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
- 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
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 ⅓ 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 ⅓ 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.
- 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
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