Baked Ravioli Casserole with Creamy Sausage Sauce
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My baked ravioli casserole comes out saucy, cheesy, and tender in every bite, with fresh ravioli baked right in a creamy sausage and spinach tomato sauce. In my recipe, you don’t have to boil or layer the pasta: you stir the uncooked ravioli into the sauce, top it with cheese, and let the oven do the rest.
My baked ravioli casserole turns out rich with browned Italian sausage, a creamy tomato sauce, and three cheeses. Every piece of ravioli comes out of the oven tender and perfectly cooked, without needing to boil a pot of water
The reason it works is that I don’t layer it. I put uncooked, fresh ravioli into the baking dish, then stir the warm sauce through them, so every piece is surrounded by sauce while it bakes. The pasta cooks in that sauce, soaking up the flavor. In one of my recipe tests, I tried making it with 2 cups of marinara, and the casserole baked up dry. With 3 cups, plus half a cup of cream, the ravioli casserole is perfectly saucy. I stir in a handful of spinach plus some cheddar and Parmesan, then add a layer of cheddar and some fresh mozzarella on top, which browns up nicely under the broiler.
If you like this method but want a classic red sauce, my tortellini casserole is built the same way.
Variations to try
This casserole is easy to adapt to what you have in the fridge. Here are the swaps I’d reach for, plus a few favorites from readers.
- Change the meat: Readers have told me they’ve made this with ground turkey and a mix of beef and pork with great results.
- Add extra vegetables: Brown sliced mushrooms or diced zucchini with the sausage, or stir in more spinach with the sauce. One reader added a layer of roasted zucchini, which makes it even heartier.
- Try a different ravioli: I like spinach and ricotta, but cheese, mushroom, or sausage-filled ravioli all fit the sauce.
- Finish with pesto: Dollop pesto over the top after it comes out of the oven, the way I do with my baked ziti.
Serving ideas
This is a full meal in one dish, so it only needs something fresh and something to scoop up the sauce. My family always asks for a hunk of crusty garlic bread, and I like to serve it with a big, crisp salad. A Caesar is our usual pick. On busy nights, a pile of arugula dressed with good olive oil, lemon, and salt does the same job with no effort.
Make-ahead and store
To make ahead: Assemble the casserole through step 3, cover it with foil, and refrigerate it for up to 24 hours. Let it sit on the counter for 30 minutes before baking so the dish isn’t going into the oven cold.
To store leftovers: Let the casserole cool, then cover the dish with foil or move it to a covered container. It keeps in the fridge for 3 to 4 days. The ravioli keep soaking up sauce as they sit, so leftovers will be a little thicker.
To freeze: Freeze cooled leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm individual portions in the microwave, or reheat the dish covered in the oven until hot. Add a small splash of water first to loosen the sauce.
Baked Ravioli Casserole with Creamy Sausage Sauce
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 cups 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 pan 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 cups baby spinach leaves, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Add the uncooked ravioli to a 9×13-inch baking dish, pour the sauce over 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.20 ounces fresh ravioli, ½ cup grated parmesan, 1 ball fresh mozzarella, 2 cups shredded cheddar cheese
- 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. Let the casserole rest for 5 minutes before serving.
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!