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.
Quick and delicious-perfect weeknight dinner!
We’re so glad you enjoyed it, Donna! Thank you for trying it out.
I don’t think I have ever left feedback on this recipe, despite the fact that I have made it several times for my brother and me. In fact, the casserole is in the oven as I write. :). We enjoy it! And, to respond to Dawn: I actually like Chef Boyardee foods; my brother and I ate them for lunch as children in the 1970s. Moreover, if the number of people who praise the recipe have, according to you, “the palate of a four-year old”, (not pallet) then we’re in good company. Which makes my brother as having the palate of a sophisticated four-year old; he really knows and enjoys Italian food. Last, I am grateful to Blair for sharing her recipes, and have cooked several of them, and they, like this one, were yummy. If one is going to leave a less-than-positive comment, show grace and class; it is a bad look to do otherwise.
Thank you for such kind words! We’re so glad you enjoy the recipe and appreciate you taking the time to leave your feedback.
Can you substitute frozen cheese stuffed shells?
Hi Kay, We haven’t tested this recipe with shells, but it should work!
can I use refidgerated ravioli instead and if so what mudifation would I have to make ?
Hi, Leah! Yes, refrigerated tortellini should work fine — you’ll just need to reduce the total baking time while the dish is covered. I would bake the casserole covered for 10 minutes, then remove the cover and bake for 15-20 more minutes. Hope you enjoy!
Would goat cheese crumbles in place of the mozzarella work?
Hi, Wendy! I don’t find that the goat cheese melts as well as the mozzarella, but maybe that doesn’t matter to you? It’s really personal preference, but it wouldn’t be an equal substitute.
Trying this again. It’s been a hit before at my house.
Wonderful! I’m so glad to hear that, Debbie. Thank you!
Okay, that was good good good !!! Super easy
Thank you, Rebecca!
This is a great recipe. So easy to make and is delicious. Can’t wait to make it again.
Thank you, Patricia! We’re glad you enjoyed it.
I love a quick and easy recipe with everyday, no-frill ingredients. So good!
Thank you, Karen! We’re glad you enjoyed it.
Trying this tonight
Stay tuned!
We hope you enjoy it, Roxana!
Good Morning!
I was planning on making this as an added entree for Christmas Day. How many raviolis would you suggest to feed 12 adults? I am serving an Italian antipasto before this and a pork tenderloin roast after this. Appetizers such as shrimp cocktail, bruschetta will be offered an hour before the dinner.
Thank you!
Hi, Elaine! I would double the recipe, so bake two separate casseroles. That will be more than enough given all of your other offerings, but I’d always rather have a little bit too much than not enough for a holiday gathering. Hope you enjoy it!
So simple and delicious. Added some mushroom slices and garnished with fresh basil leaves! Thank you Blair, your recipes never disappoint !!
I’m so glad to hear that, Pamela! Thanks for letting me know. 🙂
I’ve made this several times and it is spot on. I make my marinara sauce from scratch to elevate it. Strongly recommend
That sounds delicious! Thanks, Tony!
I’m a widower and looking for meals to put together and freeze. How many raviolis make up a serving? When I boil them I usually cook 2 or 14. What I would use to freeze them is a 5×7 casserole dish.
Delicious! My husband and I love this with a side salad! Thank you!;
We’re so glad you enjoy it! Thank you for trying it out and taking the time to leave a review, Christy.
Love these quick and delicious recipes!
Thank you, Debbie! We’re so glad.
My husband loves Italian dishes. I love quick and easy. This recipe is a win win!
Thank you, Ouida! We’re so happy to hear this.
Cut in half for two. Browned a quarter pound of mild Italian sausage and sprinkled it around/between the ravioli. The ravioli was fresh (not frozen) so I cut bake time a bit. I probably didn’t cut the cheeses or sauce quite in half. Very good. Very easy. Very cheesy.
Thank you, Tom. I’m so glad that it was a hit!
I used refrigerated tortellini instead of the ravioli. It worked very well! Thank you so much for this wonderful recipe!
Awesome! Thanks for letting me know, Joni. I’m so glad that you enjoyed it!
This is delicious! Our whole family approved, and we have some picky ones! Browned some breakfast sausage and added to each layer. We also used gluten free ravioli, and it worked perfectly. We will make two pans next time!
Woohoo! That makes me happy to hear, Courtney. Thank you!
I loved this recipe…anything this quick is on my go-to list! Also, I used your method but replaced the marinara for a delicious pumpkin sauce recipe, which added a nice fall flare.
Yum! We’re so glad you enjoyed it, Gail.