Baked Ravioli Casserole
Lazy lasagna-style baked ravioli casserole with frozen cheese ravioli, meat sauce, and melted mozzarella—minimal prep Italian-American comfort. Layer, bake, and serve when the center is bubbling hot at 165°F.
đź›’Ingredients
- 1 pound ground Italian sausage or ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara
- 1 (25-ounce) bag frozen cheese ravioli (do not thaw)
- 2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 1 teaspoon Italian seasoning
- Fresh basil or parsley (optional)
🔧Kitchen Tools Needed
- 9x13 baking dish
- Skillet
- Foil
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- 2
Brown sausage with onion until meat reaches 160°F (pork/beef) or 165°F if using turkey, 7–9 minutes. Drain. Stir in garlic 30 seconds, then marinara and Italian seasoning. Simmer 2 minutes.
- 3
Spread a thin layer of sauce in the dish. Add half the frozen ravioli in a single layer. Top with half the remaining sauce and 1 cup mozzarella. Repeat with remaining ravioli, sauce, mozzarella, and Parmesan.
- 4
Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes until ravioli are tender, cheese is browned, and the center is 165°F and bubbling.
- 5
Rest 8 minutes. Garnish. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 540
🏷️Recipe Tags
âť“Frequently Asked Questions
Thaw ravioli first?
No—bake from frozen; covered time softens them safely.
Vegetarian?
Skip meat; use marinara plus sautéed mushrooms and spinach.
Too dry?
Add 1/4 cup water or broth to the sauce before assembling.
Cheese ravioli vs meat?
Either works; if using meat-filled ravioli, still cook any added ground meat to a safe temp.
Freezer meal?
Assemble unbaked, wrap well, freeze up to 2 months; bake from thawed until 165°F.
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