Can you bake ravioli instead of boiling?

Yes! This baked ravioli recipe shares with you exactly how you can bake ravioli instead of boiling it! Because refrigerated ravioli takes just minutes to cook, it's an excellent candidate for baking because it cooks through easily. The moisture from the sauce, water, and spinach cooks the ravioli perfectly al dente with no boiling required!

How long do you cook ravioli for?

Every brand of ravioli has a slightly different cooking time, but most ravioli need between 3-5 minutes of boiling. Once the ravioli is cooked, it typically floats to the top of the boiling water so you know it's done. In the case of this ravioli casserole, you'll know the ravioli is done when it's al dente - cooked through, but still has a toothsome bite!

Should I thaw frozen ravioli for cooking?

Nope! You can cook it right from frozen - just add a bit of extra cooking time to ensure that it's cooked all the way through. In this no boil ravioli bake, you can also use frozen ravioli - just plan to bake it for a bit longer so that the ravioli has a chance to cook all the way through.

20 Minute Baked Ravioli Casserole

Name: Baked Ravioli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian/American
Ingredients: 2 cups fresh baby spinach leaves; 24 oz. 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 oz. package refrigerated cheese ravioli, uncooked; 8 oz. fresh mozzarella cheese; 4 oz. shredded whole milk mozzarella cheese; Kosher salt; fresh cracked pepper; fresh chopped parsley, for garnish; grated Parmesan, for garnish

Ingredients

Units Scale

2 cups fresh baby spinach leaves
24 oz. 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 oz. package refrigerated cheese ravioli, uncooked
8 oz. fresh mozzarella cheese
4 oz. shredded whole milk mozzarella cheese
Kosher salt
fresh cracked pepper
fresh chopped parsley, for garnish
grated Parmesan, for garnish

Instructions

Heat oven to 375 degrees.
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.
Top with fresh mozzarella and shredded mozzarella cheese.
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.
Remove lid/foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
Garnish with fresh chopped parsley and enjoy!

Equipment

measuring cup

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enameled cast iron pan

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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 favorites ways to transform leftovers!

Author: Kylie
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