20 Minute Baked Ravioli Casserole

This easy baked ravioli casserole takes about 20 minutes from start to finish and requires just 5 minutes of prep time because you don’t need to boil the ravioli first! Store-bought refrigerated cheese ravioli makes this simple weeknight dinner a reality even on the busiest of nights!

One pan, zero stress, lots of cheese.

• This baked ravioli quick and easy. No fancy kitchen gadgets, tedious ingredient prep, or cooking skills required. This is a dump, stir, and bake dish – which is why it’s one of my favorite weeknight dinners! It’s got all the flavors of baked lasagna, but takes just a fraction of the time!
• Only 5 minutes of prep time!? Yep, you read that right. Get the oven preheated while you’re adding the ingredients to your baking dish and stirring them together. Top with cheese and then bake – you can have this dinner cooking in just 5 minutes.

How it all comes together.

Add spinach, pasta sauce, water, oregano, thyme, garlic powder, Parmesan, heavy cream, ravioli, and a couple pinches of salt and pepper to a large skillet or casserole dish. 

Stir until everything is well combined. 

Sprinkle the ravioli mixture with shredded mozzarella and fresh mozzarella cheeses.

Bake for 15-20 minutes, then broil for a couple minutes. Garnish with parsley and Parmesan and enjoy!

Things I learned while testing this recipe.

• Make sure the ravioli is completely covered by the sauce. This will ensure that the pasta cooks evenly and all the way through. The moisture from the water that you add is going to help thin out the sauce so it can easily coat every ravioli.
• You don’t necessarily have to use uncooked pasta for this recipe. If you have leftover spaghetti, tortellini, penne, or any other noodle, you can still use it in this dish! Just decrease the baking time by about half so that the pasta doesn’t overcook. Repurposing leftover pasta into a baked pasta dish is one of my favorite ways to transform leftovers!
• Feel free to add cooked ground beef to this baked ravioli if you want to add some protein. Just mix it right in with the spaghetti sauce. You could also add Italian sausage or ground turkey.

Let’s talk ravioli options.

• The bake time will be different based on the brand of ravioli you use. The ravioli we like to use boils in 4 minutes, so it cooks very quickly in the oven. Other brands that have longer cook times will take longer to bake as well.
• You can use any type of stuffed pasta for this dish! Mushroom ravioli, lobster ravioli, and sausage ravioli are some of our family’s favorites. Use whatever your family enjoys!
• You can also use frozen ravioli for this casserole! If you’re using frozen ravioli, plan to add some additional bake time so that the frozen ravioli can cook all the way through. 
• You’ll know the ravioli is done when it is tender and al dente. The best way to know if the ravioli is done is to give one a taste – but be careful, they will be hot straight from the oven!

Prep now, bake later.

• This ravioli casserole can be made up to 3 days in advance. Throw it together, cover it tightly, and store it in the fridge. 
• Before baking, let the casserole sit out on the counter for 30-60 minutes to come to room temp before baking. Bake as instructed in the recipe card, but plan to add some additional baking time to account for the colder temperature.

Just in case you have leftovers.

• STORING: Store leftovers in an airtight container for up to 4 days.
• FREEZING: This casserole can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• REHEATING: Reheat ravioli in the microwave in 30-60 second increments until warmed through. Or bake, covered, in a 350-degree oven until warmed through.

Here’s what I’d serve with this baked ravioli.

• weeknight garlic bread
• sliced cheesy garlic bread (Texas Toast)
• beet and feta salad
• Caprese garlic cheese bread
• simple house salad

More easy pastas for your eating pleasure.