Why You’ll Love Baked Ravioli Recipe
This Baked Ravioli delivers all the comfort of a traditional baked pasta dish without requiring hours of preparation. Refrigerated cheese ravioli makes the recipe especially convenient, while Italian sausage adds plenty of savory flavor to the homemade tomato sauce.
The addition of heavy cream gives the sauce a smooth, rich texture without making it overly heavy. Parmesan adds salty, nutty flavor, and a generous layer of mozzarella creates the irresistible bubbly cheese topping that makes baked pasta so satisfying.
Another advantage is that most of the recipe comes together in one oven-safe skillet. Once the sauce and ravioli are combined, the same skillet goes directly into the oven, which keeps preparation straightforward and minimizes cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 6 cloves garlic, crushed with a garlic press or minced
- Pinch of red pepper flakes
- 28 ounces crushed tomatoes
- Salt and pepper, to taste
- 18–20 ounces refrigerated cheese ravioli
- ⅓ cup heavy cream
- ½ cup (2 ounces) shredded Parmesan
- 1 teaspoon dried basil
- 1½ cups (6 ounces) shredded mozzarella
Directions
- Preheat the oven to 450°F.
- Heat the olive oil in a 12-inch or larger oven-safe skillet over medium heat. Add the Italian sausage and cook, breaking it into small crumbles with a spatula, until thoroughly browned. If the sausage releases a large amount of grease, carefully drain the excess before continuing.
- Add the garlic and red pepper flakes. Cook for 30 seconds to 1 minute, stirring frequently, until the garlic becomes fragrant and lightly golden. Be careful not to burn it.
- Pour in the crushed tomatoes and stir everything together. Bring the sauce to a simmer, then reduce the heat so it maintains a gentle simmer. Cover the skillet and cook for 15 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of lightly salted water to a boil. Add the refrigerated ravioli and cook for about 1 minute less than the package directions recommend. The ravioli will continue cooking in the oven, so slightly undercooking it at this stage helps prevent it from becoming too soft.
- Drain the ravioli well and set it aside.
- Once the tomato sauce has simmered for 15 minutes, stir in the heavy cream, Parmesan, and dried basil. Taste the sauce and season with salt and pepper as needed.
- Gently add the cooked ravioli to the skillet. Stir carefully until all the ravioli is coated with sauce and distributed evenly throughout the pan.
- Sprinkle the shredded mozzarella evenly over the top.
- Transfer the uncovered skillet to the preheated oven and bake for approximately 15 minutes, or until the mozzarella is completely melted and the sauce is bubbling around the edges.
- Remove from the oven and allow the Baked Ravioli to rest briefly before serving. Serve warm.
Servings and timing
This recipe makes approximately 6 servings and takes about 50 minutes from start to finish.
Preparation and stovetop cooking take approximately 35 minutes, including browning the sausage, simmering the sauce, and partially cooking the ravioli. The assembled dish then bakes for about 15 minutes at 450°F.
For the best results, plan to serve the ravioli shortly after baking while the sauce is hot and the mozzarella is still soft and melted.
Variations
For a spicier version, use hot Italian sausage and increase the amount of red pepper flakes. If you prefer something milder, choose mild or sweet Italian sausage and leave out the red pepper flakes entirely.
You can make the dish meatless by omitting the sausage. Sauté mushrooms, diced zucchini, spinach, bell peppers, or a combination of vegetables before adding the garlic and tomatoes.
Different ravioli fillings can also change the character of the dish. Spinach and ricotta, mushroom, four-cheese, or other refrigerated ravioli varieties can work well with the creamy tomato sauce.
For an extra-cheesy version, add dollops of ricotta before sprinkling the mozzarella over the top. You can also increase the Parmesan or combine mozzarella with provolone for a slightly sharper flavor.
Fresh herbs are another easy variation. Replace the dried basil with chopped fresh basil, adding most of it after baking so its fresh flavor remains noticeable.
Storage/Reheating
Allow leftover Baked Ravioli to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
For individual portions, microwave the ravioli until thoroughly heated, checking and stirring or repositioning the pasta as necessary. Adding a small spoonful of water or tomato sauce before reheating can help prevent the pasta from drying out.
To reheat a larger portion in the oven, place it in an oven-safe baking dish, cover with foil, and warm at about 350°F until heated through. Remove the foil during the final few minutes if you want the cheese on top to become bubbly again.
Baked Ravioli can also be frozen, although the texture of the pasta may become softer after thawing and reheating. Store cooled portions in freezer-safe airtight containers and thaw them in the refrigerator before reheating.
FAQs
Can I use frozen ravioli instead of refrigerated ravioli?
Yes. Frozen ravioli can be used, but the cooking time may differ. Follow the package directions and cook the ravioli slightly less than recommended so it remains firm enough to finish cooking in the oven.
Do I have to boil the ravioli before baking?
For this recipe, partially boiling the ravioli is recommended. Cooking it for about one minute less than the package directions ensures that it becomes tender without turning overly soft during baking.
Can I make Baked Ravioli without Italian sausage?
Yes. Simply omit the sausage for a meatless version. You can replace it with sautéed mushrooms, spinach, zucchini, or another vegetable if you want to add more substance to the dish.
Can I prepare Baked Ravioli ahead of time?
Yes. You can prepare the sauce and partially cook the ravioli ahead of time. Assemble the dish, cover it, and refrigerate until you are ready to bake. A chilled dish may require additional baking time to become completely hot in the center.
What can I use instead of heavy cream?
Half-and-half can be used for a slightly lighter sauce, although it may not be quite as rich. You can also omit the cream for a more traditional tomato-based sauce.
What kind of ravioli works best?
Refrigerated cheese ravioli is an excellent choice because its mild, creamy filling complements the sausage and tomato sauce. Spinach and ricotta, mushroom, or other savory ravioli varieties can also be used.
How do I keep the ravioli from becoming mushy?
Avoid fully cooking the ravioli before it goes into the oven. Boil it for about one minute less than the package recommends, drain it promptly, and then let it finish cooking in the sauce while the dish bakes.
Can I use a baking dish if I don’t have an oven-safe skillet?
Yes. Prepare the sausage and sauce in a regular skillet, combine the sauce with the partially cooked ravioli, and transfer everything to a suitable baking dish. Top with mozzarella and bake as directed.
What should I serve with Baked Ravioli?
Baked Ravioli pairs well with garlic bread, crusty bread, a simple green salad, roasted vegetables, broccoli, or green beans. Since the pasta itself is rich and filling, a fresh vegetable side provides a nice balance.
How do I know when Baked Ravioli is done?
The dish is ready when the sauce is bubbling around the edges, the ravioli is hot throughout, and the mozzarella on top is completely melted and bubbly. This generally takes about 15 minutes in a 450°F oven.
Conclusion
Baked Ravioli is an easy way to turn refrigerated ravioli into a filling, comforting meal. Savory Italian sausage and garlic give the tomato sauce plenty of flavor, while heavy cream and Parmesan make it rich and smooth. Finished with a generous layer of melted mozzarella, every serving has the satisfying combination of tender pasta, hearty sauce, and gooey cheese.
With approximately 50 minutes of total cooking time and enough to serve six, this recipe works especially well for family dinners and busy evenings when you want something substantial without complicated preparation. Pair it with a crisp salad or some warm bread for a simple, complete meal.
Baked Ravioli
Tender cheese ravioli baked in a rich, creamy tomato sauce with Italian sausage, Parmesan, and bubbling mozzarella. This comforting skillet dinner is hearty, cheesy, and perfect for feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot, casings removed)
- 6 cloves garlic (crushed with a garlic press or minced)
- Pinch red pepper flakes
- 28 ounces crushed tomatoes (2 14-ounce cans)
- Salt and pepper
- 18–20 ounces refrigerated cheese ravioli
- ⅓ cup heavy cream
- ½ cup (2oz) shredded Parmesan
- 1 teaspoon dried basil
- 1½ cup (6oz) shredded mozzarella
Instructions
- Preheat the oven to 450°F.
- Heat the olive oil in a 12-inch or larger oven-safe skillet with a lid over medium heat. Add the sausage and cook, breaking it into crumbles with a spatula, until well browned. Drain or blot away excess fat if necessary.
- Stir in the garlic and red pepper flakes. Cook for 30 seconds to 1 minute, until the garlic is lightly golden and aromatic.
- Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to maintain a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the ravioli and cook for 1 minute less than the package instructions recommend. Drain and set aside.
- After the sauce has simmered for 15 minutes, stir in the heavy cream, Parmesan, and dried basil. Season with salt and pepper to taste.
- Gently stir the cooked ravioli into the sauce until completely coated and evenly distributed in the skillet.
- Sprinkle the mozzarella evenly over the top. Bake for 15 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy.
Notes
- Cook the ravioli for 1 minute less than the package directions because it will continue cooking in the oven.
- Either mild or hot Italian sausage can be used depending on your preferred spice level.
- If the sausage releases a significant amount of fat, drain the excess before adding the garlic.
- Use a large oven-safe skillet so the dish can go directly from the stovetop to the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 105 mg
