I’m so glad that you and your husband enjoyed it. It’s definitely a great option when you want a quicker version of lasagna! 🙂
This is differently a keeper, it’s my second time making it first with cheese ravioli and ground beef in the sauce. They all loved it. Now I’m I’m making it with a combination of meat and cheese ravioli. Thanks so much for the great recipe! Please continue to keep these simple recipes coming
Thanks, Sheila! I appreciate you taking the time to leave a note and let me know. 🙂
I made this a couple of weeks ago and it was deliciouus……..am making it right now with cheese and beef raviolis…..thanks for a quick and easy recipe to get dinner on the table in no time…..it’s yummy in my tummy
That’s awesome, Marti! I’m so glad that it was a hit! 🙂
I love this dish! I do mine a bit different with the same result. Spray the baking dish with vegetable oil, put a light layer of sauce on the bottom, place all ravioli in the baking dish, put remaining sauce and 1 can of diced tomatoes (any kind works but we like the basil, garlic and oregano), give it all a little mix and put the cheese on top. Bake at 400 degrees for 20 minutes uncovered. Viola! A dish even my picky eaters love!
Your version sounds equally delicious, Tina! Thank you!
During Covid, I am cleaning out the fridge and freezer and this is an excellent idea!
also found a half loaf of sourdough that will make a great garlic bread.
Pantry cooking can be really fun.
Sounds like the perfect meal, Lisa! Enjoy. 🙂