This ravioli bake is easy and delicious. In this recipe, Italian sausage is cooked with jarred pasta sauce and layered with ravioli and mozzarella cheese. Then the casserole is baked until the cheese is melted and bubbly.
In this recipe we use refrigerated ravioli instead of frozen. We get them in the refrigerated section of the supermarket, where the cheese and other fresh pastas are. Here we use the spinach ricotta ravioli, but there are several varieties to choose from.
This baked ravioli dish is filling, comforting and simple. With only 5 ingredients and minimal prep work, it’s a great weeknight dinner the whole family will enjoy. Pair it with a side salad and some crusty bread and you just might have some leftovers for lunch.
For more easy weeknight dinners try this lasagna soup, these simple Italian sausage meatballs, and chicken tomato pasta.
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Ingredients
- 1 tablespoon Olive Oil
- 1 pound Mild Italian Sausage, casings removed and torn into pieces (or use bulk sausage)
- 1 (24 ounce) jar Pasta Sauce, use a meatless variety of your favorite brand
- 20 ounces Spinach Ricotta Ravioli, refrigerated variety (we used 2 packages of Rana brand ravioli)
- 8 ounces Shredded Mozzarella Cheese (we used whole milk mozzarella and shredded our own)
You will also need
- Casserole dish 2 quart (8 x 11)
- Baking sheet – to place the casserole dish in case it bubbles over
- Aluminum foil
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot, but not smoking, add the sausage.
- Cook the Italian sausage for 5-6 minutes until browned. Stir the sausage frequently while breaking up any large pieces.
- Lower the heat to medium-low and add the pasta sauce to the Italian sausage.
- Stir the sauce until it’s combined with the sausage. Then, cover the skillet and cook for 20 minutes, stirring occasionally. Keep the sauce at a simmer. If it’s boiling too vigorously, lower the heat a touch. Raise the heat if it’s not simmering. Give it a good stir occasionally.
- The sausage will be cooked through way before the 20 minutes are up, but we want to keep it simmering to let the flavors come together. Simmering prepackaged sauces and broths give them more of a homemade taste.
- While the sauce cooks, preheat the oven to 350°F
Then add half of the ravioli in a single layer. Place them close together, but not overlapping.
Next, top the ravioli with about half of the shredded mozzarella cheese.
Repeat:
- Half Italian sausage sauce
- The remaining ravioli in a single layer
- Half shredded mozzarella cheese
- Finish with the remaining sauce and remaining cheese
Place the casserole dish on a baking sheet, just in case the sauce bubbles over it won’t make a mess in your oven. Loosely cover the dish with foil. Don’t make a tight seal. Just place it over and lightly press down the sides.
Bake the covered ravioli casserole for 40 minutes. Uncover, and continue baking for 20 minutes until the cheese is melted and the center is hot.
Remove the ravioli bake from the oven and let it set for about 5 minutes before serving.
Ravioli Bake
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Mild Italian Sausage casings removed and torn into pieces (or use bulk sausage)
- 24 ounce Jar Pasta Sauce use a meatless variety of your favorite brand
- 20 ounces Spinach Ricotta Ravioli refrigerated variety
- 8 ounces Shredded Mozzarella Cheese whole milk mozzarella
Instructions
- You will also need: Casserole dish 8X11 (2 quart), Baking Sheet, Aluminum foil
Start the Italian Sausage Sauce
- Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot, but not smoking, add the sausage.
- Cook the Italian sausage for 5-6 minutes until browned. Stir the sausage frequently while breaking up any large pieces.
- Lower the heat to medium-low, add the pasta sauce to the Italian sausage and stir until combined.
- Cook the sauce for 20 minutes, stirring occasionally. Keep the sauce at a simmer. If it’s boiling too vigorously, lower the heat a bit.
- While the sauce cooks, preheat the oven to 350°F
Assemble and bake the ravioli
- Add about ⅓ of the Italian sausage sauce to the bottom of the casserole dish.
- Add ½ of the ravioli in a single layer. Place them close together, but not overlapping.
- Top the ravioli with about ⅓ of the shredded mozzarella cheese.
- Repeat: ⅓ Italian sausage sauce, remaining ravioli in a single layer, ⅓ shredded mozzarella cheese and finish with the remaining sauce and remaining cheese
- Place the casserole dish on a baking sheet, just in case the sauce bubbles over.
- Loosely cover the casserole dish with foil.
- Bake the covered ravioli casserole for 40 minutes.
- Uncover the dish and continue baking for 20 minutes until the cheese is melted and the center is hot.
- Remove the ravioli bake from the oven and let it set for 5-10 minutes before serving.
Beth
Can I use frozen ravioli? It’s what I have and I want to try this.
Elizabeth
Hi Beth.
I would cook them to package directions using the lowest recommended time. Take care not to overcook so they are sturdy. Then remove them with a slotted spoon and set on a plate or pan to allow them to cool and dry. Hope that helps! Thanks for stopping by.
Beth
Thanks for the quick reply. I’m trying it now!
Beth
Thanks for the quick reply:). I’m making it now.
Elizabeth
Hi Beth,
You are welcome! I hope you enjoy it.
Pat
Easy to prepare and was a hit with the family.
Elizabeth
Glad to hear it!