Baked Ravioli Recipe

Baked Ravioli Recipe
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This delightful, cheesy baked ravioli skillet brings the ultimate comfort food experience right to your plate. What’s even better is that it’s ready in just 30 minutes, and there’s no need to boil any pasta! This makes our vegetarian oven-baked ravioli casserole the perfect solution for those busy weeknight dinners.

The flavors in this simple ravioli recipe are absolutely divine, so be sure to have some garlic bread or cheesy garlic rolls nearby to soak up that extra pasta sauce. Are you excited to learn how to bake ravioli and achieve restaurant-quality results in 30 minutes or less? Let’s get cookin’, friend!

Equipment For Making Baked Ravioli Recipe

  • 1 oven-safe baking dish or skillet


  • 20 ounces of cheese ravioli
  • ½ cup water
  • ¼ cup heavy cream
  • 3 cups marinara sauce
  • 1 cup parmesan grated
  • 8 ounces fresh mozzarella cherry size
  • 4 ounces of mozzarella cheese shredded
  • 1.5 teaspoon oregano dried
  • 1 teaspoon thyme dried or fresh
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh cracked pepper
  • 1 pinch salt


  1. Preheat oven to 375°F.
  2. In a bowl combine marinara, water, oregano, thyme, garlic, pepper, parmesan, heavy cream, and ravioli. Optional, add a pinch of salt, if you like things salty.
  3. Pour half of the ravioli mixture into an oven-safe skillet or casserole dish. Layer half the grated mozzarella cheese on top of the ravioli.
  4. Pour the rest of the ravioli mixture over the cheese and spread out.
  5. Cover tightly with a lid or foil. Bake for 25 minutes, or until the ravioli is cooked al dente and the sauce is bubbling.
  6. Remove the lid and broil for 2-4 minutes, until the cheese on top starts to turn golden brown.
  7. Garnish with fresh parsley and freshly grated parmesan cheese.


  • You can use fresh or frozen ravioli. For fresh ravioli, reduce the covered cooking time to about 20 minutes.
  • Optional: Substitute more shredded mozzarella for the fresh mozzarella.
  • You can substitute any type of ravioli or even tortellini for the cheese ravioli.


Calories: 616kcal | Carbohydrates: 48g | Protein: 34g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 1797mg | Potassium: 444mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1214IU | Vitamin C: 9mg | Calcium: 537mg | Iron: 12mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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