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.
Servings 6 servings
Calories 629kcal
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.
Nutrition
Calories: 629kcal