Baked Ravioli Casserole (Dump and Bake Recipe)

Baked Ravioli with a black and silver serving spoon.

Baked Ravioli Casserole (Dump and Bake Recipe)

Hearty Baked Ravioli Casserole combines stuffed and loaded ravioli, rich spaghetti sauce, and gooey melted cheese to create the ultimate dinner for busy weeknights. This ravioli casserole recipe is based on my popular Meatball Casserole Recipe.

Course Dinner, Lunch

Cuisine American

Keyword Casserole, Ravioli

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 270kcal

Author Darcey Olson

Cost $12

Ingredients

24 oz marinara, spaghetti or sugo sauce
½ cup beef broth *Note 1
¼ cup heavy cream or milk
1 tsp dried oregano
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
¼ tsp white pepper
20 oz refrigerated ravioli, uncooked *Note 2
8 oz shredded mozzarella cheese

OPTIONAL GARNISHES

Garnish with parmesan cheese, fresh basil, or parsley

Instructions

Pre-heat the oven to 375° F.
In a greased 9x13 inch baking dish add the spaghetti sauce, broth, heavy cream, and spices. Stir to combine. Add the ravioli and gently toss ensuring every piece of ravioli has been coated with sauce. Cover tightly with aluminum foil and bake for 15-20 minutes (varies depending on the brand).
Uncover the casserole, sprinkle mozzarella cheese over the top, and bake for 5-10 minutes, until the cheese is melted and bubbling.
Remove from the oven and cool for 5 minutes. Garnish with parmesan cheese, basil or parsley and serve.

Notes

Note 1 - You can sub in chicken broth, vegetable broth or water.

Note 2 - Use your favorite brand of refrigerated ravioli and stuffing flavor. If using frozen ravioli, thaw in the refrigerator before using.

Nutrition