Easy Cheesy Ravioli Casserole
My husband found this Cheesy Ravioli Casserole recipe and asked me to make it. Of course, I tweaked the recipe he found, making this my own. There is something about a great pasta dish that everyone in my family loves.
This ravioli casserole is my most recent recipe creation. It is simple and quick to prepare. My latest culinary triumph is my Ravioli Casserole, and it’s officially my husband’s new favorite dish! This casserole is a delightful blend of tender ravioli, savory sauce, and melted cheese that bubbles and browns to perfection. Each bite is a comforting hug on a plate, combining the rich flavors of Italian tradition with a touch of homemade love.
Ravioli are little pasta pillows filled with creamy ricotta and spinach, and some have chicken and cheese. They sit in a hearty tomato sauce simmering with garlic and basil. A generous layer of Mozzarella and Parmesan cheese tops them. They bake until golden and irresistibly gooey. They’re the ultimate comfort food that brings joy to our dining table.
I made my tomato sauce in this recipe, but you can use any of your favorite spaghetti sauces. I will share my tomato sauce in another post.
Why Will You Love This Recipe?
There is no need to boil the ravioli separately, which is a huge time saver and makes it your quick go-to meal on busy days. Plus, you can prepare it in the crockpot.
What You Will Need
- Baking Dish—In the images, I used an 8 X 8 casserole dish. This is perfect for two with leftovers.
- Ravioli – Pick out your flavors in this recipe. I used Rana Ravioli Chicken Mozzarella, and Rana Ravioli Spinach or Cheese.
- Marinara Sauce – Any flavor. I make homemade sauce.
- Onion – I love cooking with Vidalia onions, but you can use yellow.
- Cheese – Mozzarella and Parmesan
- Cheese Grater – I prefer to grate my cheese for a deeper flavor and texture. Pre-shredded is okay to use.
Ravioli Casserole
Equipment
- 1 Chopper
Ingredients
- 2 – 10 oz. Rana Raviolis Chicken Any brand or flavor will work
- 2-10 oz. Roasted Garlic and Spinach/Mozzarella.
- 16-24 oz. Marinara Sauce
I used my homemade tomato sauce - 2 cups Mozzarella Cheese (shredded)
- 1 cups Parmesan Cheese freshly grated pre-shredded will work
- 1/2 cup Vidalia onion finely chopped
- 1 Tablespoon Italian seasonings
- Fresh Basil leaves cut into bits
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350° F as you lay out your ingredients and shred cheese.
- Add I/2 cup to 1 cup of Mariana sauce to the bottom of the baking dish.
- Lay the ravioli on top of the Mariana sauce in the baking dish – I mix the ravioli. For example, I will lay them in rows with different flavors. This is optional; you can use one flavor throughout.
- Pour half of the marinara sauce over the ravioli (You want to create layers like lasagna), then add half of your chopped onion, fresh basil, and Italian seasoning, and top with a layer of shredded mozzarella and parmesan cheese. Repeat this process so you have 2 layers. Top with shredded mozzarella and parmesan cheese.
- Cover the baking dish with foil to keep it from drying out. Bake at 350° for 30 minutes until cheese is golden brown and bubbly.
- Remove from oven and serve. Best served hot.
Notes
- Raviolis come in many different flavors. You can use your favorites.
- For depth of flavor, I use fresh herbs and grate my cheeses..
- I do a lot of canning, and each year, one of the things I make is homemade marinara sauce. It’s okay to use your favorite brand.
- I used refrigerated ravioli. If using frozen ravioli, increase cooking time by 10 – 15 minutes.
- You can adjust the ravioli and sauce depending on your serving size. This recipe is perfect for two with leftovers.
- Add ground beef or Italian sausage (ground) to the marina sauce to add different flavors.
- Any nutritional information provided by backtothebasicswithlaura.com is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Crockpot (Slow Cooker) Method
My family also requested this dish. I tried cooking it in the crock pot, and it turned out fantastic.
Crockpot Cheesy Ravioli Casserole
Ingredients:
- 1 bag (25 oz) frozen cheese ravioli (no need to thaw)
- 1 jar (24 oz) of marinara or pasta sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup water or broth (to thin the sauce slightly)
- Optional: cooked ground beef or Italian sausage, sautéed mushrooms, or spinach for added flavor
Instructions:
- Spray your crockpot with non-stick spray or line it with a slow cooker liner for easy cleanup.
- Spread a layer of sauce (about 1/2 cup) on the bottom of the crockpot.
- Layer frozen ravioli over the sauce in a single layer (some overlap is fine).
- Add more sauce, a sprinkle of mozzarella, and a little parmesan.
- Repeat layers (ravioli → sauce → cheese) until all ingredients are used, finishing with plenty of cheese on top.
- Add 1/2 cup water or broth around the edges to help the ravioli cook evenly and prevent sticking.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until ravioli are tender and cheese is melted and bubbly.
- Optional: Let it sit uncovered for 10–15 minutes before serving so it thickens up.
This crockpot version turns cheesy ravioli into a set-it-and-forget-it dinner, and your kitchen will smell amazing all afternoon. It’s perfect for church potlucks, weeknight suppers, or lazy Sundays on the farm.
