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Cheesy Baked Ravioli Casserole Recipe with Mozzarella

If you’re craving comfort food with minimal effort, this Baked Ravioli is a new weeknight favorite. Layers of cheese ravioli, a savory meat sauce, ricotta, and melty mozzarella bake into a bubbly, satisfying casserole. It’s family-friendly, easy to assemble in about 20 minutes, and perfect for make-ahead meals or busy nights.

Close-up of a baked ravioli casserole in a white dish, topped with melted cheese and herbs. A serving spatula lifts a portion, showing layers of pasta and meat sauce.

Why you’ll love this recipe

  1. Cozy and comforting. Each bite combines tender ravioli, creamy cheese, and a rich meat sauce for classic comfort-food satisfaction.
  2. Simple and time-saving. No need to boil pasta or make sauce from scratch: this recipe uses store-bought ravioli and a jarred marinara for speed without sacrificing flavor.
  3. Great for busy schedules. It takes about 20 minutes to assemble, it can be assembled ahead of time, and it reheats well — ideal for meal planning and leftovers.
Assorted Italian ingredients on a wooden surface, including ravioli, olive oil, ricotta, marinara sauce, sausage, mozzarella, garlic, herbs, and an onion.

Ingredients

Below are the ingredients used in this baked ravioli casserole along with substitution suggestions. Exact measurements appear in the recipe card further down.

  • Olive oil – for sautéing the aromatics and browning the sausage.
  • Onion – diced, to build savory flavor.
  • Garlic – minced, for fragrant depth.
  • Italian sausage – mild or hot depending on taste; substitute ground beef or pork if preferred, or use a plant-based sausage for a vegetarian option.
  • Marinara sauce – a good quality jarred sauce keeps this recipe quick; use your favorite brand or a homemade sauce if you have it.
  • Italian seasoning – a blend of herbs that boosts the sauce and the ricotta mixture; use a store-bought mix or make a simple blend of oregano, basil, thyme, and rosemary.
  • Ricotta cheese – for a creamy layer; part-skim or whole-milk ricotta both work.
  • Prepared ravioli – refrigerated or frozen ravioli works here. Four-cheese, ricotta-spinach, or meat-filled ravioli can be used based on preference.
  • Mozzarella cheese – low-moisture, shredded mozzarella melts best and keeps the topping from becoming watery.

Instructions

This recipe is straightforward and forgiving. Step-by-step photos follow to help visualize the process; the full instructions are also provided in the recipe card below.

Ground meat is being browned with onions in a large skillet.
Close-up of a simmering pot of rich red tomato meat sauce, featuring ground meat and diced tomatoes
A glass bowl with fluffy, white ricotta cheese mixed with herbs. A red spatula is partially submerged, resting on a smooth marble countertop.

Prepare the meat sauce and seasoned ricotta.

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté about 5 minutes until softened. Add minced garlic and cook 1 minute more.
  2. Add Italian sausage, break it up with a spoon, and cook until no longer pink. Drain excess grease if needed.
  3. Pour in the marinara sauce and 1 tablespoon of Italian seasoning. Stir, reduce the heat, and simmer for about 5 minutes. Remove from heat.
  4. In a bowl, mix ricotta with the remaining Italian seasoning and 1/2 cup shredded mozzarella to make a seasoned ricotta blend.
White baking dish with 15 uncooked ravioli in neat rows on a marble countertop.
Baked ravioli preparation in a white dish on a speckled countertop. Layers of pasta are topped with meat sauce and dollops of ricotta cheese.
A casserole dish filled with baked ravioli, topped generously with shredded cheese. The cheese covers a layer of tomato sauce.
Cheesy baked ravioli topped with melted cheese and sprinkled with basil in a white baking dish. A red striped towel and fresh herbs are nearby.

Assemble and bake the casserole.

  1. Arrange half the ravioli in the bottom of a 9×13-inch baking dish.
  2. Spread half the meat sauce over the ravioli, then dollop half the seasoned ricotta across the sauce.
  3. Repeat with the remaining ravioli, the rest of the meat sauce, and the remainder of the ricotta. Sprinkle the remaining shredded mozzarella evenly over the top.
  4. Cover the dish with foil (non-stick or lightly sprayed so the cheese won’t stick) and bake at 350°F for 35 minutes. Change the oven to broil on high, remove the foil, and broil 2–3 minutes until the cheese is brown and bubbling. Garnish with chopped parsley or basil if desired.
Close-up of a plate of baked ravioli with melted cheese, garnished with fresh herbs. Behind it, a red-striped cloth and a white casserole dish.

What to serve it with

This baked ravioli pairs beautifully with garlic bread and a crisp green salad. Simple sides that balance the richness include a mixed green salad with a light vinaigrette, garlic knots, or crusty bread to soak up extra sauce.

Close-up of a bowl of baked ravioli with melted cheese, garnished with fresh herbs with a fork in the bowl. Behind it, a red-striped cloth.

Cheesy Baked Ravioli Casserole

Craving cozy comfort without the fuss? This baked ravioli casserole layers cheese ravioli, hearty meat sauce, seasoned ricotta, and mozzarella for an easy, family-friendly dinner that reheats well and can be prepped ahead.
Servings:
6 servings
Prep Time:
20 minutes
Cook Time:
37 minutes
Total Time:
57 minutes
Author:
Whitney Bond

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 1 pound Italian sausage (or ground beef/pork)
  • 28 ounces marinara sauce
  • 3 tablespoons Italian seasoning, divided
  • 15 ounces ricotta cheese
  • 20 ounces refrigerated ravioli (or frozen)
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat the oven to 350°F.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook 5 minutes. Add garlic and cook 1 minute. Add Italian sausage and crumble, cooking until no longer pink. Drain excess grease if necessary.
  3. Stir marinara sauce and 1 tablespoon Italian seasoning into the skillet. Simmer 5 minutes, then remove from heat.
  4. In a small bowl, combine ricotta, 2 tablespoons Italian seasoning, and 1/2 cup shredded mozzarella.
  5. Arrange half the ravioli in the bottom of a 9×13-inch casserole dish. Spoon half the meat sauce over the ravioli and dollop half the ricotta mixture on top.
  6. Top with the remaining ravioli, the rest of the meat sauce, and the remaining ricotta. Sprinkle the remaining 1 1/2 cups shredded mozzarella evenly over the top.
  7. Cover with non-stick foil (or foil lightly sprayed with cooking spray) and bake 35 minutes. Switch the oven to broil on high, remove the foil, and broil 2–3 minutes until the cheese is golden and bubbling.
  8. Let rest a few minutes before serving. Garnish with chopped basil or parsley if desired.

Notes

  • You can use frozen or refrigerated ravioli—no need to boil them first. If frozen ravioli are stuck together, rinse briefly under cool water to separate.
  • To make this vegetarian, replace the sausage with a pound of diced vegetables such as mushrooms, bell peppers, or zucchini.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat a single portion in the microwave for about 2 minutes, or reheat a larger portion covered at 350°F for 10–15 minutes until hot.

Nutrition Facts

Calories: 796 kcal

Carbohydrates: 54 g

Protein: 43 g

Fat: 55 g

Saturated Fat: 23 g

Sodium: 2058 mg

Fiber: 6 g

Sugar: 8 g

Calcium: 435 mg

Iron: 13 mg


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