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.
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.