This Baked Ravioli Casserole brings all the flavors of a classic Italian dinner together in ONE cozy, cheesy dish. Think lasagna vibes with way less fuss — no noodles to boil, just layers of tender ravioli, rich tomato sauce, ooey gooey cheese, and baked to bubbling perfection.
Whether you’re feeding a hungry family, serving guests, or just craving comfort food on a chilly night, this casserole delivers major comfort-food satisfaction with minimal effort.
Why You’ll Love This Baked Ravioli Casserole
- Loaded with cheese, sauce, and flavor
- No boiling noodles — the ravioli does the work for you!
- One-pan, oven-baked convenience
- A crowd-pleaser for dinners, game nights, or holidays
- Great for leftovers that reheat well
You can’t mess it up, and it always tastes like a warm Italian hug.
What Is Baked Ravioli Casserole?
Instead of frying ravioli on its own or tossing it with sauce like a quick pasta dish, this recipe layers them in a casserole with sauce and cheese — basically ravioli lasagna you don’t have to assemble sheet by sheet.
It’s like lasagna and cheesy baked pasta had a delicious shortcut baby.
Ingredients You’ll Need
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Frozen cheese or meat ravioli
- Marinara sauce (homemade or jarred)
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Italian seasoning [paid link]
- Garlic powder (optional)
- Fresh basil (optional)
These are simple staples that most kitchens already have!
How to Make Baked Ravioli Casserole
Step 1 – Preheat
Preheat your oven to 375°F (190°C).
Step 2 – Layer the Base
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Step 3 – Add the Ravioli
Place frozen ravioli in a single layer across the sauce.
Step 4 – Sauce It Up
Pour and spread more marinara sauce over the ravioli.
Step 5 – Add Cheese
Drop dollops of ricotta, then sprinkle mozzarella and Parmesan on top.
Step 6 – Bake
Cover with foil and bake 25–30 minutes, then remove foil and bake 10 more minutes until bubbly and golden.
Step 7 – Garnish & Serve
Sprinkle with fresh basil or parsley. Serve hot with garlic bread.
Pro Tips for Cheesy Perfection
Don’t thaw the ravioli. It’s okay (and better) to bake from frozen.
Cover while baking so the cheese doesn’t brown too fast.
Use fresh basil for a bright finish.
Double cheese layer = extra meltiness.
What to Serve With It
This casserole is delicious on its own, but try pairing with:
- Caesar or garden salad
- Garlic bread or breadsticks
- A cozy red wine or Italian soda
- Roasted veggies
It’s flexible and feels fancy even when it’s easy.
FAQ – Baked Ravioli Casserole
Can I use fresh ravioli instead of frozen?
Yes — just reduce the bake time by about 10 minutes.
Do I need to cook the ravioli first?
No need! The sauce and oven heat cook the ravioli while it bakes.
Can I make this ahead of time?
Sure! Assemble it, cover tightly, and refrigerate up to 24 hours before baking.
Can I freeze leftovers?
Yes — store in a freezer-safe dish up to 2 months. Thaw before baking again.
What can I add to make it heartier?
Add cooked sausage, ground beef, or spinach between cheese layers.
Final Thoughts
This Baked Ravioli Casserole is the kind of recipe that makes dinner feel special without making it complicated. It’s cheesy, comforting, and packed with classic Italian flavor—all layered into one easy, oven-baked dish.
Whether you’re feeding a busy family, hosting a casual get-together, or just craving something warm and satisfying, this casserole always delivers. No boiling pasta. No fancy prep. Just simple ingredients that come together into a cozy, crowd-pleasing meal.
If you love easy baked pasta, comfort food dinners, and recipes that actually make life easier, this one deserves a permanent spot in your rotation. One bite in, and you’ll see why this dish is pure comfort on a plate.
Baked Ravioli with Rosa Pasta Sauce
Ingredients
- 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
Instructions
- 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 [paid link] 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.
Notes
- 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.
Tried this recipe out in the kiddos and it was perfect! They loved it
Thank you Jenny, so glad you liked the recipe.
Used spinach ravioli from Trader Joe’s and a mixture of similar sauces. So easy !
I think one of be sauces should be a red marinara sauce instead of both alfredo sauce per the picture.
Thank you Lauri! I don’t know how the legal team missed that! :)
I think that Baked Ravioli in Rosa Pasta Sauce recipe looks very tasty.I also surprised that it bakes in only 30 minutes. Thanks for this recipe.
Hi! Thanks for your comment. Everyone needs a repetoire of quick weeknight meals! This is a new family favorite I wanted to shared with you. Thanks for stopping by. Have a great day!
Your recipe Baked Ravioli in Rosa Pasta Sauce – I love it because you said that It’s quick. It’s simple. It’s cheesy. It’s delicious! I will try to make this recipe soon. thanks for sharing this recipe.