This Baked Ravioli Casserole is a comforting, crowd-pleasing dinner that’s ready in just 40 minutes.
Packed with protein-rich cheese and fiber from marinara sauce, it delivers a balanced, satisfying meal.
Layered with creamy cottage cheese, melty mozzarella, and a touch of Parmesan, it’s perfect for weeknight dinners, meal prep, or even freezer-friendly cooking.
Easy to make yet indulgent, it’s a versatile recipe everyone will love.
Baked Ravioli Casserole
Equipment
- 1 × 9×13-inch baking dish
- 1 × Saucepan (for cooking ravioli)
- 1 × Mixing spoon or spatula
- Nonstick cooking spray
Ingredients
- 20 ounces refrigerated cheese ravioli
- 3 1/2 cups marinara sauce homemade or store-bought
- 2 cups small-curd 4% cottage cheese or ricotta
- 4 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Minced fresh parsley for garnish
- Garlic bread for serving (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Begin by setting your oven to 350°F (175°C) to ensure it’s fully preheated before baking. While the oven warms, take a 9×13-inch baking dish and coat it lightly with nonstick cooking spray. This prevents the casserole from sticking and makes cleanup easier. You can also use a thin layer of butter if you prefer a richer flavor. Set the prepared dish aside.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil over medium-high heat. Add the refrigerated cheese ravioli carefully, ensuring the water is at a rolling boil so they don’t stick together. Cook the ravioli according to the package instructions, usually around 3–5 minutes, until they float to the top and are tender but not mushy. Use a slotted spoon to transfer them to a colander and drain thoroughly. Avoid overcooking, as they will continue to bake in the oven.
- Spread Base Sauce Layer: Pour 1 cup of marinara sauce evenly into the bottom of the prepared baking dish. Use a spoon or spatula to spread it into a thin, even layer, covering the entire surface. This ensures that the bottom layer of ravioli doesn’t dry out during baking and adds flavor to every bite.
- Assemble First Layer: Place half of the cooked ravioli over the sauce in a single, even layer. Spoon 1 1/4 cups of marinara sauce over the ravioli, making sure to cover each piece lightly. Dollop 1 cup of cottage cheese evenly over the sauce, and then sprinkle 2 cups of shredded mozzarella on top. Gently press the layers down with the back of a spoon so everything stays together.
- Assemble Second Layer: Repeat the layering process with the remaining ravioli, spreading them evenly over the first layer. Add another 1 1/4 cups of marinara sauce, then spoon the remaining cottage cheese on top. Sprinkle the remaining 2 cups of mozzarella cheese evenly, and finally top with 1/4 cup of grated Parmesan. This layered approach ensures every bite has a perfect balance of pasta, sauce, and cheese.
- Bake Until Golden and Bubbling: Place the assembled casserole in the preheated oven and bake uncovered for 30–40 minutes. You want the cheese to melt fully and form a lightly golden, bubbly top. Keep an eye on the casserole in the last 5–10 minutes to prevent over-browning. Baking uncovered allows the top layer to develop a slightly crisp, cheesy texture while keeping the inside creamy.
- Rest Before Serving: Remove the casserole carefully from the oven using oven mitts. Allow it to stand for 5–10 minutes before cutting or serving. This resting time lets the layers set, making it easier to slice and helping the flavors meld together beautifully.
- Garnish and Serve: Just before serving, sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the casserole alongside warm garlic bread or crusty sourdough for a complete, satisfying meal. Each slice will be cheesy, saucy, and comforting—a perfect weeknight dinner that everyone will enjoy.
Notes
- Ravioli Varieties: You can substitute cheese ravioli with spinach, mushroom, or meat-filled ravioli for a different flavor profile.
- Cheese Options: Cottage cheese can be swapped with ricotta for a creamier texture; for extra richness, mix half cottage cheese and half ricotta.
- Sauce Choices: Marinara sauce works best, but for a creamier casserole, Alfredo or vodka sauce can be used.
- Meat Additions: Stir in cooked ground beef, sausage, or shredded chicken into the sauce to make it heartier.
- Pan Size Adjustments: If you want a smaller portion, cut all ingredients in half and bake in an 8×8-inch dish.
- Make-Ahead Tips: Assemble the casserole in advance, cover tightly with foil, and refrigerate for up to 24 hours before baking.
Chef’s Secrets for Perfect Casserole
The secret to an irresistibly creamy and flavorful baked ravioli casserole lies in layering and balance.
Ensure each layer of ravioli is evenly coated with sauce and cheese to keep every bite moist.
Use freshly grated Parmesan rather than pre-grated for a richer, more nutty flavor.
Resting the casserole for a few minutes after baking is key—it allows the cheese and sauce to set slightly, making it easier to serve clean slices without the casserole falling apart.
For a golden, slightly crisp topping, you can broil the last 2–3 minutes, watching carefully to prevent burning.
Serving Suggestions to Impress Guests
This casserole is a versatile weeknight meal that pairs beautifully with a variety of sides.
Serve it alongside garlic bread or crusty sourdough to soak up extra sauce.
A fresh green salad with balsamic vinaigrette balances the richness of the cheese, while roasted or steamed vegetables like broccoli or asparagus add fiber and color.
For a cozy, all-in-one dinner, pair with a glass of light red wine, such as Pinot Noir, or sparkling water with a lemon wedge for a family-friendly option.
Storage Tips for Leftovers
To store leftovers, let the casserole cool completely, then cover tightly with plastic wrap or foil. Refrigerate for up to 3–4 days.
To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes or microwave individual portions until heated through. For freezing, assemble the casserole but do not bake.
Wrap tightly in foil and place in a freezer-safe container for up to 2–3 months.
Bake from frozen, increasing baking time by 10–15 minutes, and allow to rest for 5–10 minutes before serving.
Frequently Asked Questions
1. Can I use frozen ravioli instead of refrigerated?
Yes, frozen ravioli works well, but cook it according to package instructions first.
Ensure it’s fully drained before layering to prevent excess water from making the casserole soggy.
2. Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to 24 hours in advance, cover with foil, and refrigerate.
Bake when ready, adding a few extra minutes to account for cold ingredients.
3. Is it possible to make this vegetarian?
Yes. Stick to cheese or vegetable-filled ravioli, and avoid adding meat to the sauce.
You can boost protein by using part-skim cottage cheese and adding vegetables like spinach, zucchini, or mushrooms.
4. How can I make it extra cheesy?
For a cheesier casserole, sprinkle extra mozzarella or Parmesan on top before baking.
Mixing some shredded provolone or fontina into the layers also adds depth and creaminess.
5. Can I swap the sauce for a cream-based option?
Yes, Alfredo or a creamy béchamel sauce can replace marinara for a richer, creamier casserole.
Keep in mind that a cream-based sauce will make the casserole heavier and more indulgent, so balance with a fresh salad or vegetables on the side.
