Baked Spinach Ravioli
Ridiculously easy baked ravioli casserole with layers of cheesy ravioli, savory sauce, and melty mozzarella, baked from frozen without boiling first. A perfect weeknight comfort food game-changer.
Equipment
- 9x13 inch baking dish
- Measuring Cups
- Aluminum foil
- Jar (for mixing sauce/water)
- Serving spoon
Ingredients
- 1 24-26 ounce jar good quality marinara sauce (use your favorite)
- 1 cup water or low-sodium broth for extra flavor
- 1 25-ounce bag frozen spinach ravioli (or cheese ravioli with spinach - NO need to thaw)
- 1.5 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: Fresh basil or parsley chopped, for garnish
- Optional: Pinch of red pepper flakes
Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Get a 9x13 inch baking dish.
- Sauce Base: Pour about 1 cup marinara into the bottom of the dish. Pour the 1 cup water/broth into the remaining sauce in the jar, swirl to combine.
- Layer 1: Arrange half the frozen ravioli over the sauce base.
- Sauce & Cheese 1: Pour about half the thinned sauce mixture over ravioli. Sprinkle with half the mozzarella and half the Parmesan.
- Layer 2: Arrange remaining frozen ravioli over the cheese.
- Sauce & Cheese 2: Pour remaining sauce mixture evenly over ravioli, ensuring they are mostly covered. Sprinkle with remaining mozzarella and Parmesan.
- Cover & Bake: Cover dish tightly with aluminum foil. Bake for 30 minutes.
- Uncover & Finish: Remove foil. Bake for another 15-20 minutes, until sauce is bubbly and cheese is melted and lightly golden.
- Rest: Let casserole rest for 5-10 minutes before serving. Garnish if desired.
Notes
Use frozen ravioli directly - do not thaw. Ensure ravioli are well-covered with the thinned sauce (sauce + water/broth) to cook properly. Cover tightly with foil for the first bake time. Resting before serving helps it set. Leftovers keep 3-4 days refrigerated. Can be frozen baked or unbaked (thaw before baking if frozen unbaked). Add cooked ground meat to sauce for a heartier version.
