Baked Ravioli

Delicious Baked Ravioli made with frozen cheese ravioli, Italian sausage, onions, garlic, marinara, and oodles of mozzarella, and Parmesan Cheese all baked to golden perfection. Enjoy this quick and easy pasta bake that tastes like you spent hours making it. It is always a huge hit with friends and family and perfect for a large crowd.

How to make Baked Ravioli

Start by browning the Italian Sausage in a large skillet over medium heat. When it is about halfway through the browning process add the onion and cook until the sausage is browned and the onion is soft. Then reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Then remove from the heat and drain any excess grease.

Now spread a couple of tablespoons of marinara in a large baking dish. Add a layer of frozen ravioli, followed by more marinara, half the sausage mixture, and half the shredded mozzarella. Repeat with the remaining frozen ravioli, more marinara, the remaining sausage mixture, the remaining mozzarella, and the parmesan.

Then cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 30 minutes or until the cheese is melted and lightly browned and the ravioli are cooked through. If desired sprinkle with chopped fresh parsley. For best results serve promptly.

Baked Ravioli recipe notes and helpful tips

• Sweet or hot Italian Sausage works well in this casserole. Ground beef or ground turkey can be substituted for the sausage.
• Don’t risk dropping the ground sausage in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
• Use freshly grated mozzarella and Parmesan Cheese. Pre-grated cheese often contains anticaking agents that inhibit melting.
• The ravioli are layered in the casserole frozen. There is no need to boil them first.
• You can use refrigerated ravioli but reduce the cooking time by 10 minutes with the foil on and 10 minutes with the foil off.
• Use your favorite jarred marinara sauce. However if you have the time Homemade Marinara Sauce really takes this recipe over the top.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Double wrap and freeze as a whole casserole prior to baking. Freeze for up to 2 months. Remove from the freezer 30 minutes prior to baking to let the dish warm. Follow the baking instructions as written but It may require a few minutes extra baking time.
• Freeze leftovers in a sturdy airtight freezer container for up to 2 months.

Recipe variations

• Vegetables – add spinach, mushrooms, or zucchini to the sausage onion mixture.
• Cheese – add provolone, provel, Romano, Fontina, or Asiago cheese for more flavor
• Sauce – try making it with Alfredo sauce or pesto sauce.
• Herbs – use small amounts of oregano, marjoram, basil, thyme, rosemary, garlic powder, or crushed red pepper.

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Baked Ravioli

Delectable Baked Ravioli layered with browned sausage, onion , garlic, marinara, mozzarella, and Parmesan Cheese all baked to melted perfection.

5 from 12 votes

Print Pin Rate

Course: dinner

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Servings: 6 servings

Calories: 522kcal

Author: Beth Pierce

Ingredients

• 1 lb. Italian Sausage sweet or hot
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 24 ounce jar marinara sauce or pasta sauce
• 1 22 ounce bag frozen cheese ravioli
• 3 cups mozzarella cheese
• ½ cup grated Parmesan
• 1 tablespoon fresh Italian Parsley chopped

Instructions

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.  
• Brown the Italian Sausage in a large skillet over medium heat.  When it is about halfway through the browning process add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Remove from the heat and drain any excess grease.
• Spread 2 tablespoons marinara in the prepared baking dish. Add half the ravioli in a single layer, followed by half of the remaining marinara, half the sausage mixture, and half the shredded mozzarella. Repeat with the remaining frozen ravioli, the remaining marinara, the remaining sausage mixture, and the remaining mozzarella.  Sprinkle the top with the parmesan cheese.
• Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 30 minutes or until the cheese is melted and lightly browned and the ravioli are cooked through. If desired sprinkle with chopped fresh parsley. For best results serve promptly.

Notes

• Sweet or hot Italian Sausage works well in this casserole. Ground beef or ground turkey can be substituted for the sausage.
• Don’t risk dropping the ground sausage in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
• Use freshly grated mozzarella and Parmesan Cheese. Pre-grated cheese often contains anticaking agents that inhibit melting.
• The ravioli are layered in the casserole frozen. There is no need to boil them first.
• You can use refrigerated ravioli but reduce the cooking time by 10 minutes with the foil on and 10 minutes with the foil off.
• Use your favorite jarred marinara sauce. However if you have the time Homemade Marinara Sauce really takes this recipe over the top.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Double wrap and freeze as a whole casserole prior to baking. Freeze for up to 2 months. Remove from the freezer 30 minutes prior to baking to let the dish warm. Follow the baking instructions as written but It may require a few minutes extra baking time.
• Freeze leftovers in a sturdy airtight freezer container for up to 2 months. 

Nutrition

Calories: 522kcal | Carbohydrates: 11g | Protein: 28g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 117mg | Sodium: 1139mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 4mg | Calcium: 381mg | Iron: 3mg

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