Cheesy Baked Ravioli Casserole
Craving cozy comfort food without the effort? This easy Baked Ravioli recipe layers cheese ravioli, hearty meat sauce, and melty mozzarella for the ultimate family-friendly meal. Perfect for busy weeknights or make-ahead dinners, this casserole delivers big flavor with minimal prep!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onions
- 3 cloves garlic, minced
- 1 pound Italian sausage
- 28 ounces marinara sauce
- 3 tablespoons Italian seasoning, divided (click link for homemade recipe)
- 15 ounces ricotta cheese
- 20 ounces refrigerated raviolis
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet on the stove over medium-high heat. Add the onions and cook for 5 minutes. Add the garlic and cook for an additional minute. Add the Italian sausage, cook and crumble until no longer pink. Drain any grease from the skillet.
- Pour the marinara sauce and 1 tablespoon Italian seasoning in the skillet with the ground sausage and stir to combine. Simmer for 5 minutes then remove the sauce from the heat.
- In a small bowl, combine the ricotta cheese, 2 tablespoons Italian seasoning, and ½ cup shredded mozzarella cheese.
- Arrange half of the raviolis in the bottom of a 9 inch by 13 inch casserole dish. Top with half of the meat sauce. Dollop half of the seasoned ricotta cheese over the sauce.
- Top with another half of the raviolis, the meat sauce, and the remaining ricotta cheese. Sprinkle the remaining 1 ½ cups shredded mozzarella evenly over the top.
- Cover with non-stick foil, or foil sprayed with cooking spray so it doesn’t stick to the cheese. Place in the oven to bake for 35 minutes.
- Turn the oven from bake to broil on high. Uncover the dish and cook for an additional 2-3 minutes, or until the cheese is brown and bubbling.
- Optionally garnish with chopped fresh basil or parsley.
Notes
- You can make this recipe with frozen or refrigerated raviolis with no need to boil the pasta, or add any time to the cook time.
- If you're using frozen ravioli and they're stuck together, place them in a colander and run them under cool water in the sink until they start to defrost and separate.
- To make this recipe vegetarian, replace the Italian sausage with a pound of diced vegetables, like mushrooms, bell peppers, or zucchini.
- Store any leftovers in an airtight container in the fridge for up to 5 days. You can reheat a single portion in a bowl in the microwave for 2 minutes, or transfer more than one portion back into an oven-safe casserole dish. Cover the casserole dish and reheat the baked ravioli at 350°F for 10-15 minutes, or until heated through.
Nutrition Facts
Calories 796kcal (40%)Carbohydrates 54g (18%)Protein 43g (86%)Fat 55g (85%)Saturated Fat 23g (115%)Polyunsaturated Fat 4gMonounsaturated Fat 18gCholesterol 174mg (58%)Sodium 2058mg (86%)Potassium 763mg (22%)Fiber 6g (24%)Sugar 8g (9%)Vitamin A 1184mg (24%)Vitamin C 13mg (16%)Calcium 435mg (44%)Iron 13mg (72%)
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