Easy Baked Ravioli

Baked Ravioli is a dreamy, cheesy, comfort food casserole that takes all the work out of making lasagna! With tender ravioli, savory meat sauce, and melty mozzarella cheese, this dish bakes up beautifully in one pan. It all cooks together in the oven, soaking up every bit of that delicious sauce!

Love More Ravioli Recipes? Try My Easy Ravioli Soup or this Butternut Squash Ravioli next.

Why You’ll Love This Recipe

Cheesy, comforting, and incredibly easy, Baked Ravioli turns a simple ingredient into a cozy, crowd-pleasing meal. Ravioli is layered with marinara and plenty of melted cheese, then baked until bubbly and golden. It’s a quick weeknight favorite with all the flavors of classic lasagna but far less effort.

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Ingredient List

For the Meat Sauce:

• 3/4 lb. ground beef
• Salt and pepper, to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon mustard powder
• 1 teaspoon hot sauce (doesn’t make it spicy – just adds depth!)
• 1 teaspoon Worcestershire sauce
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 24 oz. marinara sauce
• 1/2 cup half and half

For Assembly:

• 20 oz. refrigerated ravioli, uncooked (cheese or meat-filled)
• 2 cups mozzarella cheese, divided

Substitution Notes:

• Ground beef can be swapped for ground turkey, Italian sausage, or a blend
• Half and half can be replaced with heavy cream for extra richness, or whole milk in a pinch
• Use your favorite store-bought marinara or homemade sauce
• Frozen ravioli works just as well – no need to thaw!

Why These Ingredients Work

The ground beef creates a hearty, satisfying base that makes this more than just a simple pasta bake. The combination of onion powder, basil, oregano, and mustard powder builds layers of Italian-inspired flavor without being overwhelming.

Here’s my secret: the hot sauce and Worcestershire sauce act as flavor enhancers – you won’t taste them directly, but they make everything taste more like itself. They add depth and umami that takes this from good to absolutely crave-worthy!

The half and half is KEY. It adds a touch of creaminess to the marinara sauce, cutting through the acidity and creating this luscious, velvety texture that coats every piece of ravioli.

And that mozzarella cheese? It melts into gooey, golden perfection and holds everything together like a warm, cheesy hug.

Essential Tools and Equipment

• Large skillet (for browning the meat)
• 9 x 13-inch casserole dish (make sure it’s oven-safe!)
• Aluminum foil
• Non-stick cooking spray
• Wooden spoon or spatula
• Sharp knife and cutting board

How To Make Baked Ravioli

Step 1: Preheat Your Oven

Set your oven to 350°F. This gives you plenty of time to get the meat sauce ready while the oven comes to temperature.

Step 2: Brown the Ground Beef

Add the ground beef to a large skillet over medium-high heat. Season generously with salt and pepper. Use a wooden spoon to break it up as it cooks. Let it brown for about 3 minutes – you want some nice color developing!

Step 3: Add Your Flavor Boosters

Sprinkle in the onion powder, dried basil, dried oregano, and mustard powder. Add the hot sauce, Worcestershire sauce, and diced onion. Stir everything together and continue cooking for 5 more minutes until the onion softens and becomes fragrant.

Step 4: Stir in the Garlic

Add the minced garlic and cook for just 1 minute. Garlic burns easily, so don’t walk away during this step! Once it’s fragrant, tilt the skillet and use a spoon to remove any excess grease. Then reduce the heat to low.

Step 5: Create the Creamy Meat Sauce

Spread 3/4 cup of marinara sauce on the bottom of your 9 x 13-inch casserole dish (this prevents sticking and adds extra sauciness!). Pour the remaining marinara into the skillet with the meat. Add the half and half and stir until everything is beautifully combined. Remove from heat.

Step 6: Layer the Ravioli

Arrange half of the uncooked ravioli in a single layer over the sauce in your casserole dish. Don’t worry about them being perfect – they’ll settle as they bake!

Step 7: Add the First Layer of Sauce and Cheese

Spoon half of the meat sauce over the ravioli, spreading it evenly. Sprinkle 1/2 cup of mozzarella cheese on top.

Step 8: Build Your Second Layer

Add the remaining ravioli on top, then cover with the rest of the meat sauce. Finish by sprinkling the remaining 1 1/2 cups of mozzarella cheese across the top. This is going to get SO bubbly and golden!

Step 9: Bake Covered

Spray a piece of aluminum foil with non-stick cooking spray (this prevents the cheese from sticking) and cover the dish tightly. Bake for 35 minutes. The ravioli will cook in all that gorgeous sauce, becoming tender and flavorful.

Step 10: Broil for a Golden Finish

Remove the foil and turn your oven to broil at 450°F. Broil for 1-2 minutes, watching closely, until the cheese is golden brown and slightly crispy on top. Don’t walk away during this step – it goes from perfect to burnt quickly!

Step 11: Serve and Enjoy

Remove from the oven and let it sit for 5 minutes before serving. This helps it set up so you get beautiful, clean slices. Serve hot and watch everyone come running!

You Must Know

Don’t use a glass casserole dish for broiling! Glass can shatter under the broiler’s direct heat. If you only have a glass dish, skip the broiling step – your Baked Ravioli will still be delicious, just not quite as golden on top.

The ravioli WILL cook perfectly without boiling first. Trust the process! There’s an abundance of sauce that the ravioli cooks in, making it super flavorful and ensuring it won’t split or fall apart. I promise this works!

Use low moisture, whole milk mozzarella and shred it yourself from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. When you shred it fresh, it melts into that gorgeous, stretchy, golden perfection we all crave. It makes ALL the difference!

Pro Tips & Cooking Hacks

• Brown your meat properly: Don’t stir it constantly in the first 3 minutes. Let it sit and develop a nice brown crust – that’s where the flavor is!
• Drain excess grease: Tilting the pan and spooning out grease keeps your dish from being oily and helps the sauce stay the right consistency.
• Spray that foil: I can’t stress this enough! Cheese WILL stick to unsprayed foil, and you’ll lose all that beautiful golden topping when you remove it.
• Watch the broiler like a hawk: Set a timer for 1 minute and check constantly. Broilers vary wildly in intensity, and the difference between golden and burnt is literally seconds.
• Let it rest: Those 5 minutes of resting time allow the sauce to thicken slightly so you don’t have a soupy mess when you cut into it.

Flavor Variations & Suggestions

Italian Sausage Baked Ravioli: Swap the ground beef for Italian sausage (hot or mild) for extra seasoning and a different flavor profile.

Veggie-Loaded Version: Add sautéed mushrooms, bell peppers, or zucchini to the meat sauce for extra nutrition and flavor.

Three Cheese Delight: Mix in ricotta cheese between the layers and add Parmesan to the mozzarella topping for an ultra-cheesy version.

Spicy Kick: Use spicy Italian sausage and add red pepper flakes to the sauce, or use a spicy arrabbiata sauce instead of plain marinara.

White Sauce Variation: Replace the marinara with alfredo sauce for a completely different (and equally delicious) dish!

Make-Ahead Options

This is PERFECT for meal prep! Here’s how to plan ahead:

Assemble and Refrigerate: Build the entire casserole up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, add 5-10 extra minutes to the covered baking time since it’s starting cold.

Freeze for Later: Assemble in a freezer-safe dish, cover with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 extra minutes to the baking time.

Make the Sauce Ahead: Brown the meat and make the sauce up to 3 days in advance. Store in the fridge, then assemble and bake when ready.

Recipe Notes & Baker’s Tips

• Ravioli varieties: I love using cheese ravioli for this, but meat-filled, spinach and cheese, or even lobster ravioli would be amazing! Just make sure they’re the refrigerated or frozen kind, not the shelf-stable dried ravioli.
• Sauce coverage matters: That bottom layer of sauce is crucial! It prevents the ravioli from sticking and ensures the bottom layer cooks properly.
• Frozen ravioli note: If using frozen ravioli, there’s no need to thaw them first. They may need an extra 5 minutes of baking time.
• Casserole dish size: A 9 x 13-inch dish is perfect for this recipe. If you use something smaller and deeper, increase baking time by 5-10 minutes.

Serving Suggestions

This Baked Ravioli is hearty enough to be a complete meal, but I love serving it with:

• Garlic bread or cheesy breadsticks – perfect for soaking up that extra sauce!
• Simple Caesar salad – the crisp, fresh greens balance the richness beautifully
• Roasted vegetables – asparagus, green beans, or roasted broccoli add color and nutrition
• Fresh basil – tear some fresh basil leaves over the top right before serving for a pop of freshness

How to Store Your Baked Ravioli

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!

Freezer: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months.

Reheating: Microwave individual portions for 2-3 minutes until heated through. For oven reheating, cover with foil and bake at 350°F for 20-25 minutes. Add a splash of water or extra marinara if it seems dry.

Allergy Information

Contains: Dairy (cheese, half and half), Gluten (pasta), Eggs (in pasta)

Substitutions:

• Dairy-Free: Use dairy-free ravioli, coconut cream or cashew cream instead of half and half, and dairy-free mozzarella shreds
• Gluten-Free: Look for gluten-free ravioli at specialty stores – they work perfectly in this recipe!
• Egg-Free: Many store-bought ravioli are egg-free; check labels

Questions I Get Asked A Lot

Do I really not have to boil the ravioli first?

Nope! That’s the beauty of this recipe. The ravioli cooks perfectly in all that sauce, absorbing all the flavors as it bakes. There’s plenty of liquid for them to cook through without becoming mushy. I’ve made this dozens of times – trust me on this one!

My cheese didn’t get golden on top – what happened?

This usually means your broiler wasn’t hot enough or the dish was too far from the heat source. Make sure your broiler is fully preheated and position the rack in the upper third of your oven. Also, if you’re using a deeper dish, the cheese might need an extra minute under the broiler.

The sauce seems really liquidy – is that normal?

Yes! You want plenty of sauce because the uncooked ravioli will absorb a lot of it as it bakes. If you don’t have enough sauce, the ravioli can split or become tough. The sauce will thicken up as it bakes and the ravioli absorbs some of the liquid.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what variations you tried and how your family loved it!