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You are here: Home / Recipes / Easy Baked Ravioli

Easy Baked Ravioli

02/14/25 | Easy Weeknight Meals, Main Courses, Pasta, Pork, Recipes

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Baked Ravioli is a perfect weeknight meal. It’s easy, requires almost no ingredient prep, and is just so, so good. The ravioli are baked in a quick homemade red sauce with crumbled sausage and then smothered with lots of melty mozzarella. This is a weeknight winner that everyone will love.

I get so many requests for easy weeknight pasta dishes, so to everyone who has sent me this request, today’s recipe is for you.

This is everything you want from a weeknight recipe: easy, low prep, relatively quick. AND a cheesy, meaty crowd-pleaser.

Baked ravioli in a pan.

We’re using fresh store-bought ravioli, a homemade red sauce with sausage, and topping it all with melty, gooey mozzarella. Give it a quick bake, and it looks beautiful coming out of the oven, and tastes even better.


Ingredient Notes

Ingredients for baked ravioli.

  • Refrigerated cheese ravioli: Feel free to swap in other ravioli flavors if that sounds good. I prefer to use refrigerated ravioli, but you can use frozen or dried ravioli as long as you cook them according to package instructions before baking.
  • Heavy cream: Heavy cream adds richness to the sauce, but you can omit it if you don’t have any on hand or replace it with half and half.
  • Canned crushed tomatoes: Diced tomatoes can be substituted for a chunkier sauce. If you would like to use canned whole tomatoes, pulse them in a blender or food processor or with an immersion blender a couple of times before cooking.

How to Make Baked Ravioli

Collage photo of making sausage sauce for baked ravioli.
1. Cook the sausage in a large oven-safe skillet until well browned.

2. If there’s too much fat in the pan for your liking, you can use a paper towel and tongs to soak up some of the fat. Stir in garlic, red pepper flakes, and crushed tomatoes.

Collage photo of the sauce for a ravioli bake being made.
3. Bring to a simmer and cook covered for 15 minutes.

4. While simmering, cook your ravioli in a large pot until just shy of al dente, drain, and set them aside.

5. Add heavy cream, Parmesan, basil, salt, pepper, and the ravioli to the sauce.

Collage photo of ravioli bake being made.

6. Sprinkle with mozzarella and cook in the oven for 15 minutes or until bubbly and beautiful.

7. Then, serve and enjoy!

Variations

  • Baked tortellini: Swap out the ravioli for tortellini.
  • Vegetarian baked ravioli: Omit the sausage or replace it with your favorite meat replacement.
  • Store-bought sauce: If you’d like to make this with store-bought sauce, replace all the sauce ingredients (from the garlic to the dried basil in the recipe) with a 24-ounce bottle of your favorite marinara sauce and simmer just long enough for the sausage to be cooked through.

Baked ravioli being spooned out of a pan.
FAQ

How do you store baked ravioli?

Store any leftover baked ravioli tightly covered in the refrigerator for up to 3 days.

Can you freeze baked ravioli?

Yes. Freeze individual portions in a freezer bag for up to 3 months. Defrost in the refrigerator and then reheat in the microwave.

Baked ravioli on a plate with salad.

More Weeknight Pasta Dishes

  • American Goulash
  • 20-Minute Spaghetti Bolognese
  • Penne alla Vodka With Chicken
  • Easy Creamy Chicken Pasta With Bell Peppers

Recipe Notes

  • This recipe calls for a 12-inch oven-safe skillet. Do not use a smaller skillet (unless it is very deep) because it will be too full to easily mix and bake. If you don’t own a 12-inch oven-safe skillet, you can use any large skillet to make the sauce and then bake everything in a 9×13-inch casserole dish. Spoon roughly half the sauce into the dish, add the cooked ravioli and then add the remaining sauce and mix. Follow the rest of the recipe as written.
a baking dish of ravioli with a large wooden spoon

Baked Ravioli

Baked Ravioli is a perfect weeknight meal. It’s easy, requires almost no ingredient prep, and is just so, so good. The ravioli are baked in a quick homemade red sauce with crumbled sausage and then smothered with lots of melty mozzarella. This is a weeknight winner that everyone will love.
5 from 1 vote
Print Pin
Course: Dinner
Cuisine: American, Italian
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings (Hover or Click to Change Yield): 6 servings
Calories: 629kcal
Author: Tracy

Equipment

  • 12-inch (or larger) oven-safe skillet with a lid*

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 your oven to 450°F.
  • In a 12-inch (or larger) oven-safe skillet with a lid, heat olive oil over medium heat and add sausage to the pan. Cook, using a spatula to break the sausage into crumbles, until it is well browned. If the sausage has released a significant amount of fat into the pan, you can drain it or use a paper towel to soak up the excess.
  • Stir in garlic and red pepper flakes and continue to cook over medium heat until the garlic is lightly golden and aromatic, 30 seconds to 1 minute. Stir in crushed tomatoes and bring everything up to a simmer. Turn the heat down so the sauce remains at just a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
  • While your sauce simmers, bring a large pot of lightly salted water to boil for your ravioli. Once boiling, 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, add heavy cream, Parmesan, and basil. Stir and add salt and pepper to taste if needed. Gently stir in cooked and drained ravioli until they are completely coated in sauce and evenly distributed around the pan.
  • Sprinkle the mozzarella over the top and bake for 15 minutes or until cheese is melted and bubbly.
  • Serve and enjoy!

Notes

*If you don’t own a large enough oven-safe skillet, you can use any large skillet to make the sauce and then bake everything in a 9x13-inch casserole dish. Spoon roughly half the sauce into the dish, add the cooked ravioli and then add the remaining sauce and mix. Follow the rest of the recipe as written.
*Because the ravioli will also be baked, we want to cook it for slightly less than the recommended time so that it doesn’t end up overdone in the oven.
If you would like to make this with store-bought sauce, replace all the sauce ingredients (from the garlic to the dried basil in the recipe) with a 24-ounce bottle of your favorite marinara sauce and simmer just long enough for the sausage to be cooked through.
Approximate nutritional information is for 6 servings.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 2 comments

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Comments

  1. Lonna says

    February 26, 2025 at 11:55 am

    5 stars
    Easy, simple, and delish!
    I made 1 exactly as written and another using browned sausage and beef drippings but replaced the meat with sliced eggplant that was lightly coated in flour and browned in olive oil.

    The eggplant version is very similar to one my mom made that my sister and I talked about just last week.

    We all loved the recipe as written, and my sis & I loved the eggplant version along side it. It’s a hit!

    Reply
    • Tracy says

      March 3, 2025 at 7:04 am

      I love that you added eggplant. That’s such a good idea!!

      Reply
5 from 1 vote

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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