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
- 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.
- When the onion is tender, add the garlic and cook just until fragrant, then season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Pour the mixture into a baking dish that has been sprayed with nonstick cooking spray.
- Top it with lots of shredded mozzarella and parmesan, then bake it until the cheese is melted and everything is bubbling.
- 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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Baked Ravioli
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped (about 1 cup chopped)
- 3 garlic cloves minced
- Salt and pepper
- 1 (28-oz) can whole tomatoes
- 1 (28-oz) can fire-roasted crushed or diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 lbs frozen cheese ravioli
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- Chopped parsley or basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook an additional 30 seconds then season with salt and pepper.
- Add the whole tomatoes and the crushed tomatoes. Season with the oregano and thyme.
- Bring the mixture to a boil, then reduce the heat and simmer, breaking up the tomatoes as it cooks. Cook until the sauce is thickened and reduced, about 20-25 minutes.
- Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and return to the pot.
- When the sauce is thickened, taste for seasoning and add more salt and pepper, if needed.
- Add the sauce to the pasta and gently toss to combine.
- Pour the pasta and sauce into the prepared baking dish. Sprinkle with both cheeses.
- Bake until the cheese is melted and golden, about 20 minutes.
- Let the pasta sit for a few minutes before serving. Top with chopped parsley or basil, if desired.
Leslie Worthington says
What kind of ravioli do you use?
Deborah says
I just use a frozen cheese ravioli. It should work with any ravioli you choose, though.
Kat says
how much of the seasonings? I don’t see any table spoon measurements. thanks!
Deborah says
Hi Kat – if you go to the recipe card at the end of the post it has all of the measurements. You need 1 teaspoon dried oregano and 1/2 teaspoon dried thyme.
Heathlyn says
I made this last night. I followed the recipe , plus added 1 tablespoon of sugar. It was pretty easy to make and it was delicious. My picky husband also liked it. Will definitely make this again.
Karen says
Delicious. I subbed in 1 jar of pasta sauce for 1 of the cans of tomatoes and layered the ravioli. I will make again.
Deborah says
That sounds delicious! I’m glad you enjoyed it, Karen!
Gloria says
Do you really need to boil the ravioli? Won’t they cook in the oven?
Deborah says
Hi Gloria – I have never tried making it without boiling the ravioli first, so I’m not sure. I would think you’d need to add some extra liquid so that it wouldn’t end up dry, and it would probably take a little longer to bake. But it would be a fun experiment!
Christine says
Tasted great! Thanks! I added some dry basil to cook in the sauce. Also cooked some Jimmy Dean sausage to add to the sauce but then had to add another can of roasted tomato. Turned out great!
Deborah says
Thanks for the rating and review, Christine – sounds delicious!!
Rehoboth says
Excellent recipe
Thanks
MaryB says
Quicker than homemade lasagna but so good! Easy to put together and easy to change up with different varieties of ravioli.
Allie says
i love this recipe
Alexa says
The sauce wouldn’t get thick and it was like almost a soup. Not impressed
Noelle says
Same thing happened to me, but I think it is because I had my fire too low. I raised it to medium-low for about 20 mins, and the sauce was perfect!! I recommend giving this recipe another try. It is so good!!