Easy Baked Ravioli Recipe (No-Boil Weeknight Dinner!)

Imagine tender cheese-filled ravioli layered with savory ground beef, rich marinara sauce, and mountains of melted mozzarella and Parmesan—all baked together into one glorious comfort food casserole. That’s exactly what this easy baked ravioli delivers, and the best part? You don’t even need to boil the pasta first!

Why You’ll Love This Baked Ravioli

No Boiling Required The biggest time-saver here? You don’t need to pre-cook the ravioli! It bakes right in the sauce, saving you a pot to wash and cutting down on prep time significantly.

Ready in 45 Minutes From start to finish, this entire meal takes less than an hour. That includes prep time, making it perfect for those hectic weeknight dinners when time is tight.

Kid-Friendly and Crowd-Pleasing Even the pickiest eaters love this cheesy, familiar combination of flavors. It’s like pizza and lasagna had a baby—what’s not to love?

Budget-Friendly Comfort Food Ground beef, jarred sauce, and frozen ravioli make this an affordable meal that feeds a crowd without breaking the bank. One pan serves 6-8 people easily.

Make-Ahead and Freezer Friendly Assemble this casserole up to 3 months ahead and freeze it, then bake whenever you need an easy dinner. Perfect for meal prep or having emergency meals on hand.

Customizable to Your Taste Swap the meat, change the ravioli filling, use different cheeses—this recipe is incredibly flexible and forgiving, making it easy to use what you have on hand.

Ingredients for Baked Ravioli

For the Meat Sauce:

• 1 tablespoon olive oil – For sautéing
• ½ medium onion, chopped – Yellow, white, or Vidalia onions all work
• 1 pound extra lean ground beef – 90/10 or leaner works best
• 3-4 garlic cloves, minced – Fresh garlic adds so much flavor
• Salt and black pepper to taste – Season generously

For the Layers:

• 3 cups marinara sauce (24 oz jar) – Use your favorite brand or homemade
• 20 oz uncooked cheese ravioli – Refrigerated or frozen (see notes)
• 2 cups shredded mozzarella cheese – Freshly shredded melts best
• 1 cup freshly grated Parmesan cheese – The real stuff, not the powdery kind

Optional Add-Ins:

• 1 teaspoon Italian seasoning – Adds extra flavor
• ¼ teaspoon red pepper flakes – For a little kick
• Fresh basil or parsley – For garnish
• Ricotta cheese – A dollop between layers adds creaminess

Equipment Needed:

• Large skillet for browning meat
• 9×13-inch baking dish
• Aluminum foil
• Cheese grater (for best results)

How to Make Easy Baked Ravioli

Step 1: Prep and Preheat

Preheat your oven to 350°F (177°C) and position the oven rack in the top third of the oven. This placement helps the cheese on top get beautifully golden and bubbly during the final broiling step.

Lightly grease a 9×13-inch baking dish with cooking spray or a thin coating of olive oil. Set it aside while you prepare the meat mixture.

If you’re grating your own cheese (highly recommended for better melting!), do that now so everything is ready when you need it.

Pro tip: Grating your own mozzarella and Parmesan creates a much creamier, better-melting texture compared to pre-shredded cheese, which contains anti-caking agents.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until it becomes soft and translucent with slightly golden edges.

The onions should smell sweet and fragrant—this is the flavor base for your entire dish, so don’t rush this step!

Step 3: Brown the Ground Beef

Add the ground beef and minced garlic to the skillet with the onions. Break up the meat with a wooden spoon or spatula as it cooks, crumbling it into small, bite-sized pieces.

Cook for about 8 minutes, stirring occasionally, until the beef is completely browned and cooked through. There should be no pink remaining.

If you notice a lot of excess fat in the pan, carefully spoon most of it out (leave just a tablespoon or so for flavor). Season the meat mixture generously with salt and black pepper to taste.

Important: Even with extra lean beef, a little fat adds flavor. Just remove the excess.

Step 4: Create the Meat Sauce

Add 2 cups of the marinara sauce to the cooked beef mixture in the skillet. Stir everything together until well combined and let it heat through for a minute or two.

This creates a rich, meaty sauce that will coat the ravioli beautifully as it bakes. The mixture should look saucy but not soupy.

Reserve the remaining 1 cup of marinara sauce for the bottom layer of your casserole—this prevents the ravioli from sticking and ensures even cooking.

Step 5: Start Layering

Pour the reserved 1 cup of marinara sauce into your prepared 9×13-inch baking dish. Spread it evenly across the bottom with a spoon or spatula. This sauce layer is crucial—it provides moisture for the bottom layer of ravioli to cook properly.

Now arrange half of the uncooked ravioli over the sauce in a fairly even layer. Some overlap is totally fine—you don’t need to be perfect here. Just try to distribute them relatively evenly so every serving gets plenty of ravioli.

Don’t worry: The ravioli doesn’t need to be perfectly arranged. This is comfort food, not art class!

Step 6: Build Your Layers

Spoon half of the beef-and-marinara mixture over the ravioli layer, spreading it out to cover as much of the surface as possible.

Sprinkle half of the mozzarella cheese (1 cup) and half of the Parmesan cheese (½ cup) over the meat layer. Don’t pack it down—just let it sit naturally.

Now repeat the entire process: Add the remaining ravioli, then the rest of the beef mixture, and finally top with all the remaining cheese (1 cup mozzarella and ½ cup Parmesan).

Layering tip: Your top layer should be generous with cheese—this creates that irresistible golden, bubbly top that everyone fights over!

Step 7: Cover and Bake

Cover the baking dish tightly with aluminum foil. Make sure the foil doesn’t touch the top cheese layer—if your dish is very full, tent the foil slightly so it has room.

Place the covered dish in your preheated oven and bake for 30 minutes. During this time, the ravioli will cook through, the cheese will melt, and all the flavors will meld together beautifully.

What’s happening: The covered baking creates a steamy environment that cooks the ravioli perfectly without boiling.

Step 8: Broil to Perfection

After 30 minutes, carefully remove the foil (watch out for the steam!). Turn your oven to broil on high.

Return the uncovered dish to the oven and broil for 2-4 minutes, watching carefully, until the cheese on top is bubbly, golden brown, and irresistibly delicious-looking.

Critical: Don’t walk away during broiling! It can go from perfect to burnt in seconds. Stay nearby and check frequently.

Step 9: Rest and Serve

Remove the baked ravioli from the oven and let it rest for 5-10 minutes before serving. This brief waiting period allows the sauce to thicken slightly and makes serving much cleaner—no soupy, sliding layers.

Garnish with fresh basil or parsley if desired, and serve hot. Don’t forget crusty bread for soaking up that delicious sauce!

Expert Tips for Perfect Baked Ravioli

Use Quality Marinara Since marinara is a major component, choose a jarred brand you actually enjoy, or make homemade. The sauce quality directly impacts the final dish.

Don’t Skip the Bottom Sauce Layer That initial cup of sauce on the bottom is essential. Without it, your bottom layer of ravioli may stick to the pan or cook unevenly.

Refrigerated vs. Frozen Ravioli Refrigerated ravioli cooks in the standard 30 minutes. If using frozen ravioli, add 10-15 minutes to the covered baking time and check for doneness.

Grate Your Own Cheese Pre-shredded cheese contains anti-caking agents that prevent optimal melting. Grating your own mozzarella and Parmesan takes just minutes and makes a huge difference.

Don’t Overcrowd While some overlap is fine, try not to stack ravioli too heavily. They need contact with sauce to cook properly.

Watch the Broiler Broilers vary widely in intensity. Start checking at 2 minutes and adjust time based on your oven. You want golden brown, not burnt.

Let It Rest Cutting into the casserole immediately results in a saucy mess. Give it 5-10 minutes to set up for cleaner servings.

Delicious Variations

Different Proteins

Ground Turkey: Leaner option with similar texture Ground Italian Sausage: Adds more robust, spicy flavor (remove from casings) Ground Pork: Sweeter, richer flavor Vegetarian: Skip the meat entirely or use plant-based crumbles Rotisserie Chicken: Shred 2 cups of chicken instead of browning ground meat

Ravioli Varieties

Cheese and Spinach: Classic combination Meat-Filled Ravioli: Double the meat flavor Mushroom Ravioli: Earthy, savory option Lobster Ravioli: Fancy version for special occasions Tortellini: Substitute any flavor of tortellini for different texture Jumbo Shells: Use stuffed shells instead of ravioli

Cheese Options

Italian Blend: Mix mozzarella, provolone, and fontina Sharp Cheddar: Adds tangy, bold flavor Gruyère: Nutty, sophisticated taste Ricotta Layer: Add dollops of ricotta between layers for extra creaminess Burrata: Place torn burrata on top before serving for luxury

Sauce Variations

Meat Sauce: Use a hearty Bolognese instead of plain marinara Vodka Sauce: Creamy, slightly tangy alternative Alfredo Sauce: Add a layer between for extra richness Pesto: Drizzle pesto between layers for herbaceous flavor Arrabbiata: Use spicy marinara for heat

Vegetable Additions

Spinach: Layer fresh or frozen spinach between layers Mushrooms: Sauté with the onions for earthy flavor Bell Peppers: Dice and cook with the meat Zucchini: Thinly sliced and layered throughout Sun-Dried Tomatoes: Chop and sprinkle between layers

Make-Ahead and Storage Instructions

Assembling Ahead

Day Before: Prepare the entire casserole through step 6 (before baking). Cover tightly with plastic wrap, then aluminum foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed (may need an extra 5-10 minutes).

Freeze Before Baking: Assemble completely in a freezer-safe, oven-safe dish. Wrap tightly with plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Bake as directed, adding 10-15 minutes to ensure it’s heated through before broiling.

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The ravioli may soften slightly over time, but the flavor remains delicious.

Not Recommended: Freezing after baking. The texture of cooked pasta changes significantly when frozen and thawed, becoming mushy and less appealing.

Reheating Instructions

Oven Method (Best): Place portions in an oven-safe dish, cover with foil, and reheat at 350°F for 15-20 minutes until hot throughout. Remove foil and broil briefly for crispy cheese.

Microwave Method (Quick): Place a serving on a microwave-safe plate, cover loosely, and heat on 50% power for 2-3 minutes, checking halfway through.

Single Serving: Reheat individual portions as needed for easy lunches or dinners throughout the week.

Serving Suggestions

Perfect Side Dishes

Breads:

• Garlic bread (extra cheesy is even better!)
• Warm dinner rolls with butter
• Cheesy breadsticks
• Crusty Italian bread for dipping

Salads:

• Caesar salad with homemade dressing
• Simple mixed greens with balsamic vinaigrette
• Arugula salad with lemon and Parmesan
• Caprese salad with fresh mozzarella and tomatoes
• Antipasto salad for Italian flair

Vegetables:

• Roasted broccoli with garlic
• Sautéed green beans with almonds
• Roasted Brussels sprouts
• Grilled asparagus with lemon
• Roasted zucchini and squash

Wine Pairing:

• Red wine: Chianti, Sangiovese, or Barbera
• White wine: Pinot Grigio or Vermentino
• Non-alcoholic: Italian soda or sparkling water with lemon

Frequently Asked Questions

Do I really not need to boil the ravioli first? Nope! The ravioli cooks perfectly in the sauce during baking. Just make sure there’s enough liquid (the marinara sauce) and that the dish is covered for the first 30 minutes to create steam.

Can I use frozen ravioli? Absolutely! No need to thaw—use frozen ravioli straight from the package. Just add 10-15 minutes to the covered baking time to ensure they cook through completely.

What if I don’t have exactly 20 oz of ravioli? This recipe is very forgiving. Anywhere from 18-24 oz works fine. Adjust slightly more or less and the casserole will still turn out great.

Can I make this with tortellini instead? Yes! Tortellini works wonderfully in place of ravioli. The cooking time and method remain the same.

How do I know when it’s done? The ravioli should be tender when pierced with a fork, the sauce should be bubbling around the edges, and the cheese should be melted and starting to brown.

Can I use homemade marinara? Of course! Homemade marinara makes this dish even better. Just make sure you have 3 cups total.

Why is my casserole watery? Some marinara sauces are thinner than others. Let the casserole rest for the full 10 minutes before serving—this helps it set. Next time, choose a thicker sauce or simmer it to reduce before using.

Can I add vegetables? Definitely! Spinach, mushrooms, zucchini, and bell peppers all work well. Sauté vegetables before adding to prevent excess moisture.

What’s the best type of ravioli to use? Cheese ravioli is classic and kid-friendly. Cheese and spinach adds a veggie boost. Really, any variety you enjoy will work!