With just 4 ingredients and 5 minutes of prep, this baked ravioli casserole is an easy dinner that the whole family will love!
If you love easy 5-ingredient meals (or less), be sure to try this dump-and-bake meatball casserole, these chicken crescent rolls, and this ham and noodle casserole, too!
Make this Baked Ravioli with Frozen Ravioli for an Easy Dinner
This baked ravioli was one of the very first dump-and-bake recipes that I ever tried in my own kitchen. Needless to say, the ease had me hooked, and we’ve been enjoying the meal ever since. It’s one of those great options that appeals to everyone at the dinner table, can be modified based on our taste preferences or the ingredients that I have on hand, and it comes together quickly in a matter of minutes. In other words, the 4-ingredient ravioli casserole is an all around winner!
Ingredient Notes and Tips for Success
- This recipe calls for frozen ravioli. Use cheese ravioli, spinach ravioli, or a meat-based version. You don’t even need to thaw the ravioli before you assemble the lasagna-style dish and pop it in the oven!
- If you want to assemble the dish in advance and keep it in the freezer for a later date, those bake-from-frozen instructions are included below.
- Feel free to bulk up the dish with extra veggies or meat. I’ve included a number of possible variations below the recipe at the bottom of the post.
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
How to Make Ravioli Casserole
This dump-and-bake frozen ravioli casserole is about as easy as it gets! It’s truly the ideal meal for busy weeknights. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Pour a thin layer of marinara sauce into the bottom of a large casserole dish.
- Place half of the ravioli in a single layer on top of the sauce.
- Add another layer of sauce, and then half of the cheese.
- Repeat the layers once more to use the remaining ravioli, sauce, and cheese. Finish with Parmesan cheese on top.
- Cover and bake for 20 minutes, then remove the cover and bake for about 20 more minutes. You’ll know it’s done when the casserole is hot and bubbly, the cheese is melted, and the ravioli is tender.
- Let the casserole rest for a few minutes, and then garnish with chopped fresh herbs right before serving.
Serving Suggestions
Pair the ravioli bake with garlic bread, homemade focaccia, a crusty loaf of no-knead Dutch oven bread, a green salad dressed with balsamic vinaigrette, roasted broccoli, or sauteed asparagus.
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
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-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray. Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
- Arrange half of the frozen ravioli in a single layer over the sauce.
- Top with half of the remaining marinara sauce and half of the mozzarella cheese.
- Repeat layers once more, starting with ravioli. Sprinkle Parmesan cheese on top.
- Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, until hot and bubbly, about 20-25 more minutes. Let the dish stand for about 10 minutes before serving. Garnish with chopped fresh parsley or basil, if desired.
Notes
- Make Ahead: 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 2 (use a freezer-to-oven safe dish). 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. Add a few extra minutes to the cooking time if necessary.
- Recipe modified from Tasty Kitchen.
Nutrition
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! To do so, simply follow the recipe instructions through step 2 (use a freezer-to-oven safe dish). 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. Add a few extra minutes to the cooking time if necessary.
- How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the leftovers, as the pasta will have a mushy texture when thawed.
- How to Reheat: Cover the dish with foil and warm in a 350°F oven just until heated through, about 15-20 minutes. Alternatively, you can reheat individual portions in the microwave for about 1 minute.
Baked Ravioli Recipe Variations
- Add veggies to the dish. Good options include spinach, canned diced tomatoes, sauteed bell peppers, sauteed sliced mushrooms, or sauteed zucchini.
- Instead of the vegetarian ravioli casserole, appeal to meat-lovers with some browned Italian sausage, ground turkey, or ground beef in the sauce. Choose a different flavor of ravioli (such as chicken or beef). You can also swap out the store-bought pasta sauce and instead use a homemade spaghetti meat sauce.
- If you’re serving a smaller family (or cooking just for 2), cut all of the ingredients in half and prepare the casserole in an 8-inch square pan. The rest of the cooking instructions remain the same, although you may be able to shorten the total baking time by a few minutes.
- Prepare two smaller casseroles in 8-inch square pans. Bake one now, and freeze the second for a later meal!
It was amazing! With a side of peas and garlic bread, what a meal! Thank you again!
– Debbie
More Ravioli Recipes to Try
Ravioli Lasagna with Ricotta and Spinach
1 hour hr 15 minutes mins
Slow Cooker Ravioli Casserole
4 hours hrs 15 minutes mins
Dump and Bake Chicken & Ravioli in Alfredo Sauce
45 minutes mins
This recipe was originally published in October, 2013. It was updated in June, 2025.
This is so easy and so delicious. I add a little extra sauce, just a personal preference. It’s so easy to change it up. This time I used spinach ravioli. Sometimes I add broccoli to the casserole or spinach. Easy to customize. Absolutely delicious, a staple in my house!
Thank you, Lori! So glad that you like it, and that it makes mealtime easy in your house. 🙂
It turned out good, but I had to use a bag and a half of ravioli, (more then 24 oz) and a jar and a half of sauce, (more the 23 oz) in order to do a full 9+13 bake dish..
Hi!
I would like to double this recipe, prep it the night before and refrigerate. When I bake it the next day, what bake time would you suggest, considering it’s doubled and the ravioli will have thawed overnight in the refrigerator. Thank you!
Hi Shawna,
For the best results, we recommend doubling the ingredients and making two casseroles as you might have trouble fitting it all into one. Then, cover them, and keep them in the freezer. When you’re ready to bake, do so directly from frozen, double the cooking time, and keep an eye on them in the oven!
Wonderful! Thanks for the speedy reply!
Of course. We hope you enjoy it!
I absolutely love this easy and delicious recipe! But there is a typographical error in the last paragraph of the directions, because it says to uncover the ravioli for the last 20 minutes of the cooking time, when the entire cooking time is only 20 minutes. Was it supposed to say 2 minutes? Five minutes? I don’t know! Hopefully someone will fix this.
Hi Jill!
The total cooking time is 40-45 minutes. The dish will need to bake for 20 minutes covered and 20-25 more minutes uncovered.
This was exactly the type of fast comfort food I was looking for. It came together so easily, and the husband and myself really liked it. He couldn’t stop eating it. Just like with any Italian dish it tasted even better the next day.
Yay! Thanks, Gina!
Can you use mini ravioli? Bake the same time and temp?
Thanks!!
Hi Suzanne,
We haven’t tested this recipe with mini ravioli, but it should work just fine! The temperature will stay the same. Just be sure to keep an eye on your ravioli as they’re likely to cook a little faster. We hope this helps!
This is our top favorite of all the dump & bake meals. Easy peasy and very quick.
Thank You for posting this.
Sandra W.
Thank you, Sandra! We’re so glad you enjoy it as much as we do.
My family loved this …super easy to prepare
We’re so glad, Abbie!
I loved this recipe and it’s easy to make. I used what I had, but plan to try it again with cheese ravioli and marinara sauce. I made the smaller version and just eyeballed the amounts and it turned out great. Delicious and easy.
Wonderful! Thanks, Joan!
I ate it when garlic bread and it was delicious. I’d make it again in the future. Thanks for the recipe.
We’re so glad you enjoyed it, Jalen!
For a ‘non-Italian’ bend, I combined a can of cream of mushroom soup with one envelope of onion soup mix and the broth from a 12.5 oz can of chicken breast, stirred until soup lost its thick, condensed appearance – then added the chicken breast (from the can), one can of mushrooms – pieces and stems, drained and about a 3/4 C of french fried onions I had left in my pantry. Followed the directions in layering and baking – – and it was delicious! I had made the original recipe above with much approval from my family – but didn’t have any marinara or pasta sauce in the house (and I, like another reader, wasn’t sure how to use frozen ravioli and didn’t want to boil first, dirty another pot, etc) PS: My family loved this as well… Maybe frozen raviolis (both cheese & other combos!) may become a freezer staple at our house!!!!
Thank you for your feedback, Jewel! We’re so glad you were able to make it work for you and that it’s a hit!
This was delicious! I made it last night and followed the instructions completely. So tasty. Thank you!
We’re so glad you enjoyed it, Wendy!
The family loved it, including the teenagers, and asked for it to be made again…SCORE!!!
Yay! A winner all-around. Thanks, Donna!
Hi Well it’s kinda of embarrassing.My boyfriend has 43 cans of raviolio’s when I began cooking for him.Poor baby!So I needed to rearrange the cabinets he has to be able to grab things needed.He was not willing to give up his raviolio’sSo since I usually cook from scratch thought about it and walla raviolo casserole came to mind! It’s delicious and we r both happy campers! Thanks for the recipe and delicious Ravioli casserole its so good and keeps the peace!Little by little the raviolis are getting used and making room for items that are needed!
We’re so glad we could help be part of the solution and that the casserole was a hit for both of you!
Can you use spaghetti sauce instead?
The flavor will be slightly different, but it will work just fine!
Can you use chicken ravioli from Costco for this recipe, or does it have to be cheese ravioli? I worry about the chicken being thoroughly cooked
Hi Lucille! We haven’t tested it but think it would work as long as the ravioli are frozen.
Hi! Love this recipe, wanting to do two separate and freeze, how long would you say it lasts in the freezer?
TIA!
Thank you, Brianne! This recipe can be frozen for up to 3 months. To do so, simply follow the recipe instructions through step 5. Cover tightly with foil and freeze the unbaked casserole. Hope this helps!
Great, easy, hearty recipe.we add a pound of crumbled, cooked Italian sausage.
Thank you, Jean-Marie! We’re so glad you enjoyed it.
My local grocery store has both beef and cheese ravioli so I alternated in each layer. I used Newman’s Own marinara (on sale 🙂 )but it seemed a little thick so I watered down a little so it spread more like pizza sauce. Thanks for the tip, Robin!
My grocer also has shredded ” 4 Cheese Mexican” blend, I’m going to try that next time, with a little salsa mixed in. Ought to be great!
Thanks Blair for all these “Dump & Bakes”. I’m the go-to guy for quick and easy!
I’m so glad that you find these recipes helpful, Russell. We all need easy go-to options to turn to when we don’t feel like cooking or when we’re busy!
Quick and easy recipe! I made a 1/2 recipe with an 8×8 dish, and it worked fine. I also added about 1/2 pound of browned ground beef as Blair suggested. A keeper!
We’re so glad it turned out well for you, Tim! Thank you for giving it a try.
I made this for the first time tonight using gluten free cheese ravioli from Aldi. It was wonderful! Normally, they fall apart when you boil them but not with this recipe.
I’m so glad that it worked well with the GF pasta, too. Thanks for letting us know, Angi!