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A cross between lasagna and baked ziti, this ravioli dish comes together in just one pan and goes from stove top, to oven to your dining room table in less than 30 minutes!
Why you’re going to love this ravioli:
- It’s easy! No fancy kitchen gadgets, tedious ingredient prep or cooking skills required! If you can saute onions and stir ingredients together, you got this!
- Did you see that ingredient list?? Just 10 simple items that you might already have in your kitchen right now!!
- Only 5 minutes of prep time!? Yep, you read that right! The only prep you’ll need to do for this recipe is chop your onion and mince your garlic! Which means you can have this dinner cooking in just 5 minutes.
How to make baked ravioli:
A quick saute of onion and garlic with dried oregano will start the flavorful base. Then brown some spicy Italian sausage and pour in a splash of red wine.
Add your store bought pasta sauce. Prego is my jam. We all have our favorite store bought brand, right?
Then stir in spinach because we all need eat more veggies.
Add ravioli and stir to combine.
Add fresh mozzarella and bake until bubbly, melty and delicious.
This is one of those meals that you can easily throw together after a long day and have dinner in the oven in just 10 minutes. Which is why it’s my favorite!
Tips for making the best baked ravioli:
- Remember that not all ravioli are created equal. Giovanni Rana boils in 4 minutes while other brands may take 7-9 minutes. Take this into account as it will increase your bake time. You’ll know the ravioli is done when it is tender and al dente.
- Make sure the ravioli is completely covered by the sauce so that it can soak up all the moisture and cook evenly!
- 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.
Frequently asked questions:
- Do I have to boil the pasta in this baked ravioli?
- Nope! No boiling, no straining, no extra dirty dishes! The ravioli will cook right in the pan with the sauce and cheese!
- The red wine not only adds flavor but also adds enough liquid that the ravioli will cook through along with the moisture of the pasta sauce and spinach.
- Just be sure the ravioli is entirely covered by sauce so that it cooks evenly and all the way through.
- What kind of ravioli should I use for this recipe?
- I like to use Giovanni Rana mushroom ravioli. It cooks in just 4 minutes (when boiled) which makes it perfect for this baked ravioli recipe.
- You could also use any of their other ravioli or even tortellini refrigerated pastas. And no, this is not a sponsored post. I just love their products because they taste great and cook quickly.
- Keep in mind if you’re using another brand of refrigerated ravioli (Butoni for example) you may need to bake the dish for a bit longer as the ravioli may have a longer suggested cook time.
- Can I make baked ravioli ahead of time?
- Yes! Feel free to make this up to two days in advance and refrigerate until you’re ready to bake. Be sure to allow the ravioli to sit out on the counter for about an hour before baking so that it can come to room temperature.
- Then just bake as directed and enjoy!
Other easy pasta dishes you’ll love:
- No Boil Three Cheese Manicotti
- One Pot Sausage Rigatoni
- One Pot Mediterranean Pasta
- One Pot Smoked Gouda and Tomato Pasta
A cross between lasagna and baked ziti, this ravioli dish comes together in just one pan and goes from stove top, to oven, to your kitchen table in less than 30 minutes!
- 2 teaspoons olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 19.5 oz. hot Italian turkey sausage, loose
- 1/2 cup dry red wine
- 3 cups store bought pasta sauce
- 2–3 cups fresh baby spinach
- 20 oz. refrigerated ravioli
- 8 oz. fresh mozzarella
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
- Preheat oven to 350 degrees.
- Heat olive oil in a wide, shallow dutch oven style casserole dish over medium heat. Add onion and large pinch of salt and pepper. Cook, stirring frequently for 3-4 minutes.
- Add garlic and oregano and cook for another minute, stirring frequently.
- Add sausage and cook, crumbling with a wooden spoon, until browned and cooked through.
- Stir in red wine and pasta sauce.
- Then stir in fresh spinach.
- Add ravioli and stir until it’s well coated in sauce. Be sure each ravioli is nestled into the sauce so it cooks evenly.
- Tear mozzarella into chunks and place on top of ravioli in a single layer.
- Bake for 20 minutes or until the ravioli is al dente and the sauce is bubbling.
- Broil for 1-2 minutes to brown the cheese on top.
- Garnish with fresh chopped parsley and enjoy!
Remember that not all ravioli are created equal. Giovanni Rana boils in 4 minutes while other brands may take 7-9 minutes. Take this into account as it will increase your bake time. You’ll know the ravioli is done when it is tender and al dente.
Make sure the ravioli is completely covered by the sauce so that it can soak up all the moisture and cook evenly!
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.
Keywords: baked pasta, baked ravioli, cheese ravioli, baked ziti, ravioli bake, cheesy pasta bake