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.
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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
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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.
Very good!! Quick and easy! Covid cooking… The fam loved it and it took less than 5 minutes to put together! Thanks!
Thank you, Ell!
Made this last night and it was a hit with my husband. I loved it also. I have left overs. How do I re heat. It’s still in the baking dish I used to bake it thank you
So glad that you liked it, Alice! I would cover the dish with foil and warm in a 350 degree F oven until it’s heated through (maybe 15-20 minutes). Bring the dish to room temp on the counter before it goes into the oven.
I love this dish, have made it a few times. I add hamburger and onion, its soooo yummy! Next time i think i will add some spinach also, sounds good that way too. Thanks for sharing this recipe!
Wonderful! Thanks, Christina! It’s definitely really flexible, which is a nice way to make it work for your family, based on the ingredients that you have on hand. Enjoy!
Hi Blair, it’s in the oven as we speak! I love this idea- it skips the steps to wait for the water to boil & baby sit the raviolis, drain, put into a serving bowl or platter , then put sauce on them from another pot! NO WASHING ALL THOSE POTS & PANS! YAY! ONE CASSAROLE DISH TO COOK IN, SERVE & STORE!. SAVES SO MUCH TIME! AND WORK- I JUST POPPED IT IN THE OVEN- & SERVED & ATE! SO MUCH LESS TO WASH!
GREAT IDEA!…….. I’m heating my meatballs & sausage in the mircowave & there ya go!
So convenient, right?! I hope you enjoyed the meal!
IT WAS DELICIOUS, I’M never making it the other way again!
Yay! So glad to hear it!
Hi,
Can you use Meet Ravioli instead of Cheese Ravioli?
Thanks!!
Hi, Janice! Yes, any variety of ravioli will work. Hope you enjoy!
GURLLLLLLLL YOU JUST MADE MY NIGHT lol…. it’s now in the oven! Gotta be good, too easy!!
Awesome!! I know, so easy!! Hope you love it!
it was amazing! With a side of peas and garlic bread, what a meal! thank you again!
Excellent! Thanks, Debbie!
Do you know how I would adjust this for refrigerated ravioli? Thanks!
Hi, Christi! I would just decrease the total baking time, removing the dish from the oven when the pasta is tender. I would check the pasta after the first 20 minutes. It might only need 5-10 more minutes uncovered. Hope you enjoy!
I usually don’t comment on recipes I find/use online, but had to this time. Used your basic steps, but had to use products on hand. Made it with frozen beef ravioli, jar pizza sauce, and pizza cheese mix. Also cut ingredients in half for two people, but followed your layering and cooking instructions. Surprisingly it turned out wonderful, even with the alternate ingredients!! Thanks so much!
Wonderful, Lesa! I’m so glad that it worked with what you had on hand!
Thank you Blair for an amazingly delicious and easy recipe. The only thing I added was a generous sprinkle of dry Oregano on top before baking. I used a jar of sauce marketed by a favorite local restaurant. Yummy!
Wonderful! Sounds perfect, Del. 🙂
This was excellent thank you I did make change to do homemade meat sauce
I bet it was delicious with your homemade sauce, Penny! 🙂
Can an Alfredo sauce be used
Yes! I’ve done that as well. 🙂
After reading all the great reviews I am heading to the grocery store to pick up ingredients
Wonderful! Hope it’s a hit, Emma! 🙂
Can you use fresh ravioli? They have it in the refrigerated section. Also, when can I add spinach and should that be fresh or frozen?
Thanks soooooo much!
Hi, Erica! I haven’t tested this with fresh ravioli to know the exact cooking time, but yes — it should work. It will just cook a lot faster than the frozen ravioli, so you’ll need to keep an eye on the casserole and pull it out of the oven before the pasta is mushy and overdone.
I have made variations of yours in the crockpot without the cheese for about 3 hours on high. Add the cheese at the end for about 20 minutes. I like the crockpot over the oven in the hot summer months. Yum!
Great tip! Thank you!! 🙂
Absolutely love this recipe. I serve it to guests and it is always a hit. I buy fresh ravioli and then freeze it because I can’t find frozen. Works really well.
That’s great to hear, Sharon. Thank you!
Trying it tonight ! Thank you
Hope you enjoy, Laura!
This came out great! Very tasty and easy to make, thanks
Thank you! 🙂
I made this to give to new neighbors so easy and made one for my family as well
Wonderful! Thanks, Cindy!
Hi. I am a planner. If I am making this meal for a 6:00 dinner, how soon in the day can I prepare this dish? Or do I have to prepare just before I put it in the oven? Thanks! Jodi from Florida
Hi, Jodi! It should work to prepare this dish any time during the day, and then just keep it refrigerated until ready to bake. The ravioli will thaw, so you can probably reduce the cooking time slightly.
If you want to prep it more than about 8 hours in advance, I would assemble the dish and then stick it in the freezer. You can bake it directly from frozen (double the total baking time), or let it thaw overnight in the fridge before baking. Hope that helps!
Yes, thanks for getting back to me so quickly! Do you play pickleball? If so, I can return the favor by helping you out there…I teach pickleball… so much fun!
Thanks again
Jodi
Hi, Jodi! No, I’ve never played pickleball. I hear it’s a good time, though! Maybe in my future! 🙂
Wow thanks for sharing!! I looked up what to do with my ravioli, and with 10 minutes the lids and i had this all made and in the oven. Definately going into my list for this next ‘freezer foods before baby comes’ binge.
Perfect, Beka! Thank you!
Can you bake this at 350 If so how long will it take to cook
Hi, Mimi! That would probably be okay, but I haven’t tested it to know the exact timing. I find that pasta does better in the oven at a higher temp, so I prefer to stick with 400 degrees or higher. That said, 350 should be fine, and I would guess that maybe it will take about an hour?
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!
Awesome! Thank you, Ava!
Making this for dinner tonight! I got some fresh spinach I’m going to add. Do you think I should cook it first or just layer it in?
Hi, Amanda! I think you can just layer the fresh spinach right in the dish. It will soften and wilt in the heat of the oven. Hope you enjoy the meal!
This was delicious! I did add some ricotta cheese and fresh mozzarella that I had in the fridge, and I used beef ravioli. I should have invited friends over because it was way too much for two people, but we will look forward to leftovers. A keeper!
Thank you, Suzie! 🙂
This is amazing! My kids love it!
Dump and bake ravioli casserole came out delicious. !!!
Yay! Thank you!