Go Back

Baked Ravioli

A comforting, cheesy baked ravioli dish made with frozen ravioli, rich marinara, seasoned ricotta, and bubbling mozzarella — all baked in one pan with minimal effort for the perfect weeknight family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 25 oz bag frozen cheese ravioli (no thawing needed)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • salt and black pepper to taste
  • fresh basil or parsley for garnish (optional)

Method
 

Preheat and Prep Your Pan
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil to prevent sticking and help the edges get a golden finish.
Mix the Ricotta Layer
  1. In a small bowl, stir together the ricotta cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined. Set aside.
Layer the Ingredients
  1. Spread about ½ cup of marinara sauce across the bottom of the prepared baking dish in a thin, even layer.
  2. Arrange half the frozen ravioli in a single layer over the sauce, keeping them as flat as possible without heavy overlapping.
  3. Dollop half the ricotta mixture over the ravioli, then spoon over half the remaining marinara sauce.
  4. Sprinkle 1 cup of shredded mozzarella evenly over the top.
  5. Repeat the layers with the remaining ravioli, ricotta mixture, and marinara sauce. Finish with the remaining mozzarella and all of the Parmesan cheese.
Cover and Bake
  1. Cover the dish tightly with aluminum foil and bake for 20 minutes, until the ravioli is cooked through and you can hear gentle bubbling around the edges.
Uncover and Broil to Golden Perfection
  1. Remove the foil and switch the oven to broil on high for 3 to 5 minutes, watching closely, until the cheese is blistered, bubbling, and golden-brown.
  2. Remove from the oven and let the dish rest for 5 minutes before serving to allow the layers to set for clean slicing.

Notes

Meal-Prep Tip: Assemble the dish the night before, cover tightly, and refrigerate. Bake straight from the fridge, adding about 5 extra minutes to the cook time. Always start baking covered with foil to prevent the pasta from drying out. Be generous with marinara sauce as frozen ravioli absorbs moisture. Let the dish rest for 5 minutes before serving so it sets and slices cleanly. For fresh or refrigerated ravioli, reduce the covered baking time to 12–15 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months. Reheat in the oven at 350°F covered with foil for best results.