This Baked Ravioli Casserole is an easy Italian-style dinner that’s perfect for any night of the week. It’s layered with cheese-filled ravioli, a rich and hearty meat sauce, and a creamy white sauce, then topped with gooey mozzarella cheese that bakes up bubbly and golden. It’s cheesy, flavorful, and the kind of meal everyone at the table will rave about.
This semi-homemade ravioli casserole combines the flavors of traditional lasagna with the creaminess of chicken tortellini Alfredo into one cheesy dish that’s downright irresistible. It’s got all that saucy, melty goodness you crave, but with way less effort. It’s the kind of meal that feels like a Sunday dinner but is easy enough to throw together on a busy weeknight.
Why You’ll Love This Recipe
- Easy to assemble: No fussy layering or pre-cooking the noodles. You just layer and bake. Easy peasy.
- Great for feeding a crowd: It’s rich, hearty, and makes a big dish, so there is plenty for the whole family, and maybe even leftovers.
- Kid approved: Cheese ravioli, creamy sauce, and gooey mozzarella, even the picky eaters love this dish.
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Ingredients
- Ground hot Italian sausage: Adds bold, spicy flavor and gives the meat sauce a rich, savory kick. You can sub in mild sausage if you want less heat.
- Ground beef: Adds more protein and extra flavor. Use 80/20 or leaner to avoid excess grease.
- Slap Ya Mama seasoning: Gives the sauce a little Cajun spice. If you don’t have it, swap in seasoned salt or your favorite all-purpose blend.
- Red pepper flakes: Totally optional, but adds a subtle heat that complements the sausage.
- Tomatoes: Tomato sauce makes up the base of your meat sauce. It’s smooth, saucy, and full of tomato flavor, while tomato paste thickens the sauce and concentrates the tomato flavor.
- Heavy cream: Makes the white sauce ultra creamy and smooth. Don’t substitute milk; it won’t be the same.
- Cheese: Parmesan adds a salty and cheesy flavor to the white sauce and mozzarella cheese melts on top. Use fresh-grated if you can, because it melts better.
- Cheese ravioli: The star of the show! I always buy frozen, but the refrigerated kind also works well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Meatless: Leave out the sausage and beef. Add sautéed mushrooms or baby spinach for a veggie twist.
- Use different ravioli: Spinach & ricotta, mushroom, or even meat-filled ravioli work beautifully.
- Mix in veggies: Add roasted zucchini or bell peppers between layers for a boost of color and nutrition.
- Less spicy: For a milder version of this recipe, use regular Italian sausage instead of hot.
- More cheese: Switch things up by adding Parmesan cheese along with the mozzarella cheese for even more flavor.
How to Make Baked Ravioli Casserole
Making this ravioli casserole is super easy. Pull out a pot, skillet, and a baking dish, and follow these steps, and you will be enjoying a bite of this cheesy, bubbling goodness in no time.
- Step 1: Cook the pasta. Boil the ravioli until just al dente. Save a bit of pasta water.
- Step 2: Cook the meat. Brown your meats with onions until they are no longer pink. Drain any excess grease.
- Step 3: Make the red sauce. Stir in the seasonings, tomato sauce, and paste. Simmer.
- Step 4: Make the cream sauce. In another pan, make your creamy white sauce with butter, flour, cream, and parmesan. Stir in some pasta water to loosen it up.
- Step 5: Coat the ravioli. Toss cooked ravioli into the white sauce. Mix well.
- Step 6: Layer the casserole. Pour the ravioli into a greased baking dish, then top with the meat sauce and shredded cheese.
- Step 7: Bake the casserole. Bake uncovered at 350°F for 20 minutes or until it’s golden and bubbly and everything smells amazing.
- Step 8: Serve. Serve with a side salad and some copycat Olive Garden breadsticks for a tasty meal.
Expert Tips
- Make clean-up easy: Spray your baking dish well with nonstick cooking spray; no one wants to scrub a pot after dinner.
- Don’t overcook the meat: Cook it only until it is no longer pink. Overcooking the meat can cause it to dry out and become tough.
- Don’t forget to save the pasta water! The starchy water helps the white sauce stick to the ravioli and gives it that perfect texture.
- Want a crispy top: If you prefer your cheese with a bit of brown on top, then pop it under the broiler for the last 1-2 minutes. But watch it closely, because it can burn quickly.
- Let it rest: Allow the casserole to rest for 5-10 minutes before slicing. It allows the sauce to firm up a little and will give you a cleaner slice.
- Storing: Keep leftovers in an airtight container in the fridge for up to 5 days.
Serving Suggestions
- Not only does baked cheese ravioli make a great dinner for your family, but just like slow cooker chicken rotini, it’s also a great dish for potlucks and gatherings, since it can feed a crowd.
- If you ask me, you can’t have this easy ravioli casserole without air fryer asparagus and cheesy garlic toast. They both complement the pasta and rich flavors so well.
- For a pop of color and flavor, garnish your easy baked ravioli with a sprinkle of fresh parsley and grated Parmesan cheese. It really makes the flavors in this casserole sing.
- Since you already have the oven on, whip up a batch of cherry empanadas to enjoy after your meal.
Recipe FAQs
Yes, you can! I love the creamy layer for the extra richness and flavor it adds, but you can skip it and simply top the dish with the meat sauce and cheese before baking.
Absolutely! Assemble everything up to the baking step, then cover and refrigerate overnight. When ready to bake, let it sit out for 20 minutes before popping it in the oven. You may need to extend the cooking time by 5-10 minutes since the dish will be cold.
Yes! Allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
For the best results, reheat in the oven at 325°F, covered, until warmed through, about 20-25 minutes. Add a splash of water or beef broth to thin the sauce if it’s too thick. The quickest way to reheat individual servings is to microwave them in 1-minute bursts until heated through.
Try This Delicious Baked Ravioli Recipe Today
This baked ravioli recipe is loaded with flavor, and it’s so easy to make. That’s an unbeatable combo if you ask me. It’s the perfect pasta dish for a family meal any time of the week, and everyone always loves it. Give it a try, and I know you’ll find it makes its way into your dinner rotation frequently.
More Delicious Baked Pasta Recipes
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Baked Ravioli Casserole
Ingredients
For the Meat Sauce
- 1 pound ground hot Italian sausage
- 1 pound ground beef
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon slap ya mama
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- (2) 15 ounce cans tomato sauce
- 12 ounce can tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
For the Creamy White Sauce
- ½ cup butter
- 1 tablespoon all purpose flour
- 2 cups heavy cream
- 6 ounce shredded Parmesan cheese
- Salt and pepper, to taste
- ½ cup of pasta water
- 64 ounce package cheese ravioli, I used frozen
- 2 ½ cups mozzarella cheese, shredded
Instructions
- Preheat the oven to 350° and spray a 9 x 13 deep baking dish with non-stick cooking spray. Set aside.
- Cook pasta per package directions for al dente.
For the Meat Sauce
- In a large skillet, or frying pan, over medium high heat, cook Italian sausage, ground beef and onions until meat is no longer pink and onions are tender. Drain and return to the pan.
- Sprinkle with seasonings, stir.
- Pour tomato sauce and tomato paste into the meat mixture. Stir to combine, cover and let simmer, stirring occasionally.
For the Creamy White Sauce
- In a medium saucepan, over medium heat, melt butter and then stir in flour.
- Pour heavy whipping cream into the pan and stir until combined.
- Add Parmesan cheese, stir until melted and add salt and pepper.
- Add pasta water to cheese sauce, stir.
- Add cooked pasta to cheese sauce, stir to combine.
- Pour pasta and cheese sauce into the prepared baking dish followed by the meat mixture on top.
- Sprinkle with mozzarella cheese and bake uncovered for 20 minutes or until the cheese is hot and bubbly.
Notes
- Perfect consistency: Don’t skip adding a little pasta water to your white sauce; it helps the sauce cling to the ravioli.
- Crispy cheesy top: Love that golden, bubbly cheese? Pop the frozen ravioli casserole under the broiler for 1-2 minutes at the end.
- Rest before serving: It’s important to let this baked ravioli recipe cool for a few minutes so the sauce thickens and gives you cleaner slices.
