The Best Baked Ravioli (No Boil One Pan Recipe)

Make this baked ravioli on busy weeknights or lazy weekends and it’s sure to please, no matter the occasion!  

This no-fuss recipe doesn’t require any boiling! And it’s on the table in under an hour.

Imagine layers of cheese ravioli, rich tomato sauce and two kinds of oozy cheese, baked until golden brown and bubbling.

This super easy recipe uses simple ingredients, comes together quickly and delivers big flavor with very little effort.

Ingredients

• Frozen ravioli. This recipe calls for cheese ravioli, but you can use any type of ravioli you like. You can also use fresh ravioli – just adjust the cooking time accordingly.
• Pasta sauce. I recommend using a plain tomato sauce instead of marinara. Marinara sauce tends to be higher in moisture and could result in a watery casserole. 
• Mozzarella cheese
• Parmesan cheese
• Onion
• ​Garlic
• Basil
• Oregano
• Parsley
• Salt
• Olive oil

How to Make Baked Ravioli

Cook the Onions and Garlic

Heat the olive oil in a pan and saute the onions and garlic until they’re tender and golden brown. 

Doctor up the Sauce

Yes, we’re using store bought pasta sauce. So let’s doctor it up so it tastes homemade!

Stir the sauteed garlic and onions into the sauce and then add dried basil, oregano, parsley and salt. 

Assemble the Ravioli Bake

Use an 8×8 or 9×9 baking dish if you want several layers of ravioli.

Start by spreading a thin layer of pasta sauce onto the bottom of the baking dish. Then, arrange the ravioli in a single layer. Top the pasta with mozzarella cheese and Parmesan cheese. 

Repeat the layers until all of the ingredients are used. 

Variations

This baked ravioli recipe is very versatile! Make it your own with some of these ideas:

• Vary the Ravioli: This is a vegetarian recipe, but you can definitely use beef ravioli or even seafood ravioli.
• Make it Creamy: Add heavy cream or ricotta to the red sauce for a rich, creamy texture.
• Make it Meaty: Add cooked ground beef, ground turkey or crumbled Italian sausage to the sauce mixture. You could also use meat sauce instead of regular pasta sauce.
• Give it some Heat: Add red pepper flakes or spicy Italian sausage.
• Add Veggies: Mix in spinach, zucchini or sauteed bell peppers for added nutrients and texture.

Make Ahead Instructions

This dish is perfect for planning ahead! Assemble the entire casserole dish and cover it tightly with plastic wrap or aluminum foil and refrigerate.

When you’re ready to bake, remove the casserole from the fridge and add a few extra minutes to the cooking time since it’s starting cold.

You can also freeze this recipe before baking and place it in a freezer safe container. Be sure to thaw it overnight in the refrigerator before baking. 

Storage Instructions

Store leftover baked ravioli in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Reheat it in the microwave or a warm oven. For best results, cover with foil when reheating in the oven to keep the moisture in.

Tips for Success

• Use a good quality tomato sauce or homemade pasta sauce for the best flavor. Rao’s is my go-to when I’m not using homemade sauce.
• Don’t skip layering sauce on the bottom of the dish! It prevents sticking.
• Let the baked ravioli rest before serving so it holds together like baked ziti or lasagna.

When you make this baked ravioli recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more easy pasta recipes, try these:

• Chicken Parm Casserole
• Chicken and Broccoli Mac and Cheese
• Easy Cajun Alfredo Pasta