Description
This ravioli casserole is a bubbly, golden one-dish dinner made by layering frozen ravioli with marinara sauce and melted cheese — no boiling required. Everything bakes together in about 30 minutes, making it perfect for busy weeknights or feeding a crowd. The ravioli cooks right in the sauce, soaking up rich tomato flavor while the cheese forms a stretchy, golden top. If you enjoy easy pasta dinners, you might also love this Tortellini Soup Recipe for another comforting option.
Ingredients
- 25 oz frozen cheese ravioli (about 1 bag)
- 24 oz marinara sauce (about 3 cups)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 cup fresh baby spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
- Spread about 1 cup of marinara sauce evenly across the bottom of the prepared baking dish, making sure the entire surface is covered so the ravioli doesn’t stick or dry out.
- Arrange half of the frozen ravioli in a single layer over the sauce. It’s fine if they touch or overlap slightly, but try to keep them relatively even for uniform cooking.
- Dollop half of the ricotta cheese in small spoonfuls over the ravioli layer, then scatter half of the chopped spinach on top. Sprinkle with half of the Italian seasoning, garlic powder, and a pinch of salt and pepper.
- Spoon another cup of marinara sauce over the first ravioli layer, spreading it gently to coat. Then sprinkle about 1 cup of shredded mozzarella and half of the Parmesan cheese evenly over the sauce.
- Add the remaining frozen ravioli in a single layer on top of the cheese. Dollop the rest of the ricotta, scatter the remaining spinach, and season with the remaining Italian seasoning, garlic powder, salt, and pepper.
- Pour the last cup of marinara sauce over the top layer, spreading it to the edges. Sprinkle the remaining 1 cup of mozzarella and the rest of the Parmesan evenly over the surface. Add red pepper flakes if desired.
- Cover the baking dish tightly with aluminum foil. This traps steam and ensures the frozen ravioli cooks through properly without drying out.
- Bake covered for 20 minutes. The sauce should be bubbling around the edges and the ravioli should be tender when pierced with a fork through the foil.
- Remove the foil and bake for an additional 8–10 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown in spots.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. This brief rest helps the layers set so they hold together when you scoop out portions. Garnish with fresh basil leaves and serve hot.
Notes
- Use any frozen ravioli you prefer — cheese, spinach, mushroom, or meat-filled all work well.
- For a healthier version, use part-skim mozzarella, low-fat ricotta, whole-wheat ravioli, and add extra vegetables like diced zucchini or bell peppers.
- This casserole can be assembled up to 24 hours ahead and refrigerated. Add 5–10 extra minutes of covered baking time if going straight from the fridge to the oven.
- To freeze, assemble the casserole but do not bake. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen at 375°F covered for 45 minutes, then uncovered for 10–15 minutes.
- Leftover casserole keeps well in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven for 15–20 minutes.
Nutrition
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