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Easy Baked Ravioli Casserole - A Cozy, Weeknight-Friendly Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 24–28 ounces frozen or refrigerated cheese ravioli (spinach or beef-filled also work)
  • 24 ounces marinara sauce (one large jar; choose your favorite)
  • 1/3 cup water, low-sodium broth, or heavy cream (to loosen the sauce)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
  • Olive oil or nonstick spray (for the baking dish)
  • Salt and black pepper (to taste, if needed)

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  2. Blend the sauce: In a bowl, mix the marinara with water, broth, or cream. Stir in Italian seasoning, garlic powder, and red pepper flakes.
  3. Start the layers: Spread 3/4 to 1 cup of the sauce in the bottom of the dish to prevent sticking.
  4. Add ravioli: Arrange a single layer of frozen or refrigerated ravioli over the sauce, edges slightly overlapping.
  5. Cheese it up: Sprinkle about one-third of the mozzarella and a light dusting of Parmesan over the ravioli.
  6. Repeat: Add another layer of sauce, more ravioli, and more cheese. Continue layering until you’ve used everything, finishing with sauce and a generous layer of mozzarella and Parmesan on top.
  7. Cover and bake: Cover the dish tightly with foil. Bake for 25 minutes to steam and cook the ravioli through.
  8. Uncover for browning: Remove the foil and bake another 10–15 minutes, until the casserole is bubbling and the cheese is lightly golden.
  9. Rest and garnish: Let it sit for 10 minutes to set. Sprinkle with fresh basil or parsley. Taste and add a pinch of salt and pepper if needed.
  10. Serve: Scoop into bowls or onto plates. It pairs well with a crisp salad and garlic bread.