Baked Ravioli Casserole (easy no-boil recipe)
This baked ravioli casserole is made with fresh ravioli, Italian sausage, marinara, cream, and plenty of cheese. The ravioli go into the dish uncooked, baking up tender and saucy for an easy, crowd-pleasing dinner.
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 9x11-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
Notes
Meat: I love to use spicy Italian sausage as it has a wonderful flavor, but mild works well too. I've also made this with ground beef, and it's delicious. To remove the sausage meat from the casing, cut the casing down the length of the sausage and peel it off. You can also make a vegetarian version by using veggie meat or simply omitting it.
Marinara: For the sake of simplicity, I've kept the flavorings minimal and relied on the marinara sauce for flavor. But store-bought marinara sauce is never as good as homemade, which is why I've added the extra flavorings. If you'd like, you can saute some minced onion and garlic with the sausage instead of using the powdered versions.
You may need two jars of marinara sauce to get 3 cups. I tried this recipe using 2 cups but found it was too dry. You can freeze any extra marinara sauce for the next time you make this!
Ravioli: This recipe uses fresh ravioli. I like spinach and ricotta ravioli, but other fillings are nice, too.
Mozzarella: Fresh mozzarella adds extra creaminess to this dish, but firm, shreddable mozzarella will work, too. You'll want to use about a cup of shredded mozzarella.
Cream: I love the richness of heavy cream in this recipe, but you can substitute it for chicken stock or even water if you want to lighten it up.
Serving size: This will serve 6-8 people, depending on what you serve with it. I always like a big side salad. Leftovers taste amazing reheated for lunch!
Serving: 1 = ⅛ of the recipe, Calories: 749kcal, Carbohydrates: 37g, Protein: 35g, Fat: 51g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 154mg, Sodium: 1769mg, Potassium: 530mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1848IU, Vitamin C: 10mg, Calcium: 453mg, Iron: 9mg