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Square overhead shot of baked ravioli in a white dish.
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4.99 from 64 votes

Baked Ravioli Casserole

Assemble this easy ravioli casserole with frozen ravioli, marinara sauce, and cheese, then pop it straight into the oven. No thawing, no boiling, no fuss. With just 5 minutes of prep and 4 simple ingredients, it's a cozy, family-friendly dinner that comes together on even the busiest nights.
Course Dinner
Cuisine Italian
Keyword baked ravioli, baked ravioli casserole, freezer meal, no boil baked ravioli, ravioli bake, Ravioli Casserole
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 398kcal
Author Blair Lonergan

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 9x13-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.
    A thin layer of marinara in the bottom of a white baking dish.
  • 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.
    Process shot showing how to assemble ravioli casserole.
  • Top with half of the remaining marinara sauce and half of the mozzarella cheese.
    Adding the sauce and cheese layers to a ravioli casserole.
  • Repeat the layers: remaining ravioli, remaining sauce, remaining mozzarella. Sprinkle Parmesan evenly over the top.
    Ravioli casserole before it goes in the oven.
  • 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.
    Horizontal overhead shot of a baked ravioli casserole in a white dish.
  • 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.
    Close overhead shot of a plate of baked ravioli with fresh parsley on top.

Video

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

Serving: 1/6 of the casserole | Calories: 398kcal | Carbohydrates: 40g | Protein: 22.1g | Fat: 16.5g | Saturated Fat: 8.2g | Monounsaturated Fat: 0.4g | Cholesterol: 52.6mg | Sodium: 989.9mg | Potassium: 4.5mg | Fiber: 4g | Sugar: 7.3g