With just 4 ingredients and 5 minutes of prep, this baked ravioli casserole is an easy dinner that the whole family will love! Frozen ravioli goes straight from the bag to the dish, and there’s no thawing and no boiling required. Just layer, bake, and get ready for a cozy, crowd-pleasing meal that comes together on even the busiest weeknights.
More Easy Pasta Bakes
Before You Get Started
A few quick tips to make sure your ravioli casserole turns out perfect every time:
⇢ Use frozen ravioli straight from the bag. Don’t thaw it first. The ravioli cooks through beautifully in the oven, and skipping the thaw step actually helps it hold its shape better in the layers.
- Choose a flavorful marinara. With only 4 ingredients, the sauce carries a lot of the flavor. A quality jar (like Rao’s or your favorite brand) makes a real difference. Since there’s no added water in this recipe, you need enough sauce to keep the ravioli from drying out. Don’t skimp on the layers.
- Cover the dish tightly. The foil seals in steam that helps cook the ravioli all the way through. A loose seal means you risk underdone pasta in the center, especially in the top layer.
How to Make Ravioli Casserole
This dump-and-bake frozen ravioli casserole is about as easy as it gets, and it’s ideal for busy weeknights when you need a real meal with minimal effort.
Step 1: Prep the Dish
Preheat your oven to 400°F and spray a 9 x 13-inch baking dish with cooking spray. Pour a thin layer of marinara sauce (about ½ cup) across the bottom.
This bottom layer of sauce keeps the ravioli from sticking and starts building flavor from the base up.
Step 2: Build the First Layer
Arrange half of the frozen ravioli in a single layer over the sauce. Try to keep them flat and even so everything cooks at the same rate.
Top with roughly half of the remaining marinara sauce and half of the mozzarella cheese.
Step 3: Repeat the Layers
Add the remaining ravioli, another layer of sauce, and the rest of the mozzarella. Finish with an even sprinkle of Parmesan cheese across the top. The Parmesan adds a savory, slightly crispy finish to the dish as it bakes.
⇢ Cheese choices matter here. Shredded mozzarella melts smoothly and gives you that classic pull. A shredded Italian blend works equally well and adds a little more depth of flavor.
Step 4: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 20 minutes. Then remove the foil and bake uncovered for about 20-25 more minutes. You’ll know it’s done when the casserole is hot and bubbly, the cheese is golden, and the ravioli feels tender when you press the center lightly.
Step 5: Rest, Then Serve
Let the casserole stand for about 10 minutes before serving. This isn’t just a suggestion, that rest time lets the layers settle so it scoops out cleanly instead of falling apart on the plate.
Garnish with chopped fresh parsley or basil right before bringing it to the table.
Serving Suggestions
A simple side or two is all you need to round out this meal. Some favorite pairings:
Bread:
Vegetables & Salad:
- Green salad with balsamic vinaigrette
- Roasted broccoli
- Sauteed asparagus
Fantastic recipe. Straightforward, simple, not a ton of ingredients– and so filling and delicious. I have made this several times, and the fam loves it! Thank you!
– Ava
Preparation and Storage Tips
Make Ahead: You can prep this dinner in advance and keep it stashed in the freezer until you’re ready to bake it. Follow the recipe instructions through Step 2, using a freezer-to-oven safe dish. Cover tightly with foil and freeze the unbaked casserole for up to 3 months. When ready, pull it straight from the freezer and bake as instructed, adding a few extra minutes to the cooking time if needed. No thawing required.
How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days. Freezing the already-baked leftovers is not recommended; the pasta turns mushy when thawed.
How to Reheat: Cover the dish with foil and warm in a 350°F oven until heated through, about 15-20 minutes. For individual portions, the microwave works well (about 1 minute on high).
Ways to Mix It Up
This recipe is easy to customize based on what you have on hand or how hungry the crowd is:
- Add veggies. Stir in fresh spinach, canned diced tomatoes, sauteed bell peppers, sliced mushrooms, or zucchini between the layers for extra texture and nutrition.
- Make it heartier. Add browned Italian sausage, ground turkey, or ground beef to the sauce. You can also choose a meat-filled ravioli and swap the store-bought marinara for a homemade spaghetti meat sauce.
- Cooking for a smaller crowd? Cut all of the ingredients in half and bake in an 8-inch square pan. The instructions stay the same, though you may be able to shorten the baking time by a few minutes.
- Double up for the freezer. Prepare two 8-inch casseroles side by side. Bake one tonight and freeze the second, unbaked, for a future meal.
Frequently Asked Questions
Can you bake frozen ravioli without boiling it first?
Yes, and that’s exactly what makes this recipe so convenient. The frozen ravioli cooks right in the oven, absorbing moisture from the marinara sauce as it bakes. No boiling, no thawing, just layer it in the dish and let the oven do the work.
What kind of ravioli works best?
Cheese ravioli is the classic choice here and works beautifully straight from frozen. Spinach ravioli keeps things vegetarian with a bit more depth, and meat-filled ravioli (beef or chicken) is great if you want a heartier dish. The brand matters less than the size, stick with standard-sized ravioli so the layers cook evenly. Mini ravioli can work in a pinch but may be done a few minutes sooner.
Can I use a different type of cheese?
Absolutely. Shredded mozzarella or an Italian cheese blend are both excellent options and melt smoothly into the layers. Provolone makes a great swap if you want a slightly sharper flavor.
It was amazing! With a side of peas and garlic bread, what a meal! Thank you again!
– Debbie
More Ravioli and Pasta Bakes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Baked Ravioli Casserole
Equipment
Ingredients
- 24 ounce package frozen cheese ravioli
- 24 ounce jar marinara sauce (about 2 ½ cups)
- 2 cups shredded mozzarella cheese or Italian cheese blend
- ¼ cup grated Parmesan cheese
- Optional garnish: chopped fresh herbs such as parsley, basil, oregano, or thyme
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish (or two 8-inch dishes) with cooking spray. Pour a thin layer of marinara sauce into the bottom of the dish (about ½ cup) to cover.
- Arrange half of the frozen ravioli in a single layer over the sauce. Try to keep them flat and even so everything cooks at the same rate.
- Top with half of the remaining marinara sauce and half of the mozzarella cheese.
- Repeat the layers: remaining ravioli, remaining sauce, remaining mozzarella. Sprinkle Parmesan evenly over the top.
- Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and bake uncovered for 20-25 more minutes, until the casserole is hot and bubbly, the cheese is golden, and the ravioli is tender when pressed lightly in the center.
- Let stand for 10 minutes before serving. This rest time lets the layers settle so the casserole scoops out cleanly. Garnish with fresh herbs, if desired.
Notes
- Don’t thaw the ravioli. Use it straight from frozen. It cooks through in the oven and holds its shape better when layered.
- Sauce quality matters. With only 4 ingredients, the marinara carries a lot of the flavor. A quality jar (like Rao’s) makes a noticeable difference. Don’t skimp on the layers. There’s no added water in this recipe, so the sauce is what keeps the ravioli from drying out.
- Cover tightly. A snug foil seal traps the steam the ravioli needs to cook through evenly, especially in the center layers.
- Let it rest. 10 minutes off the heat lets the layers set; it scoops out much more cleanly.
- Ravioli varieties: Cheese, spinach, or meat-filled all work well. Stick with standard-sized ravioli for even cooking; mini ravioli may finish a few minutes sooner.
- Half batch: Cut all ingredients in half and bake in an 8-inch square pan. Check a few minutes early as baking time may be slightly shorter.
- Make ahead / freeze: Assemble through Step 4, cover tightly, and freeze for up to 3 months. Bake straight from frozen, adding extra time as needed.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freezing already-baked leftovers is not recommended (the pasta texture suffers when thawed).
- Reheat: Cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for about 1 minute.
Nutrition
Originally published in October, 2013, this post was updated in April, 2026.
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! 🙂
Question…Im cooking for a potluck, should i bake tonight and reheate in the morning, or prep the frozen ravioli and cook in the morning. Not sure how it will taste reheated
I would wait to bake it just before serving. I never think pasta casseroles are as good when reheated since the pasta absorbs the sauce and it tends to dry out a bit. 🙂
Thanks! Believe it or not, I’d never made anything using frozen ravioli before and really didn’t know how to make use of a bag of bought. I didn’t want to dirty an extra pot to boil, nor did I have the time or patience, LOL. This was SO easy, just “dump” everything in and good to go! I didn’t have enough mozzarella on hand so I added some provolone that I had as well as a boy of cheddar cheese. Came out absolutely gooey and delicious! Love that it’s only one dish and that same casserole dish can move to the fridge to store leftovers afterwards. Love how easy substitutions are as well. Thank you, thank you!! This is definitely moving into regular rotation.
Wonderful, Randi! I’m so glad that you enjoyed the dish. Thanks for taking the time to come back here and leave me a note! 🙂
Could I use ravioli that is not frozen?
Hi, Tracy! We 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!
I love the versatility of this recipe, I’ve made this so many different ways and it always turns out fantastic. I used chicken and Alfredo with an herbed cheese ravioli in tonight’s, as always was a huge success. Thanks so much!
Sounds perfect. Thank you, Rose!
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!
Hi, Robin! I’m sorry it didn’t work for you — I’ve never experienced that problem with this recipe, so I’m not sure what happened. It sounds like it was just overdone and needed to come out sooner? Again, I’m sorry it wasn’t a success. 🙁
I figured out why my Ravioli Bake got way overcooked! My oven wasn’t the problem. The spegetti sauce that I used was too thick, & even though I used a little bit extra sauce, it wasn’t runny enough & completely absorbed/cooked, thus a very dry, overcooked dish. So, I just made the recipe again, this time adding 1-1/2 cups of water to the pasta sauce before using it. The recipe turned out perfectly & was delicious!
Oh, well that’s good to know! Thanks for following up, Robin. I’m glad that you were able to make it work! 🙂
Just an idea~ get an oven thermometer and check to see how accurate your temp settings are. My oven runs a full 25 degrees hotter than the temp setting. If a recipe says to set my oven at 375, I’ll know to set my particular oven at 350. 🙂
I guess I’ll need to do that! Thanks for the idea. Nothing else I ever cook overcooks though.
Yes! That’s always a great idea, Alena. Thank you!
I have made this so many times and sometimes just google ravioli bake because I forget the oven temp… I’ve done 350-425 degrees on this. 350 definitely takes over an hour to get it cooked all the way through but definitely play with your oven temp! This was a meal I made when I was pregnant and continue to make for family get together a and for my family weekly. They love it. I make it for new parents too. It’s so fulfilling and so flavorful. You would never expect it to be so easy!
Thanks, Molly!
Mine does the same thing. In my house, ” Is 425 the instruction setting or our oven setting? ” is often said.
I love your dump and bake ravioli I make it at least once a week now it is so easy and everyone that I have told about it loves it it’s the best
That’s so great to hear, Lisa! Thank you for letting me know and for sharing it with your friends, too. 🙂
Why don’t you check your food as it’s cooking? A simple visual check could have avoided this in my opinion
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!
I’m glad I can do my raviolis this way, as when I boil my home made raviolis , some burst open!! This should solve the problem!! I cook
Lasagna that way without boiling noodles. So basically this is the same thing!! Never skimp on a good home made sauce!!
Thanks, Peggy. Enjoy the meal!
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!
Hi! I am trying this tonight and wondered when you would add spinach? Fresh or frozen? Thanks!
Hi! We recommend adding it in step 4. Either fresh or frozen will work. Just be sure to drain the excess liquid if using frozen. We hope you enjoy!
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! 🙂
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! 🙂
Could not find 23 oz bags of ravioli, only 20 oz. So buy 2 bags or shorten the dish you cook it in. I had to go back and buy another bag of ravioli.
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. 🙂
Searched “what to do with frozen ravioli’ and this popped up. Glad it did. Even my partner who hates cheese ravioli enjoyed it. Easy peasy. Thank you.
That’s wonderful! Thanks, Gee! So glad that you found the recipe. 🙂
What would be the baking time if you used mini?
Hi, Michele! I don’t know off the top of my head, but I would bake it covered for 20 minutes, then remove the cover and bake for another 10-15 minutes. Then check the ravioli to see if it’s tender. If so, you’re done. If not, just return it to the oven for a few more minutes, or until it’s completely done. Enjoy!