Dump and Bake Meatball Ravioli Casserole
A super easy and comforting Italian meatball and ravioli casserole made with just 10 minutes of prep work. Comfort food that the whole family will love.
Servings 8 servings
Calories 586kcal
Ingredients
- 3 (8 ounce) packages frozen ravioli (or 1 (25 ounce) bag) – I use a spinach and cheese ravioli, but any flavor will work
- 36 ounces marinara sauce
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 3 cups shredded mozzarella cheese
- ⅓ cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
- Pour about 1/3 of the marinara sauce (12 ounces) in prepared baking dish to cover bottom. Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the meatballs.
- Pour another 1/3 of marinara sauce (12 ounces) over top. Sprinkle with half of the mozzarella cheese.
- Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Notes
- I used spinach and cheese ravioli but you can use any you like
- Use frozen ravioli and do not freeze first
- Use miniature sized meatballs if possible and use fully cooked meatballs
- I topped with shredded mozzarella but you could also use cheddar or something similar
- Leftovers can be stored in the fridge for 2-3 days
- Let the casserole stand for 10 minutes before serving
Nutrition
Calories: 586kcal | Carbohydrates: 42g | Protein: 33g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 117mg | Sodium: 1551mg | Potassium: 596mg | Fiber: 4g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 9.2mg | Calcium: 302mg | Iron: 10.8mg