Feels Like Home™ logo

white magnifying glass on a red circle
menu icon
subscribe
search icon
×
See More:   Comfort Food Main Dishes Side Dishes Vegetarian Weeknight Meals

Last Modified: by 8 Comments

Quick and Easy Baked Ravioli

Jump to Recipe Print Recipe

We eat this baked ravioli for dinner on many weeknights. It's a quick and easy meal that can be tossed together and thrown in the oven in under ten minutes. It takes a half hour to cook, and we can spend that time playing with Gracie while it's in the oven. It's comfort food, it's delicious, and it's fairly healthy. What's not to love?

quick and easy baked ravioliPin

Variations

You can cook a pound of ground beef or turkey in a skillet with 2 tablespoons Italian seasoning, and add that to the spaghetti sauce.

You can sauté 16 ounces of sliced mushrooms and half of an onion, diced, and add that to the spaghetti sauce.

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

Recipe

Quick and Easy Baked Ravioli

5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course, Main Dish
Cuisine Italian
Servings 6 people
Calories 559 kcal

Equipment

Ingredients
  

  • 16 ounces fat free ricotta cheese
  • ⅔ cup Parmesan cheese grated
  • 2 cloves garlic pressed
  • 1 tablespoon Italian seasoning
  • 16 ounces frozen ravioli (use your favorite - cheese, meat, mushroom, a combination)
  • 28 ounces spaghetti sauce (again, use your favorite - we typically use our homemade tomato sauce, but alfredo is good, too)
  • 3 cups mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350ºF.
  • In a small bowl, combine the ricotta cheese, garlic, Italian seasoning, and ⅓ cup of the Parmesan cheese.
  • Spread 1 cup of spaghetti sauce in the bottom of the 9x13 pan. Top with half of the ravioli and another cup of sauce.
  • Spoon the ricotta cheese mixture over the ravioli and spread out to form an even layer. Top with 1½ cups of mozzarella.
  • Top the casserole with remaining ravioli, mozzarella, and Parmesan.
  • Cover the ravioli lasagna casserole with foil and bake at 350ºF for 35 minutes. Remove foil and bake an additional 10 minutes or until golden brown and bubbly around the edges.
  • Let stand 10 minutes before serving.

Nutrition

Calories: 559kcal | Carbohydrates: 47g | Protein: 35g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 1702mg | Potassium: 460mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1052IU | Vitamin C: 10mg | Calcium: 584mg | Iron: 10mg
Keyword lasagna, pasta
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
Tonight, Joe served this with snow peas, fresh from his garden. Delicious.

 

 

 

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Blessedwithgrace says

    Well that IS easy and looks so tasty! Thanks, Tara.

    Reply

  2. Becca says

    That sounds really easy and like something delicious my aunt made once, thanks for sharing!

    Reply

  3. April Harris says

    This sounds very nice - and I love quick and easy!

    Reply

  4. billie says

    sounds delicious! So easy to prepare, too! Thank you.

    Reply

  5. Robyn's Online World says

    I love that you don't thaw the ravioli first!

    Reply

  6. FeelsLikeHomeBlog says

    That's what makes it so simple. It couldn't be easier.

    Reply