Quick and Easy Baked Ravioli Casserole

This cheesy ravioli lasagna bake is layered with tender pasta, creamy ricotta, and rich marinara for an easy weeknight meal that feels homemade. It's a simple way to turn frozen ravioli into a bubbling, oven-baked dinner everyone will want seconds of. You'll love how quick it comes together with all the flavor of classic lasagna. Pin this recipe to have an easy, crowd-pleasing dinner ready anytime you need it.

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Why is this the best baked ravioli casserole recipe

It's a simple and easy recipe. This tasty casserole is as easy as dumping a few ingredients in a baking dish together; it doesn't get any easier than that! Everyone loves a one-pan assembly! There's minimal clean-up, and prep time is quick. Frozen store-bought frozen ravioli makes this the easiest casserole!

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery store I've ever visited.

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Baked Ravioli is versatile. You can use any mix of cheeses you'd like. There are several options for purchasing fresh or frozen cheese ravioli, or maybe you have a homemade beef ravioli (or any type of ravioli!) recipe. Both would be delicious! You could make baked ravioli with diced chicken or Italian sausage. You can sneak some veggies in, for example, frozen spinach (since you're already in the freezer section) or steamed broccoli cut small. You can be completely creative with this recipe.

This quick and easy baked ravioli casserole is the best comfort food. The simple ingredients pack a big punch in terms of flavor and texture. The creamy mix of melty mozzarella, ricotta with herbs, perfectly baked ravioli, and a flavorful blend of jarred pasta sauce (or marinara sauce) and seasonings with a sprinkle of parmesan cheese on top make it the best ravioli you've ever eaten!

This recipe is easy to serve. It doesn't get easier than a dump-and-go casserole that you can make ahead, finish with fresh parsley or basil, and serve with toasty garlic bread and a simple green salad on the side. It's a perfect weeknight dinner for a busy mom or dad. The entire family will go back for seconds!

What you'll need to make baked ravioli casserole

Equipment

• Garlic press - You'll need to mince the fresh garlic. If you don't have a garlic press, try smashing it with a chef's knife (use the flat side) with your fist, then remove the papery peel and mince it fine by rocking the knife back and forth over the crushed cloves. The garlic press works infinitely better and is way easier. Do clean it right after you use it though, because dried garlic is almost impossible to remove.
• Deep 9x13 pan - You will need a deep casserole dish to make the layers.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Ricotta cheese - This is why baked ravioli is sometimes called Lazy Lasagna! You're going to mix the ricotta with herbs and then spread it in between layers of frozen ravioli.
• Parmesan cheese - All Italian dishes need some Parmesan, right? I usually buy pre-shredded cheese, but Parmesan really does melt better if you grate it fresh.
• Garlic - Whole fresh cloves are way better than minced garlic from a jar. You can definitely tell the difference in the finished dish.
• Italian seasoning - Buy the best Italian seasoning you can afford. It is a key ingredient.
• Ravioli - Use whatever ravioli you want. Fresh, frozen, refrigerated, homemade, store bought. Whatever you have will work. If you're using freshly made homemade ravioli, you will probably want to cook your casserole for half the time. It will cook much faster than frozen ravioli.
• Spaghetti sauce - Use whatever pasta sauce you want or a combination of two. We personally prefer roasted garlic flavor, but the sky is the limit.
• Mozzarella cheese - Mozzarella is melty and gooey and delicious in this recipe. Sometimes I use an Italian blend of shredded cheeses, and that is really nice too.

How to make lazy lasagna ravioli

1. Preheat the oven to 350ºF.
2. In a small bowl, combine the ricotta cheese, crushed garlic, Italian seasoning, and 1 cup of the Parmesan cheese.Pin
   
3. Spread 1 cup of spaghetti sauce in the bottom of the 9x13 pan. Top with half of the ravioli in a single layer and another cup of sauce.
   
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4. Spoon the ricotta cheese mixture over the ravioli and spread it out to form an even layer. Top with 1½ cups of shredded mozzarella cheese.
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5. Top the casserole with the remaining ravioli, remaining cup of marinara sauce, mozzarella, and Parmesan.Pin
6. Cover the ravioli lasagna casserole with aluminum foil and bake in the preheated oven at 350ºF for 35 minutes. Remove foil and bake an additional 10 minutes or until golden brown and bubbly around the edges.
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7. Let stand 10 minutes before serving.
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Substitutions & variations

You can cook a pound of ground beef, turkey, or Italian sausage (sweet or hot) in a skillet with 2 tablespoons Italian seasoning, and add that to the spaghetti sauce before assembling the casserole.

You can sauté 16 ounces of sliced mushrooms and half of an onion, diced, in some butter or bacon grease. Add that to the spaghetti sauce before assembling the casserole. Or heck, any vegetables would be great. Just steam or sauté them first.

Or, if you wanted to make it more like a veggie lasagna, you could sauté or steam your vegetables and make them a separate layer, right after the ricotta cheese. You could use a variety of veggies including broccoli, cauliflower, zucchini, mushrooms, onions, even carrots. Just be sure they're tender before adding them to your casserole or you will be eating raw veggies with your lazy lasagna.

For a cheesier casserole, double the ricotta mixture and add a layer on top of both layers of ravioli.

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Storing leftovers

Cool completely to room temperature. Transfer casserole to an airtight container and store in the refrigerator up to 3-4 days.

You can freeze this casserole up to two months. Transfer to freezer-safe bags or containers, label with date, and freeze.

To reheat from frozen: Thaw overnight in the fridge. Preheat the oven to 375°F, cover the casserole with foil, and bake for 25-30 minutes (add a spoonful of sauce or water to prevent dryness).

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Check out more delicious casserole recipes.

• Beef Enchilada Casserole
• Cheesy Green Bean Casserole
• Buffalo Chicken Pasta Casserole
• Cheesy Chicken Hashbrown Casserole
• Mexican Layered Chicken Casserole
• Easy French Onion Chicken Casserole
• Cheesy Shrimp Casserole with Velveeta
• Broccoli, Cheese, and Rice Casserole
• Chicken Broccoli Rice and Cheese Casserole

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