This simple baked ravioli recipe is a delicious Italian inspired dinner that’s perfect for weeknights! Store bought cheese ravioli makes it extra easy and the meaty marinara sauce turns it into a hearty one pan dinner. You’ll absolutely love this cheesy comfort food!
If you enjoy this baked ravioli I know you’ll love my Baked Penne!
Baked ravioli in meaty marinara sauce is the ultimate comfort food! It might look like a fancy meal, but it’s easy to make and a great recipe for beginner cooks. I like to think of my baked ravioli recipe as a lazy lasagna.
Not only does it use a couple shortcuts, refrigerated ravioli and jarred marinara sauce, but it’s also all made in one pan. You know how I love an easy skillet dinner!
It’s also customizable! I think it’s perfect as is, but if you’re vegetarian you can leave out the Italian sausage and if you want more veggies in it, I’ve got suggestions for that down below.
It’s a kid-friendly, adult-friendly, busy parent-friendly, budget-friendly recipe that’s also worthy of serving to guests or making for a special occasion. I know you’re going to love it!
Ingredient Notes
Onion and garlic – Aromatics that add extra flavor to the marinara sauce. Yellow onion works great and fresh garlic that’s grated or minced is best.
Italian sausage – I used mild Italian chicken sausage. Turkey sausage or pork sausage can also be used. Depending on how spicy you like your food, use either mild or hot Italian sausage.
Marinara sauce – Use your favorite brand. I love Rao’s and it’s what I used for this recipe. You can also make my easy marinara sauce if you want to use homemade.
Balsamic vinegar – Balsamic vinegar adds depth of flavor to the sauce and cuts some of the acidity from the tomatoes in the marinara sauce.
Italian seasoning – Another flavor booster for the sauce. Italian seasoning is a blend of dried herbs such as oregano, basil, rosemary, thyme, and marjoram.
Ravioli – You’ll want to use refrigerated ravioli for this recipe. I used a cheese filled ravioli, but feel free to use whatever filling looks best to you.
Cheese – Fontina cheese is my favorite cheese to use for baked ravioli. It’s a mild flavored cheese that tastes milky, buttery, a little nutty, and it melts beautifully! Of course, you can always substitute with mozzarella cheese.
Tips for Making Baked Ravioli
- You can use frozen ravioli for this recipe, just add 15 minutes to the baking time before removing the foil.
- Shred the cheese from the block for the best flavor and gooey consistency.
- This is a one pan recipe if you have a skillet that can go in the oven. I recommend this Staub skilletit’s a workhorse! You can however transfer the ravioli and meat sauce to a casserole dish. Be sure not to use glass if you are going to broil it at the end of the baking time.
- For a crispy cheesy top remove the foil during the last few minutes of baking and turn the oven to broil.
Substitutions and Variations
- Make it vegetarian by simply omitting the sausage in the meat sauce.
- Use different cheese. Replace the fontina cheese with mozzarella or smoked mozzarella if you like a slight smoky flavor. Provolone is another great substitution as is havarti.
- Add veggies. Saute diced bell pepper with the onion and garlic. Throw in a few handfuls of baby spinach to the marinara sauce.
- Swap Italian sausage with ground beef, ground turkey, or ground pork.
Serving Suggestions
Storage
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftovers in the microwave or in the oven. Cover the baking dish with foil and reheat in a 350° F. oven until warmed through.
You can freeze baked ravioli for up to 3 months. Be aware that if you do this the ravioli will be softer once defrosted. Defrost the frozen baked ravioli in the refrigerator overnight before reheating.
More Baked Pasta Recipes
Baked pasta is one of the best comfort foods. It smells amazing while it’s baking, can feed a crowd, and feels like a hug after a long day. Below are a few of my favorites I think you’ll love!
Preheat oven to 350° F.
Add the olive oil to a large skillet and heat it over medium-high heat. Add the onion and sausage to the skillet. Crumble and cook the sausage until it’s browned and cooked through. Add in the garlic and cook for another 30 seconds, until fragrant.
Turn the heat down to medium and pour in the marinara sauce, balsamic vinegar, and Italian seasoning. Stir everything together.
Stir in the ravioli until they’re coated in the sauce. Top with the cheese and then cover with foil and place the skillet on the middle rack of the oven. Bake for 30 minutes, until it’s hot and bubbly.
Remove the foil and turn the oven to broil. Broil for several minutes or until the cheese starts to get brown and crispy. Garnish with chopped parsley if desired then serve.
The leftover ravioli will keep for up to 4 days in an airtight container in the fridge. Reheat the leftovers in the microwave or covered with foil in the oven.
Calories: 518kcalCarbohydrates: 49gProtein: 27gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 97mgSodium: 1649mgPotassium: 456mgFiber: 5gSugar: 8gVitamin A: 752IUVitamin C: 21mgCalcium: 175mgIron: 15mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Baked Ravioliplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
