This Baked Ravioli recipe takes frozen ravioli and combines it with a homemade pasta sauce and lots of cheese. It’s super easy and super filling!
If you love ravioli, make sure you also check out this Ravioli with Pumpkin Alfredo or this Easy Ravioli with Sausage and Brussels Sprouts!
What do you do when you want a homemade dinner but don’t have hours and hours to get one on the table?
You do semi-homemade!!
This Baked Ravioli recipe has been a favorite in our house for years now. You start with a homemade pasta sauce but use store-bought ravioli to make this a recipe you can pull off on a weeknight. It does take some time for the sauce to cook down, but the hands on time really is very minimal!
I love dinner ideas like this that take a store bought component and combine it with something homemade to make a dinner that is delicious and easy!
Ingredients
- Oil: I like to use olive oil, but any fairly neutral oil will work.
- Onion: The onion adds a lot of flavor, so I wouldn’t skip it. You can dice the onion really finely if you don’t want big chunks.
- Garlic: This is also to add flavor. You could use garlic powder, but fresh garlic really will make the biggest impact.
- Salt & Pepper: It’s always important to season!
- Tomatoes: You’ll need both canned whole tomatoes and crushed fire-roasted tomatoes. The fire roasted tomatoes add a delicious smoky flavor. You’ll use these to make an easy homemade marinara sauce.
- Herbs: I use dried oregano and dried thyme.
- Ravioli: I have only tested this recipe using frozen ravioli. You could probably use the ravioli you can find in the refrigerated section at the grocery store. I always use cheese ravioli, but I think any filled ravioli would work just fine.
- Cheese: I like a mixture of mozzarella cheese and parmesan cheese.
How to Make Baked Ravioli
- Start by making the sauce. Using a large skillet over medium heat, heat up some olive oil and add a medium chopped onion. Cook this, stirring as needed, until the onion is soft and turning translucent.
- When the onion is tender, add the garlic and cook just until fragrant, then season with salt and pepper.
- Next add your tomatoes. You’ll need one large can (28 oz) of whole tomatoes plus another large can of crushed, fire-roasted tomatoes. You’ll add the liquid as well – no need to drain the tomatoes. I love the chunkiness of the sauce from using the whole tomatoes, but if you don’t want a lot of chunks, feel free to use 2 cans of crushed tomatoes.Also – you can use regular crushed tomatoes instead of the fire-roasted tomatoes, but I actually really love the smokiness that comes from the fire-roasted tomatoes.
- Add in your dried herbs and stir the sauce. Let it come to a boil, then reduce the heat and allow it to cook until it has thickened and reduced. You will need to stir it every once in awhile. This will take about 20 to 25 minutes. When it’s done, taste it and add more salt and pepper, if needed.
- While the sauce is cooking, cook your ravioli. Bring a large pot of salted water to a boil, add your pasta, and cook according to the package directions. This usually only takes a few minutes.
- Drain the pasta and return it to the pot, then add the finished pasta sauce and gently stir to combine. You don’t want to break the ravioli open, so be gentle.
- Pour the mixture into a baking dish that has been sprayed with nonstick cooking spray.
- Top it with lots of shredded mozzarella and parmesan, then bake it until the cheese is melted and everything is bubbling.
- Let the pasta sit for a few minutes before serving it. Top it with chopped parsley or basil, if desired.
What to Serve with Baked Ravioli
This is such a hearty meal, you don’t need a lot more! Here are a few of my favorite side dishes that would go perfectly with this ravioli!
Cheesy Garlic Bread
Sesame Green Beans
Crown Ruby Fruit Salad
Glazed Carrots
Antipasto Salad
Homemade Breadsticks
Tomato and Herb Salad
More Favorite Pasta Recipes
Creamy Butternut Squash Pasta
Lasagna Soup Recipe
Shrimp Pasta in White Sauce
Chicken Stuffed Shells
Easy Parmesan Pasta
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Baked Ravioli
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Description
This Baked Ravioli recipe takes frozen ravioli and combines it with a homemade pasta sauce and lots of cheese. It’s super easy and super filling!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped (about 1 cup chopped)
- 3 garlic cloves, minced
- Salt and pepper
- 1 can (28-oz) whole tomatoes
- 1 can (28-oz) fire-roasted crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 lbs frozen cheese ravioli
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- Chopped parsley or basil, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook an additional 30 seconds then season with salt and pepper.
- Add the whole tomatoes and the crushed tomatoes. Season with the oregano and thyme.
- Bring the mixture to a boil, then reduce the heat and simmer, breaking up the tomatoes as it cooks. Cook until the sauce is thickened and reduced, about 20-25 minutes.
- Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and return to the pot.
- When the sauce is thickened, taste for seasoning and add more salt and pepper, if needed.
- Add the sauce to the pasta and gently toss to combine.
- Pour the pasta and sauce into the prepared baking dish. Sprinkle with both cheeses.
- Bake until the cheese is melted and golden, about 20 minutes.
- Let the pasta sit for a few minutes before serving. Top with chopped parsley or basil, if desired.
Recipe Notes:
Adapted from Everyday Food: Great Food Fast
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 478
- Sugar: 9 g
- Sodium: 1349 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 31 g
- Protein: 25 g
- Cholesterol: 46 mg
Keywords: baked ravioli
MaryB says
Quicker than homemade lasagna but so good! Easy to put together and easy to change up with different varieties of ravioli.
★★★★★
Allie says
i love this recipe
★★★★★
Alexa says
The sauce wouldn’t get thick and it was like almost a soup. Not impressed
Alyssa says
Easy and yummy! I used tortellini and added a dash of smoked paprika to regular diced tomatos instead of using fire roasted.
★★★★★
Anne says
Please forgive me for asking this question (I really don’t know much about cooking and love your blog because it teaches me so much!) but if I half the recipe and had to choose between a can of whole or crushed tomatoes, which one would be best to use? Does it even matter? Sorry… I really don’t know and would love your help! Thank you!
Deborah says
Anne – Either whole or crushed should work. If you use whole, you’ll have to break them up yourself a little more, but both will totally work!
Laura says
Can you tell me about the ravioli? We don’t have frozen in this country but I can buy it in the fridge section. What ingredients inside them? Like they come with meat or spinach, etc you can pick? Should I change anything since they aren’t frozen?
Deborah says
@Laura, you could definitely use refrigerated ravioli. Just cook it according to the package directions. I just used a cheese filled ravioli, but you could really use any flavor that you like!
Val from PA says
Made this dish the other night and it was wonderful! Very lasagna-ish. Served it with some Italian sausage meatballs with peppers and onions, a salad, and some garlic bread for an out of this world Italian dinner!
Nell says
I just want to eat this entire bowl right now! Yum! Great idea for a quick meal!
Angela says
I happened to have all the ingredients on hand (which rarely happens) so I made this tonight for dinner. It was wonderful! Thanks for sharing..
Keersten says
Oh my, this looks so good! I am all over it!
Julie says
I'm sure that would be a hit here, too!
Carrian says
Gosh that looks good!
Tasha says
I'm not sure what I find more appealing- the ease of this recipe or just how wonderful it sounds!
Heather of Kitchen Concoctions says
Always love quick and easy dinners like this one!
Joanne says
This was the only way I ever made "lasagna" when I started cooking! I love those ready-made layers of pasta and ricotta!
Rosa's Yummy Yums says
A comforting dish! *drool*
Cheers,
Rosa
Holly says
I LOVE Baked Ravioli! I am bookmarking this one now : )
The Meal Planner says
This is one of the recipes I had been eyeing up in Great Food Fast. Glad to hear you guys gave it such good reviews too. That cookbook is fantastic!
Jennifurla says
I LOVe this meal, divine.