This baked ravioli casserole is saucy, cheesy, and unbelievably easy to make. With no boiling required and layers of savory sausage and melty cheese, it’s pure comfort in a baking dish.
This baked ravioli casserole is one of those recipes readers come back to again and again — and I get it. It’s pure comfort food, layered with rich marinara, savory Italian sausage, tender ravioli, and plenty of melty cheese. The best part? There’s no boiling required. The fresh ravioli go straight into the casserole dish, uncooked, and bake up perfectly tender as they soak up all that saucy goodness.
It bakes up saucy, cheesy, and completely irresistible — the kind of dish that makes you go back for seconds before you’ve even finished your first plate. It’s easy enough for a weeknight but cozy enough for Sunday dinner, and it never fails to disappear fast.
Variations
This ravioli casserole is versatile and adaptable, so you can throw in what’s left in the fridge or to suit your preferences. Here are some of my favorite variations:
- Lighter Version : Cut down on the cream by swapping it with chicken or vegetable broth.
- Cheese Lovers : If you can’t get enough cheese (I understand), try adding other varieties like gouda or fontina for a creamy, melty upgrade.
- Spicy kick: Add some chili flakes or use a spicy Italian sausage.
- Herby ravioli casserole: Add some oregano or thyme for a herbaceous note. Or dollop on some pesto, as I do in my baked ziti recipe .
Serving ideas
My family loves eating this with a hunk of crusty garlic bread and a generous side salad such as my Caesar salad or even just a big handful of arugula drizzled in nice olive oil – it’s the way to go.
Make-ahead and store
Can I make ravioli casserole ahead of time? Absolutely! Assemble the casserole by following the first three steps, but hold off on baking. Once it’s assembled, cover the dish with foil or beeswax wrap , then refrigerate it for up to two days. When you’re ready to bake, let it sit at room temperature for 30 minutes before popping it in the oven.
How do I store baked ravioli? Let it cool to room temperature, then transfer to a covered container and refrigerate for up to 3-4 days. Often, I’ll leave it right in the casserole dish and cover that with foil. You can also freeze it for up to 3 months.
Reheat: You can either reheat this in the oven or in the microwave. I’ll usually add a small splash of water so it doesn’t become dry.
Baked Ravioli Casserole (easy no-boil recipe)
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Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 lb Italian sausage (see notes)
- ▢ 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- ▢ 3 cups marinara sauce
- ▢ 2 cup baby spinach leaves
- ▢ ½ cup heavy cream (see notes)
- ▢ salt and pepper (to taste)
- ▢ 20 ounces fresh ravioli (see notes)
- ▢ ½ cup grated parmesan
- ▢ 2 cups shredded cheddar cheese (divided)
- ▢ 1 ball fresh mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Remove the sausage meat from the casing. Heat the oil in a large frying pan over medium-high heat. Add the sausage and cook until it is no longer pink, about 10 minutes. Use a spoon or paper towels to remove the excess oil from the pan. 1 tablespoon olive oil, 1 lb Italian sausage
- Stir the Italian seasoning, garlic powder, and onion powder into the meat. Add the marinara sauce to the pan, scraping the bottom to remove any stuck on bits. Bring the panto to a simmer, stir in the spinach, and let it wilt. Stir in the whipping cream and then season to taste with salt and pepper. 3 cups marinara sauce, ½ cup heavy cream, salt and pepper, 2 cup baby spinach leaves, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Add the uncooked ravioli to a 9×11-inch baking dish, pour the sauce over the top, and mix well. Stir in the parmesan cheese and 1 cup of cheddar cheese. Sprinkle the remaining 1 cup of cheddar cheese on top, then tear the mozzarella ball into pieces and place them on top. Cover the pan with aluminum foil. 1 ball fresh mozzarella, ½ cup grated parmesan, 20 ounces fresh ravioli
- Bake for 25 minutes, until the casserole is hot and bubbly and the ravioli is al dente. Remove the foil and broil for 2-3 minutes, until the cheese turns golden. 2 cups shredded cheddar cheese
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Baked Ravioli Casserole (easy no-boil recipe)
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage , see notes
- 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- 3 cups marinara sauce
- 2 cup baby spinach leaves
- ½ cup heavy cream , see notes
- salt and pepper , to taste
- 20 ounces fresh ravioli , see notes
- ½ cup grated parmesan
- 2 cups shredded cheddar cheese , divided
- 1 ball fresh mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Remove the sausage meat from the casing. Heat the oil in a large frying pan over medium-high heat. Add the sausage and cook until it is no longer pink, about 10 minutes. Use a spoon or paper towels to remove the excess oil from the pan. 1 tablespoon olive oil, 1 lb Italian sausage
- Stir the Italian seasoning, garlic powder, and onion powder into the meat. Add the marinara sauce to the pan, scraping the bottom to remove any stuck on bits. Bring the panto to a simmer, stir in the spinach, and let it wilt. Stir in the whipping cream and then season to taste with salt and pepper. 3 cups marinara sauce, ½ cup heavy cream, salt and pepper, 2 cup baby spinach leaves, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Add the uncooked ravioli to a 9x11-inch baking dish, pour the sauce over the top, and mix well. Stir in the parmesan cheese and 1 cup of cheddar cheese. Sprinkle the remaining 1 cup of cheddar cheese on top, then tear the mozzarella ball into pieces and place them on top. Cover the pan with aluminum foil. 1 ball fresh mozzarella, ½ cup grated parmesan, 20 ounces fresh ravioli
- Bake for 25 minutes, until the casserole is hot and bubbly and the ravioli is al dente. Remove the foil and broil for 2-3 minutes, until the cheese turns golden. 2 cups shredded cheddar cheese
