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.
Did you love this recipe?
Please leave a 5-star rating and review below!
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Baked Ravioli
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!
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
Ingredients
Units
Scale
- 2 cups fresh baby spinach leaves
- 24 ounces your favorite spaghetti sauce
- 1/2 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 cup shredded Parmesan cheese
- 1/4 cup heavy cream
- 20 ounce package refrigerated cheese ravioli, uncooked
- 8 ounce fresh mozzarella cheese
- 4 ounce shredded whole milk mozzarella cheese
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley, for garnish
- grated Parmesan, for garnish
Instructions
- PREHEAT OVEN. Heat oven to 375 degrees.
- MIX IT UP. Add spinach, spaghetti sauce, water, oregano, thyme, garlic powder, Parmesan, heavy cream, ravioli, and a couple pinches of salt and pepper to a large baking dish. Stir until everything is well combined.
- MAKE IT CHEESY. Top with fresh mozzarella and shredded mozzarella cheese.
- COVER + BAKE. Cover with a lid or a tight-fitting piece of tin foil. Bake for 15-20 minutes or until ravioli is cooked al dente and the sauce is bubbly.
- BROIL A BIT. Remove the lid/foil and broil for 1-2 minutes, or until the cheese on top starts to turn dark golden brown.
- SERVE. Garnish with fresh chopped parsley and enjoy!
- SPREAD THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove top & oven
- Cuisine: Italian/American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/10 of pasta and sauce
- Calories: 320
- Sugar: 6.8 g
- Sodium: 708.3 mg
- Fat: 12.8 g
- Carbohydrates: 37.1 g
- Fiber: 3.4 g
- Protein: 14.7 g
- Cholesterol: 45.7 mg
I love that you added red wine to this!! Seriously – such an amazing recipe! I love that this is a quick dinner meal and easy to prepare. And the other quick meal suggestions you listed – I’m so making those!!! Great and very helpful post!
Thanks Amanda!
I will totally have to try your recipe! I am a sucker for pasta bakes so I know I’m gonna love this one!
Thanks Eva!
This looks like it would add a lot of flavour to prepackaged ravioli for a quick simple meal.
Thanks!
This baked ravioli looks so delicious. The perfect pasta comfort food dish that’s easy to make too.
Thanks Sharon! 🙂
Ooh my goodness! What a sight for the eyes! I’m in food heaven right now imagining how good this must taste 😀 I wish I could reach in for a helping!
I am currently throwing this together and refrigerating it for a quick and easy dinner tonight. Such a simple, tasty recipe! Thanks Tammy!
Love every flavor added to it. Perfect picture too. Looks delicious and nutritious and a must make option for family Dinner.
Thanks so much Veena! Your family will love this one!
This ravioli dish looks delicious! I think I just heard my tummy growl. lol! Must print the recipe.
This one will definitely make your tummy happy!
A quick and easy weeknight dinner that your family will love!
Merci!:)
Can’t wait to make this Friday for “pasta feed” for our kiddos before a big weekend of basketball games.
Great idea! It definitely feeds an army!
30 minute meal!? Love it! Working full time and going to a school full time is my biggest obstacle to getting food on the table for dinner BUT I love to meal prep and thankfully have a partner who loves to cook as well ?
Isn’t it SO helpful to have a good support system (and more importantly a good cook) in your life?! Kudos to you on working hard to achieve your dreams. Hopefully my 30 minute meals will make it a little easier for you (or your fantastic partner!) to get dinner on the table with your busy schedule!! 🙂
My biggest challenge is finding vegetarian recipes (for me) that meat-loving hubby will like.
I am in the same boat!! While I’m not vegetarian, I make a lot of plant based and veggie heavy meals and my husband’s favorite critique about any dish is, “This would be great with chicken in it…” I’ve found that my husband likes when I add smoked cheeses to vegetarian dishes to give it that meaty flavor!!
Looking forward to trying the ravioli this week!
The biggest obstacle we face at dinner time is preparing meals that accommodate everyone getting home from/leaving for work, practices, activities, etc. at different times. It’s not practical to ‘cook’ three times so the food is hot and ready for each person.
Great! Please let me know what you think 🙂 I can only imagine how difficult it is to get dinner ready for family who is going all different directions and different times! My hope in asking this question was to try to help my readers with their obstacles – maybe I’ll have to look at making more crock pot recipes that can be left on the “warm” setting after they’ve cooked so that your fam can come and go as they please and you don’t have to worry about a thing! Thanks for the inspiration Sarah!
My biggest obstacle to getting a meal on the table is our families incredibly busy schedule. After school practices for multiple kids in multiple events get the beat of us.
Yes! That seems to be a running theme here!! 🙂 Thank you for sharing – I’m hoping to find ways to help you overcome these obstacles and I wonder if more crock pot meals (that are family friendly) might be the answer. Thank you for the inspiration!
Love the addition of red wine in the sauce, ravioli looks so creamy and yum! Can’t wait to try it out.
Thanks!
This looks delicious! We loved ravioli/tortellini. My biggest challenge is keeping my daughters occupied while I cook! After being in daycare and away from me all day, they don’t like to let me cook solo! And they’re not big enough to be helpful.
I have SOOO been there, except only with one kiddo – can’t imagine how you do it with two!! The best way I keep my daughter occupied is to give her a little bit of whatever I’m working with (like a ball of dough if I’m making pizza) and let her “help” by dusting it with flour or rolling out. Although I must admit, there is often a giant mess to clean up after she’s “helped” so it’s really not always a practical solution. But as she’s getting older she has become really helpful and will actually ask me, “momma, can we cook?” which melts my heart!! Those girls will grow so fast – they’ll be making dinner for YOU soon! 🙂
I made this for dinner tonight and it was delicious! I left out the sausage because I’m vegetarian, and used spinach and ricotta tortellini, but otherwise stuck to the recipe. I love how rich the red wine makes the sauce taste even though it cooks for such a short time. This was the perfect fancy-ish meal to cook for my husband and I after we wrestled our two small kids to bed. Quick, easy, and delicious, so it’s win-win-win!
Best. Review. Ever. SO glad you enjoyed it Katie!! There’s nothing better than enjoying a quiet, homemade meal with the hubby 🙂