Easy Baked Ravioli

A simple layered baked ravioli casserole with marinara, cheese, and optional Italian sausage for an easy weeknight dinner.

Prep Time 10

Cook Time 40

Total Time 50

Servings 8 servings

Preheat the oven to 400°F (200°C) and lightly grease a deep 9x13-inch baking dish with 1–2 teaspoons olive oil.
Heat a large skillet over medium-high heat and brown the Italian sausage (or chosen ground meat) with the Italian seasoning, breaking it into small pieces as it cooks.
When the meat is browned, turn off the heat and drain excess grease if needed, then stir in the marinara sauce until combined. If not using meat, skip this step and use the sauce as-is.
Spoon a thin layer of sauce on the bottom of the prepared baking dish.
Arrange half of the ravioli in a single layer over the sauce, overlapping slightly if necessary.
Spoon half of the remaining sauce over the ravioli and spread to cover, then sprinkle with half of the shredded mozzarella.
Repeat with the remaining ravioli, sauce, and mozzarella, then finish by sprinkling the 1/4 cup Parmesan evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes.
Uncover and bake an additional 10 minutes if using fresh or thawed ravioli, or 20 minutes if using frozen ravioli, until bubbly and heated through.
Remove from the oven and let rest for 10–15 minutes before serving; serve with additional Parmesan if desired.

Assemble the casserole and refrigerate for up to 2 days before baking.
Remove from the refrigerator 30 minutes before baking.
To freeze, assemble in a freezer-safe dish, cover tightly with two layers of foil, and freeze up to 3 months.
Thaw frozen casseroles overnight in the refrigerator before baking.
When baking from thawed, follow the standard bake times; add about 10 minutes if baking from fully thawed after refrigeration.