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+ servings

Quick and Easy Baked Ravioli

5 from 2 votes
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


  • 16 ounces fat free ricotta cheese
  • 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


  • 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.


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
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