Baked Ravioli (2024)

This Baked Ravioli recipe takes frozen ravioli and combines it with a homemade pasta sauce and lots of cheese. It’s super easy and super filling!

If you love ravioli, make sure you also check out this Ravioli with Pumpkin Alfredo or this Easy Ravioli with Sausage and Brussels Sprouts!

What do you do when you want a homemade dinner but don’t have hours and hours to get one on the table?

You do semi-homemade!!

This Baked Ravioli recipe has been a favorite in our house for years now. You start with a homemade pasta sauce but use store-bought ravioli to make this a recipe you can pull off on a weeknight. It does take some time for the sauce to cook down, but the hands on time really is very minimal!

I love dinner ideas like this that take a store bought component and combine it with something homemade to make a dinner that is delicious and easy!

Ingredients

• Oil: I like to use olive oil, but any fairly neutral oil will work.
• Onion: The onion adds a lot of flavor, so I wouldn’t skip it. You can dice the onion really finely if you don’t want big chunks.
• Garlic: This is also to add flavor. You could use garlic powder, but fresh garlic really will make the biggest impact.
• Salt & Pepper: It’s always important to season!
• Tomatoes: You’ll need both canned whole tomatoes and crushed or diced fire-roasted tomatoes. The fire roasted tomatoes add a delicious smoky flavor. You’ll use these to make an easy homemade marinara sauce.
• Herbs: I use dried oregano and dried thyme. Feel free to add in basil, Italian seasoning, or a bit of crushed red pepper if you want some heat.
• Ravioli: I always use cheese ravioli, but I think any filled ravioli would work just fine.
• Cheese: I like a mixture of mozzarella cheese and parmesan cheese.

How to Make Baked Ravioli

1. Start by making the sauce. Using a large skillet over medium heat, heat up some olive oil and add a medium chopped onion. Cook this, stirring as needed, until the onion is soft and turning translucent.
2. When the onion is tender, add the garlic and cook just until fragrant, then season with salt and pepper.
3. Next add your tomatoes. You’ll need one large can (28 oz) of whole tomatoes plus another large can of crushed, fire-roasted tomatoes. You’ll add the liquid as well – no need to drain the tomatoes. I love the chunkiness of the sauce from using the whole tomatoes, but if you don’t want a lot of chunks, feel free to use 2 cans of crushed tomatoes.Also – you can use regular crushed tomatoes instead of the fire-roasted tomatoes, but I actually really love the smokiness that comes from the fire-roasted tomatoes.
4. Add in your dried herbs and stir the sauce. Let it come to a boil, then reduce the heat and allow it to cook until it has thickened and reduced. You will need to stir it every once in awhile. This will take about 20 to 25 minutes. When it’s done, taste it and add more salt and pepper, if needed.
5. While the sauce is cooking, cook your ravioli. Bring a large pot of salted water to a boil, add your pasta, and cook according to the package directions. This usually only takes a few minutes.
6. Drain the pasta and return it to the pot, then add the finished pasta sauce and gently stir to combine. You don’t want to break the ravioli open, so be gentle.
7. Pour the mixture into a baking dish that has been sprayed with nonstick cooking spray.
8. Top it with lots of shredded mozzarella and parmesan, then bake it until the cheese is melted and everything is bubbling.
9. Let the pasta sit for a few minutes before serving it. Top it with chopped parsley or basil, if desired.

Baked Ravioli Video

If you want to see this baked ravioli being made, you can watch the video above.

Tips and Tricks

I prefer crushed fire-roasted tomatoes to diced, but diced seem to be easier to find. They totally work, but just add more chunks.

You can use frozen ravioli or refrigerated ravioli. Just cook it according to the package directions.

You can make the sauce ahead of time, and then just add it all together right before baking. Or you can assemble it all and then pop it in the oven before you are ready to serve. If you do either of these, you’ll want to add in some extra baking time so that everything heats through.

Store any leftovers in a covered container in the refrigerator for up to 3-4 days.

What to Serve with Baked Ravioli

This is such a hearty meal, you don’t need a lot more! Here are a few of my favorite side dishes that would go perfectly with this ravioli!

Cheesy Garlic Bread
Sesame Green Beans
Crown Ruby Fruit Salad
Glazed Carrots
Antipasto Salad
Homemade Breadsticks
Tomato and Herb Salad

More Favorite Pasta Recipes

Creamy Butternut Squash Pasta
Lasagna Soup Recipe
Shrimp Alfredo
Penne Pasta Bake
Chicken Stuffed Shells
Easy Parmesan Pasta

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