Baked Ravioli Casserole – It’s quick (ready in just 30 minutes). It’s simple (less than 10 ingredients). It’s cheesy (Oh so cheesy) and delicious!
If you’re family is busy like mine, you will love this Baked Ravioli Casserole! Layers of perfectly cooked ravioli, rich tomato sauce, and gooey cheese baked to ooey, gooey perfection – even my pickiest eater loves this dish.
Ingredients for Baked Ravioli Casserole
Premium ravioli, rich tomato sauce, and a blend of gooey cheeses come together to create the scrumptious layers in our Baked Ravioli Casserole. Pure comfort, simply irresistible.
- Bertolli Organic Fire Roasted Garlic Marinara Sauce: Adds a robust and savory tomato flavor with the aromatic essence of fire-roasted garlic, providing a bold foundation to the dish. Feel free to use your favorite jarred or homemade sauce.
- Bertolli Organic Creamy Alfredo Sauce: Infuses a rich and creamy texture, complementing the tangy marinara sauce and creating a luscious, indulgent coating for the ravioli. Feel free to use your favorite jarred or homemade sauce.
- Mascarpone Cheese: Introduces a velvety and slightly sweet element, contributing to the creaminess of the casserole and enhancing the overall decadence.
- Fresh Italian Parsley and Basil: Elevate the dish with vibrant and aromatic herbaceous notes, providing a refreshing contrast and balancing the richness of the sauces.
- Frozen Ravioli: The star of the show, delivering the pasta element with its tender texture and ability to absorb the flavorful sauces, creating delightful layers.
- Freshly Shredded Mozzarella Cheese: Offers gooey, stretchy goodness, binding the layers together and providing that classic cheesy pull when baked.
- Freshly Grated Parmesan Cheese: Adds a nutty and salty kick, elevating the overall umami profile of the casserole and providing a satisfying depth of flavor.
How to Make Baked Ravioli Casserole
- Preheat oven to 375°F (190°C).
- Mix 1 cup Alfredo sauce with 1/3 cup mascarpone.
- Layer baking dish with marinara sauce.
- Arrange frozen ravioli, add Alfredo-mascarpone mix.
- Sprinkle with mozzarella and Parmesan.
- Repeat layers, finishing with cheese on top.
- Bake for 30-35 mins until bubbly and golden.
- Cool briefly before serving. Enjoy layers of comfort!
Why this recipe works
This recipe suits busy families as it requires minimal prep, uses easily accessible ingredients, and offers a comforting, satisfying meal. With pre-made sauces and frozen ravioli, it cuts down on cooking time and effort. The layering technique ensures a well-balanced flavor without intricate steps. The baking process allows for multitasking while the oven does the work. Plus, it yields a hearty, homemade dish that’s quick and delicious, catering to the hectic schedules of busy families.
Recipe tips and kitchen tricks
- Quick Prep Tip: Opt for pre-made sauces and frozen ravioli to significantly cut down on preparation time. This allows for a quick and easy assembly of the casserole, perfect for busy days.
- Layering Mastery: Ensure an even distribution of ingredients by layering the ravioli, sauces, and cheeses systematically. This technique guarantees each bite is a harmonious blend of flavors and textures, enhancing the overall dining experience.
- Cheese Control: To achieve the perfect melty and golden brown cheese topping, consider covering the casserole with foil for the first half of the baking time. Uncover it during the latter half to allow the cheese to bubble and develop that irresistible crust while preventing excessive browning.
- Spinach and Ricotta Twist: Incorporate a layer of sautéed spinach and ricotta between the ravioli for a flavorful vegetarian variation. The earthy spinach and creamy ricotta add depth to the dish.
- Meaty Delight with Sausage: Enhance the casserole with cooked and crumbled Italian sausage. Mix it into the marinara sauce or layer it with the ravioli for a hearty and protein-packed variation.
- Mushroom and Garlic Infusion: Elevate the flavor profile by adding sautéed mushrooms and minced garlic to the Alfredo-mascarpone mixture. This variation brings a savory and aromatic twist to the classic recipe.
- Garlic Bread and Green Salad: Serve the Baked Ravioli Casserole with garlic bread for a satisfying crunch and a refreshing green salad on the side to balance the richness.
- Roasted Vegetables Medley: Pair the casserole with a medley of roasted carrots such as cherry tomatoes, carrots, zucchini, and bell peppers for a colorful and nutritious accompaniment.
- Caesar Salad and No-Knead Bread: Enjoy a classic Caesar salad alongside the casserole, complemented by slices of No-Knead Bread for a complete and delightful meal.
- Lemon Zested Asparagus: Brighten the dish with lemon-zested roasted asparagus. The citrusy notes add a refreshing contrast to the rich and savory flavors of the casserole.
- Caprese Salad with Balsamic Glaze: Serve a light and refreshing Caprese salad featuring fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze, creating a delightful contrast to the hearty casserole.
Storing, freezing, and reheating instructions
Storing: Store any leftover Baked Ravioli Casserole in an airtight container in the refrigerator. Ensure it’s cooled to room temperature before refrigerating to maintain freshness.
Freezing: To freeze, tightly wrap the unbaked casserole in plastic wrap and aluminum foil. Label with the date and store in the freezer for up to 2-3 months. For already baked leftovers, freeze in individual portions for easy reheating.
- From the Refrigerator: Preheat the oven to 350°F (175°C). Cover the casserole dish with foil and bake for about 20-25 minutes or until heated through.
- From the Freezer: If reheating a frozen unbaked casserole, let it thaw in the refrigerator overnight. Follow the regular baking instructions. For frozen baked leftovers, allow them to thaw in the fridge before reheating in the oven.
Frequently Asked Questions (FAQs)
Can I use fresh ravioli instead of frozen?
Yes, you can use fresh ravioli. Adjust the cooking time accordingly, as fresh pasta cooks faster than frozen.
Can I prepare this in advance?
Absolutely! Assemble the casserole and refrigerate overnight, then bake when ready. Or freeze for longer storage, adjusting baking time as needed.
What can I substitute for mascarpone cheese?
Cream cheese or ricotta are good substitutes for mascarpone, providing a similar creamy texture
Can I make this recipe gluten-free?
Certainly! Choose gluten-free frozen ravioli and ensure that all sauces and ingredients are gluten-free.
How do I prevent the cheese from burning during baking?
Cover the casserole with foil for the first half of baking to prevent excessive browning. Uncover for the remaining time for a golden, melty cheese topping.
Wine & Cocktail Pairings
- Chardonnay: The buttery notes of Chardonnay complement the creamy Alfredo sauce and enhance the richness of the dish without overpowering it.
- Chianti: The robust and slightly acidic character of Chianti pairs well with the tomato-based marinara sauce, creating a harmonious balance of flavors.
- Pinot Noir: The light and fruity profile of Pinot Noir works well with the diverse flavors in the casserole, offering a versatile and enjoyable pairing.
- Classic Negroni: The bitterness of a Negroni cuts through the richness of the dish, providing a refreshing and palate-cleansing contrast.
- Citrusy Spritz: A light and citrusy spritz, such as an Aperol Spritz, complements the savory notes of the casserole, adding a refreshing element to each bite.
- Basil Lemon Drop Martini: The herbal and citrusy notes of a Basil Lemon Drop Martini enhance the flavors of the Italian herbs in the dish, creating a delightful pairing.
Baked Ravioli with Rosa Pasta Sauce
- 1-1/2 cups Bertolli ® Organic Fire Roasted Garlic Marinara Sauce [See Note 1]
- 1 cup Bertolli Organic Creamy Alfredo Sauce
- 1/3 cup (5 tablespoons) mascarpone cheese
- 1/4 cup chopped fresh Italian parsley leaves
- 2 teaspoons chopped fresh basil leaves
- 20- ounce bag frozen ravioli , regular or mini [See Note 2]
- 1 to 1-1/2 cups freshly shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 350 degrees F. Lightly oil an 9-inch by 9-inch by 2-inch baking dish and set aside.
- Bring a pot of salted water to a boil.
- Whisk the alfredo sauce, marinara sauce, fresh parsley, and basil in a large bowl to combine. Set aside.
- Cook the ravioli in a large pot of boiling salted water until just tender, about 5 minutes. Drain.
- Toss the ravioli with the sauce mixture and coat evenly. Transfer ravioli and sauce into the prepared baking dish.
- Top the mixture with the dollops of mascarpone cheese, mozzarella, and Parmesan. Bake uncovered until the cheese melts and the sauce bubbles along the sides of the baking dish, about 20 – 25 minutes.
- If you are making a second batch to freeze, cover the pan in plastic wrap and the again with aluminum foil and place in the freezer for up to 6 months.
- To bake a batch of frozen ravioli, there are two options; thaw in the refrigerator overnight or bake it straight from the freezer.
- Preheat the oven to 350 degrees F.
- Remove plastic wrap and foil from baking dish and replace foil to cover.
- If thawed, bake for 20-25 minutes or until heated through, the sauce is bubbly and the cheese has melted.
- If frozen, bake for 60 – 75 minutes or until heated through, the sauce is bubbly and the cheese has melted.
- You will notice that the way my recipe is written that you will have twice as much sauce as needed for this family-style casserole. There are a number of ways you can address this:
- Double the Baked Ravioli recipe and feed a crowd
- Double the recipe and freeze the second batch of ravioli for up to 6 months.
- Prepare a Rosa Alfredo Pizza for another quick lunch or dinner
- Create a Creamy Rosa Vodka Sauce for date night
- Refrigerate the unused portion of rose sauce for up to 30 days
- Freeze the unused portion of sauce for up to 6 months
- I use mini raviolo – we like the bite sizedravioli for the paste to cheese ratio.
- Wine pairing: Cabernet Sauvignon or Merlot.