Baked Ravioli Casserole (easy no-boil recipe)
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This baked ravioli casserole is saucy, cheesy, and unbelievably easy to make. With no boiling required and layers of savory sausage and melty cheese, it’s pure comfort in a baking dish.
This baked ravioli casserole is one of those recipes readers come back to again and again — and I get it. It’s pure comfort food, layered with rich marinara, savory Italian sausage, tender ravioli, and plenty of melty cheese. The best part? There’s no boiling required. The fresh ravioli go straight into the casserole dish, uncooked, and bake up perfectly tender as they soak up all that saucy goodness.
It bakes up saucy, cheesy, and completely irresistible — the kind of dish that makes you go back for seconds before you’ve even finished your first plate. It’s easy enough for a weeknight but cozy enough for Sunday dinner, and it never fails to disappear fast.
Variations
This ravioli casserole is versatile and adaptable, so you can throw in what’s left in the fridge or to suit your preferences. Here are some of my favorite variations:
- Lighter Version: Cut down on the cream by swapping it with chicken or vegetable broth.
- Cheese Lovers: If you can’t get enough cheese (I understand), try adding other varieties like gouda or fontina for a creamy, melty upgrade.
- Spicy kick: Add some chili flakes or use a spicy Italian sausage.
- Herby ravioli casserole: Add some oregano or thyme for a herbaceous note. Or dollop on some pesto, as I do in my baked ziti recipe.
Serving ideas
My family loves eating this with a hunk of crusty garlic bread and a generous side salad such as my Caesar salad or even just a big handful of arugula drizzled in nice olive oil – it’s the way to go.
Make-ahead and store
Can I make ravioli casserole ahead of time? Absolutely! Assemble the casserole by following the first three steps, but hold off on baking. Once it’s assembled, cover the dish with foil or beeswax wrap, then refrigerate it for up to two days. When you’re ready to bake, let it sit at room temperature for 30 minutes before popping it in the oven.
How do I store baked ravioli? Let it cool to room temperature, then transfer to a covered container and refrigerate for up to 3-4 days. Often, I’ll leave it right in the casserole dish and cover that with foil. You can also freeze it for up to 3 months.
Reheat: You can either reheat this in the oven or in the microwave. I’ll usually add a small splash of water so it doesn’t become dry.
Baked Ravioli Casserole (easy no-boil recipe)
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage (see notes)
- 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- 3 cups marinara sauce
- 2 cup baby spinach leaves
- ½ cup heavy cream (see notes)
- salt and pepper (to taste)
- 20 ounces fresh ravioli (see notes)
- ½ cup grated parmesan
- 2 cups shredded cheddar cheese (divided)
- 1 ball fresh mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Remove the sausage meat from the casing. Heat the oil in a large frying pan over medium-high heat. Add the sausage and cook until it is no longer pink, about 10 minutes. Use a spoon or paper towels to remove the excess oil from the pan.1 tablespoon olive oil, 1 lb Italian sausage
- Stir the Italian seasoning, garlic powder, and onion powder into the meat. Add the marinara sauce to the pan, scraping the bottom to remove any stuck on bits. Bring the panto to a simmer, stir in the spinach, and let it wilt. Stir in the whipping cream and then season to taste with salt and pepper.3 cups marinara sauce, ½ cup heavy cream, salt and pepper, 2 cup baby spinach leaves, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Add the uncooked ravioli to a 9×11-inch baking dish, pour the sauce over the top, and mix well. Stir in the parmesan cheese and 1 cup of cheddar cheese. Sprinkle the remaining 1 cup of cheddar cheese on top, then tear the mozzarella ball into pieces and place them on top. Cover the pan with aluminum foil.1 ball fresh mozzarella, ½ cup grated parmesan, 20 ounces fresh ravioli
- Bake for 25 minutes, until the casserole is hot and bubbly and the ravioli is al dente. Remove the foil and broil for 2-3 minutes, until the cheese turns golden.2 cups shredded cheddar cheese
Video
Notes
Nutrition
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Excellent recipe Kristen! I have made this recipe several times. Both as a full recipe as well as halving it for toaster oven. I have tried to review before, so I hope this makes it through.
Thank you so much — that means a lot! 😊 I’m so glad you’ve made it multiple times (and that it works well halved in the toaster oven, too). And I’m extra glad this review made it through! 💛
This is the ultimate comfort food! I made your marinara and used fresh Italian sausage from the butcher. It was fantastic!! That being said, I’m going to make a vegetarian version with maybe mushrooms and zucchini! I’m sure it will be just as good! 🙂
Aw, I’m so happy you loved it! Fresh sausage and homemade marinara sound incredible together — and your veggie version with mushrooms and zucchini sounds delicious too. I love that idea! 💛
I thought this was great and so easy! I used homemade sauce, ground beef and added in a layer of roasted zucchini to add in some veg. It was hearty and delicious!
That sounds wonderful! I love the idea of adding a layer of roasted zucchini — such a great way to make it extra hearty. I’m so happy you enjoyed the recipe! 💛
So much cheesy goodness! I used spinach ravioli and had my own marinara in the freezer. Also had a batch of italian sausage we had frozen so this was so easy, 100% pantry friendly
That sounds absolutely perfect! Spinach ravioli and homemade marinara — yum. I love that you were able to make it all with what you had on hand. 💛
I would give this 10 stars if I could! This was so delicious and flavorful. We will be adding this to our meal rotation this fall and winter. Perfect comfort food for these chilly days!
I’m thrilled you loved it that much—thank you! It makes me so happy to know it’s earned a spot in your regular rotation. Cozy comfort food is exactly what fall and winter call for!
I made this exactly as you said. Using the ravioli instead of boiling noodles was a huge time saver! Will definitely be making this again!
I’m so happy to hear that! The ravioli shortcut really does make things easier without sacrificing flavor. I’m glad it’s a keeper for you!
Hi this was delicious I really liked this recipe this is a family fav and I will definetly make it again Thank you so much for the recipe I like ALL you recipes and there is not one I have not liked so far lol Thank’s again!!! This is definetly a five star recipe!!
Thank you so much! I’m thrilled your family loved it and that it’s a new favorite — your kind words mean a lot, and I’m so glad you’re enjoying the recipes!
Made this for the cooking club. We loved it – a great alternative to lasagna for weeknights!
I’m so happy it was a hit! Love that you saw it as an easy weeknight alternative to lasagna — such a great idea!
Made this for dinner last night. I swapped out the sausage for turkey but kept everything else the same. So good!!
That sounds delicious! I love that you made it your own with turkey — such a great swap. Thanks so much for cooking along with my cooking club!
I made this for dinner this evening! It was so delicious.
I used a mix of beef and pork mince instead of sausage. Will definitely make again!!
I’m so happy you loved it! Using a mix of beef and pork mince sounds like a delicious twist—thanks for the great idea!