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About This Recipe
If you’re looking for the easiest throw-together meal that taste like straight-up comfort food, you have to try this Baked Ravioli Casserole! With just a handful of ingredients and minimal prep, you can have a hearty, homemade meal on the table with hardly any effort.
The beauty of this recipe is that the ravioli bakes right in the dish – no need to boil before baking! The cheesy ravioli is covered in layers of sauce and gooey melted cheese to create a dish that’s both easy and guaranteed to be a family favorite.
Serve this baked ravioli recipe with a side of garlic bread and caesar salad for the perfect meal! You can also serve with a side of vegetables like my parmesan zucchini, roasted broccoli or green beans.

Why You’ll Love This Ravioli Casserole Recipe
- Quick and easy: Since there’s no boiling required, this baked ravioli casserole comes together with just 10 minutes of prep time. An easy meal perfect for busy weeknights!
- Crowd pleaser: I mean who doesn’t love pasta, cheese and meat? This cheesy ravioli casserole is sure to be a hit with the whole family!
- Lightened up comfort food: Made with a few light swaps like lean ground beef and half and half this dish is a little lighter but doesn’t compromise taste for a second!
- Minimal cleanup: All you need is a large skillet and 9×13 baking dish! Makes cleaning up this easy dinner super easy!
- Great freezer meal: Prep this easy casserole up to 3 days in advance or freeze for up to 3 months.

- Marinara Sauce: Use any marinara sauce or pasta sauce you love! Homemade or store-bought both work. I loved this marinara sauce from Target but use your favorite pasta sauce!
- Ground beef: I used lean 93/7 ground beef. You can also sub for ground turkey, ground sausage or ground chicken if you prefer.
- Onion and garlic: Finley diced or chopped yellow onion and fresh minced (or frozen) garlic.
- Spices: You’ll need dried oregano, salt and black pepper.
- Yellow mustard: This is optional but helps to enhance the flavor.
- Half and half: You can also use heavy cream or whole milk.
- Mozzarella cheese: I recommend using a whole milk shredded mozzarella as it will have more flavor and melt better than part-skim mozzarella. I really like the Tillamook brand!
- Ravioli: I used refrigerated four cheese ravioli for this. Use any ravioli filling you like!
- Spinach: Throw in some spinach or kale for extra veggies!
- Ravioli filling: You can use any type of ravioli you love! Try spinach ravioli, mushroom ravioli, tomato basil ravioli, pesto ravioli, etc.
- Gluten-free: Use gluten-free ravioli.
- White ravioli: Sub the marinara with your favorite alfredo sauce to make a whit version of this ravioli bake.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Preheat the oven to 350 degrees F. Spread 1 cup marinara sauce in a 9×13-inch dish, set aside. Heat a skillet over medium-high heat. Grease if needed and add the ground beef. Cook until no longer pink, crumbling the beef into fine crumbles with a meat masher as you go.

2. Reduce heat to low. Stir in the onions, salt, pepper, oregano and mustard. Cook until onions are tender and translucent.

3. Stir in the minced garlic. Cook for another 30 seconds, then stir in the half and half and remaining marinara sauce. Remove from heat.

4. Layer half of the ravioli over the marinara in the casserole dish in a single layer.

5. Then spread half of the meat sauce on top and sprinkle with 1/2 cup shredded cheese.

6. Repeat with the remaining ravioli and meat sauce.

7. Finish off with the rest of the shredded cheese.

8. Cover with foil and bake for 20 minutes. Then remove foil and switch the oven to high broil for 2-3 minutes, or until the cheese is starting to brown a little (keep a close eye on it!). Serve hot with grated parmesan cheese or shredded mozzarella + fresh ground black pepper and enjoy!
Store leftover ravioli casserole in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.
Helpful Tips
- Make sure to fully cover ravioli with sauce: Make sure your pasta is completely covered in the sauce to ensure it cooks evenly and doesn’t dry out.
- Bake time can vary based on the brand of ravioli you use: Different brands of ravioli will have different cook times. Also, depending on the type of filling it might require a longer cook time. The type of ravioli I used has a 4-5 minute cook time and my bake needed around 20 minutes so use that accordingly to compare to your package instructions.
- Cover the dish with tin foil to prevent burning: Cover the casserole with aluminum foil during the first 20 minutes of baking to prevent the cheese from browning too quickly. Remove the foil and broil for 2-3 minutes, until the cheese is nice and brown.
- Let casserole rest: Allow the casserole to sit for 5–10 minutes after baking. This helps the layers set and makes serving easier.

Do I need to cook the ravioli before baking?
No, the beauty of this recipe is that you don’t have to boil the ravioli before baking. The ravioli will cook while the casserole bakes.
Can I use frozen ravioli for this recipe?
Yes, you can use frozen ravioli for this casserole this bake. If using frozen ravioli, just add some additional bake time so that the frozen ravioli can cook all the way through.
Can I make this cheesy baked ravioli casserole in advance?
Yes, this ravioli casserole can be made up to 3 days in advance. Just assemble as instructed then cover tightly and store it in the fridge for up to 3 days before baking. You can also freeze it up for 3 months. If the ravioli casserole has been refrigerated, add at least 15-20 minutes additional cooking time. If cooking from frozen, add an additional 30 minutes or more to make sure it’s fully heated through.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Baked Ravioli Casserole (No Boil!)
Ingredients
- 23 oz. jar marinara sauce
- 1 lb. lean ground beef I used 93/7
- 1 medium yellow onion (170g) chopped
- 1/4 tsp salt & pepper each or to taste
- 1/2 tsp dried oregano
- 1 tsp yellow mustard optional
- 3 cloves garlic minced
- 1/4 cup half and half (60g0
- 1.5 cups/6 oz. shredded mozzarella cheese divided
- 20 oz. refrigerated four cheese ravioli
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 350 degrees F. Spread 1 cup marinara sauce in a 9×13-inch dish, set aside.
- Heat a skillet over medium-high heat. Grease if needed and add the ground beef. Cook until no longer pink, crumbling the beef into fine crumbles with a meat masher as you go.
- Reduce heat to low. Stir in the onions, salt, pepper, oregano and mustard. Cook until onions are tender and translucent. Stir in the minced garlic. Cook for another 30 seconds, then stir in the half and half and remaining marinara sauce. Remove from heat.
- Layer half of the ravioli over the marinara in the casserole dish, then spread half of the meat sauce on top and sprinkle with 1/2 cup shredded cheese.
- Repeat with the remaining ravioli, meat sauce and finish off with the rest of the shredded cheese.
- Cover with foil and bake for 20 minutes. Then remove foil and switch the oven to high broil for 2-3 minutes, or until the cheese is starting to brown a little (keep a close eye on it!)
- Serve hot with grated parmesan or shredded mozzarella + fresh ground black pepper and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.