This sausage ravioli bake is an easy weeknight dinner the whole family will love. Made with Italian sausage, pasta sauce, refrigerated ravioli, and plenty of mozzarella cheese, it comes together with just 5 ingredients and minimal prep. It's simple, filling, and turns out cheesy, bubbly, and delicious every time.
What's great about this recipe
- Delivers big Italian flavor with almost zero effort.
- The sausage does most of the heavy lifting and the ravioli cooks right in the sauce.
- Perfect for busy nights when you want something comforting and filling.
- Makes excellent leftovers that reheat beautifully. It's great for meal prep
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Ingredients you'll need
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Oil - Olive oil is used to brown the sausage.
Italian sausage - Mild Italian sausage adds plenty of flavor. Remove the casings or use bulk sausage. Hot or sweet Italian sausage can also be used.
Pasta sauce - Use your favorite meatless pasta sauce.
Ravioli - Refrigerated spinach ricotta ravioli works well here, but any variety you like will do.
Mozzarella cheese - Mozzarella gives the casserole a cheesy, bubbly topping. We used whole milk mozzarella and shredded it by hand for smoother melting.
You will also need: Casserole dish 2 quart (8 x 11) and aluminum foil
📖 See the recipe card for quantities and preparation.
How to make sausage ravioli bake
- 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 frequently and break up any large pieces as it cooks.
- Lower the heat to medium-low and add the pasta sauce to the skillet.
- Stir until the sauce is fully combined with the sausage. Cover the skillet and cook for 20 minutes, stirring occasionally. Keep the sauce at a gentle simmer, adjust the heat as needed.
Pro tip
The sausage will be fully cooked well before the 20 minutes are up, but we keep it simmering so the flavors really come together. Simmering store-bought sauces like this gives them more of a homemade taste.
While the sauce simmers, preheat the oven to 350°F.
Assemble the casserole
Add half of the Italian sausage sauce to the bottom of the casserole dish.
Add half of the ravioli in a single layer. Place them close together but not overlapping.
Top them with about half of the shredded mozzarella cheese.
Repeat with the remaining sausage sauce, the rest of the ravioli in a single layer, and the remaining mozzarella cheese. Finish with the last of the sauce and cheese on top.
Loosely cover the dish with foil. Just place it over the top and lightly press down the sides. Don't make a tight seal.
Bake the covered casserole for 40 minutes. Uncover and continue baking for 20 more minutes until the cheese is melted and the center is hot.
Remove the dish from the oven and let it rest for about 5 minutes before serving.
Recipe tips and notes
- Use sweet or mild Italian sausage for a kid-friendly version, or hot sausage if you like a little heat.
- Whole milk mozzarella melts smoother and creamier than part-skim. Hand shredding will also yield a smoother melt.
- Place the casserole dish on a baking sheet in case it bubbles over.
- Want extra veggies? Stir a big handful of fresh spinach into the sauce during the last 5 minutes of simmering.
Storing and reheating
Refrigerator - Cool the leftovers completely, then store in an airtight container in the refrigerator for up to 3-4 days.
Freezer - Portion cooled leftovers into freezer-safe containers. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating - Oven (recommended for best texture): Preheat oven to 350°F. Place the desired portion in an oven-safe dish, cover loosely with foil, and bake for 20-30 minutes or until hot in the center. Remove the foil for the last 5-10 minutes if you want the cheese bubbly and golden.
Microwave: Place a single serving on a microwave-safe plate. Cover with a damp paper towel and heat on medium power in 1-minute intervals, stirring between each, until steaming hot.
Food safety - According to USDA recommendations, do not leave cooked food out for longer than two hours, or for more than one hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this sausage ravioli bake, try our baked ziti with sausage or baked spaghetti next. Both are easy, cheesy pasta bakes the whole family loves. For something different, our lasagna soup is perfect when you want all the comforting Italian flavors in a fraction of the time, and the chicken tomato pasta is a quick weeknight winner.
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📖 Recipe
Sausage 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.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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!