Cheesy Baked Ravioli
Frozen ravioli is one of my favorite “cheat” ingredients. It’s a nice item to stash in your freezer for last-minute quick dinners when you don’t have anything else planned.
- 1 lb. Italian sausage* ($3.57)
- 1 yellow onion ($0.70)
- 1 28oz. can crushed tomatoes ($1.67)
- 1/4 cup tomato paste ($0.37)
- 1 Tbsp Italian seasoning** ($0.30)
- 25 oz. frozen cheese ravioli*** ($2.98)
- 2 cups shredded mozzarella**** ($1.97)
- 1 Tbsp chopped fresh parsley (optional garnish) ($0.10)
- Add the Italian sausage to a large skillet and cook over medium until fully browned.
- While the sausage is cooking, dice the onion. Add the onion to the skillet with the cooked sausage and continue to cook and stir over medium heat until the onion is soft and translucent.
- Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet. Stir to combine and bring the sauce up to a simmer.
- Once simmering, place a lid on the skillet, turn the heat down to medium-low, and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
- Bring a large pot of water to a boil. Once boiling, add the ravioli and continue to boil for 3-4 minutes, or until cooked through (check the cooking instructions on the package for the recommended cook time). Drain the pasta in a colander.
- Preheat the oven to 350ºF. Add 1 cup of meat sauce to the bottom of a casserole dish and spread it to cover the surface.
- Layer in half of the ravioli followed by half of the shredded mozzarella and 1 cup of sauce.
- Layer in the second half of the ravioli followed by 1 cup of sauce and the second half of the shredded mozzarella.
- Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Remove the foil, turn the oven from bake to broil, then return the casserole to the oven. Broil for a few more minutes, watching very closely, or until the cheese is browned. Top with chopped parsley if desired, then enjoy!
“Just when I think Beth and the BB team can’t possibly outdo themselves, I come across this recipe – as I like to call it, “lazy lasagna”
And instead of just boiling them and adding sauce, sometimes I like to bake them up lasagna-style! This Baked Ravioli is a truly easy comfort food that takes next to no planning.
You’re going to love it! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “Just when I think Beth and the BB team can’t possibly outdo themselves, I come across this recipe – as I like to call it, “lazy lasagna” 😂 10/10 – I made it exactly as written.
Easy, quick, and soooo yummy!”
Easy Recipe for Baked Ravioli
This super simple dish is a lot like lasagna, but with a LOT less fuss.
It’s simply layers of ravioli layered with a rich red meat sauce, then topped with cheese and baked to perfection. For this recipe I use a really simple homemade meat sauce to take everything up a notch, but you can totally use your favorite store-bought red sauce as a sub to make everything even easier.
Budget-Saving Tips
I’ll admit, this recipe is a little indulgent with all of that sausage, and using convenience products, like frozen ravioli, will also make the cost a bit higher.
BUT there are some swaps you can use to bring the cost of this recipe down even further. Here are some tips:
- Swap half of the Italian sausage for sautéed mushrooms, peppers, or spinach.
- Make your own Italian sausage by buying plain ground pork and adding in your own spices.
- Buy your cheese in bulk to bring the price per cup down.
- Use a store-bought red sauce (you’ll need about 32 oz.)
- Watch for sales on the sausage and ravioli, then stash them in the freezer to “lock in” that sale price until you’re ready to make this recipe!
How to Make Baked Ravioli – Step by Step Photos
Brown the sausage: Add 1 lb. Italian sausage to a large skillet and cook over medium heat, stirring often, until the sausage is fully browned.
Add the onion: While the sausage is cooking, dice one yellow onion. Add it to the skillet with the sausage and continue to cook until the onion is soft and translucent (about five minutes).
Make the meat sauce: Add one 28oz. can of crushed tomatoes, ¼ cup tomato paste, and 1 Tbsp Italian seasoning to the skillet. Stir to combine.
Simmer: Bring the sauce up to a simmer, then lower the heat to medium-low. Place a lid on the skillet and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
Boil the pasta: Bring a large pot of water to a boil. Once boiling, add one 25 oz. bag of frozen cheese ravioli and boil for 3-4 minutes, or until cooked through (check the recommended cook time on the package). Drain the pasta in a colander.
Assemble the casserole: Preheat the oven to 350ºF. Add about 1 cup of the meat sauce to the bottom of a glass casserole dish and spread it around to cover. Layer in half of the cooked ravioli, then top with 1 cup of shredded mozzarella.
Layer in another 1 cup sauce, the second half of the ravioli, another cup of sauce, then one final cup of shredded mozzarella cheese. Bake: Cover the casserole with foil and bake in the preheated 350ºF oven for 20 minutes.
Remove the foil, switch the oven from bake to broil, and return the casserole to the oven. Broil and serve: Watch the casserole closely and broil for just a few minutes more or until the cheese is slightly browned on top (this can happen quickly, so keep a close eye).
Remove from the oven, top with parsley (if desired) and enjoy!
Storage Instructions
This baked ravioli will hold up in the fridge for about 4-5 days, so it’s great for meal prepping the week ahead! If you want to store it even longer, divide it into single serving portions and then once it’s chilled completely in the refrigerator you can transfer it to the freezer for longer storage (about three months).
The frozen portions can be reheated quickly using a microwave for a super fast homemade meal!