Baked ravioli is a simple yet flavorful meal that requires less than 10 ingredients to make. It’s cheesy, comforting, and kid friendly!
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This baked ravioli was one of the first things I ever learned how to cook. It’s incredibly simple and rewarding, and the taste reminds me of that season of life every time I make it.
If you’re new to vegetarian cooking like I was at that time, it can sometimes feel like you don’t have a full meal on the table without some sort of meat. This recipe solves that problem because it’s so satisfying in every way.
What makes this the best baked ravioli
If you need to serve a crowd, this is the recipe for you. You’ll get 8 big servings, which makes it great for big families and holidays.
You really can’t beat that homemade tomato sauce flavor, and cheese ravioli is generally pretty crowd pleasing (especially when it comes to picky kids). It’s simple enough to make on a weeknight, but special enough to be the main dish at a gathering, party, or holiday.
Ingredients
- Olive oil
- Onion
- Garlic
- Whole tomatoes
- Crushed tomatoes
- Ravioli
- Mozzarella
- Parmesan
- Thyme
- Salt & pepper
How to make baked ravioli
- Heat olive oil in a large saucepan over medium heat.
- Add the onion and garlic, season with salt and pepper, and cook, stirring, until softened, about 5 minutes.
- Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced, 20-25 minutes.
- Meanwhile, cook the ravioli in a large pot of boiling water for 1 minute less than stated on the package directions.
- Drain the pasta, return to the pot, and toss with the tomato sauce.
- Pour the pasta into a large gratin dish coated with cooking spray and top with the cheeses.
- Bake 20-25 minutes at 425ºF or until lightly browned and bubbly. Let rest 5-10 minutes before serving.
Top tips and questions
What is a gratin dish?
A gratin dish is usually a shallow baking dish. Because of the large size of this recipe you’ll want one that isn’t too shallow.
You can bake your ravioli in any baking dish large enough to hold it, but I like serving it in a pretty oval dish such as this gratin dish (affiliate link).
Is parmesan cheese vegetarian?
Parmesan cheese is technically not vegetarian, but you can sometimes find a vegetarian version. Ask your grocer for help locating vegetarian parmesan.
What kind of ravioli should I use for a ravioli bake?
Since we’re cooking the ravioli before adding it to the sauce and baking, you could use either fresh refrigerated ravioli or frozen ravioli for this recipe. I prefer Giovanni Rana cheese ravioli, but any brand will do.
Can I use more or less ravioli?
You have plenty of wiggle room on the amount of ravioli you put in your casserole. You could use anywhere from 1 ½ pounds to 2 ½ pounds.
How do I make a smaller version of this recipe?
You can always use the servings slider in the recipe card to adjust to your preference, or just make the sauce and freeze half for another time, using half the amount of ravioli and cheese to make a smaller dish.
Can I make this ahead of time?
You can prepare this entire dish up to the point of baking, then cover and refrigerate for up to 3 days. When you’re ready to bake, remove the cover and cook a few extra minutes if needed.
How long does baked ravioli stay good?
Ravioli will keep covered in the refrigerator for 3-4 days. Reheat in the microwave or in an oven safe dish in the oven.
Can I freeze baked cheese ravioli?
This is a great vegetarian freezer meal. I recommend freezing just before baking, just allow the sauce to cool to room temperature (or for about an hour) before covering tightly with foil and freezing for up to 3 months.
Thaw the casserole in the refrigerator overnight and proceed with baking as directed. You may need to add a few minutes to the bake time if it’s still very cold in the middle.
Tips for customizing your baked ravioli recipe
- Add crushed red pepper flakes on top before or after baking
- Sprinkle the finished ravioli with fresh chopped parsley or basil
- Swap the homemade sauce for 1-2 jars of store bought marinara
- Swap the cheese ravioli for your favorite filled ravioli
- Use a gluten-free ravioli to make this gluten-free
- For a vegan version, use vegan cheese and swap the ravioli for a vegan ravioli or 32 ounces of your favorite regular shaped pasta
More pasta recipes
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Angel Hair Noodles with Arugula and Pistachio
- Easy Fettucine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Penne with Roasted Tomato and Garlic Sauce
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Baked Ravioli
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- Coarse kosher salt and freshly ground black pepper
- 1 ½ teaspoons dried thyme or oregano
- 28 ounces canned whole tomatoes
- 28 ounces canned crushed tomatoes
- 2 pounds store bought ravioli
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425ºF. Spray a large gratin dish with cooking spray.
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring, until softened, about 5 minutes.
- Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced, 20-25 minutes.
- Meanwhile, cook the ravioli in a large pot of boiling water just shy of package directions. They will continue to cook in the oven. Drain the pasta, then return it to the pot. Toss the sauce with the pasta.
- Pour the pasta into the prepared dish and sprinkle with the cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.
Notes
Tips for customizing your baked ravioli recipe
- Add crushed red pepper flakes on top before or after baking
- Sprinkle the finished ravioli with fresh chopped parsley or basil
- Swap the homemade sauce for 1-2 jars of store bought marinara
- Swap the cheese ravioli for your favorite filled ravioli
- Use a gluten-free ravioli to make this gluten-free
- For a vegan version, use vegan cheese and swap the ravioli for a vegan ravioli or 32 ounces of your favorite regular shaped pasta
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