Quick and Easy Baked Ravioli Casserole
This cheesy baked ravioli casserole is layered with tender pasta, creamy ricotta, and rich marinara for an easy weeknight meal that feels like a homemade ravioli lasagna bake. It’s a simple way to turn frozen ravioli into a bubbling, oven-baked dinner everyone will want seconds of.
Equipment
Ingredients
- 16 ounces 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 the remaining ravioli, sauce, 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
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