This ravioli casserole recipe is about to be your new go-to dinner! We just loved the hearty meat sauce and cheesy ravioli. It almost tastes like lasagna! I love that it's a quicker, mix-and-dump type meal.
Plus, even the pickiest eaters won't be able to resist this savory dish. You can pair it with a simple salad, toasty garlic bread, and a chianti. Such a hearty, delicious meal!
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Why this ravioli casserole is the best
I think it's the ooey-gooey cheese, and that hearty sauce! It's great for meal prep and perfect for those days when you just don't know what to cook.
What can I say, I love a great pantry meal!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- cheese-filled ravioli - though I've substituted spinach stuffed and meat stuffed ravioli as well.
- Italian sausage or ground beef
- onion and garlic
- premade marinara sauce - jarred sauce works just great here!
- Italian seasoning, salt and pepper
- cottage cheese and cream cheese
- mozzarella cheese and Parmesan cheese
- optional garnish - fresh basil or parsley
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven. Spray the baking dish with cooking spray, set aside.
- Combine the cottage cheese and cream cheese, mix until smooth.
- Brown the Italian sausage. Add the onion and garlic. Cook until softened. Add marinara sauce and seasonings and simmer.
- Spread a layer of sauce on the bottom of the baking dish. Top with half of the frozen ravioli in a single layer over the sauce. Dot with half the cottage cheese mixture. Sprinkle with half the shredded cheeses. Repeat the layers.
- Cover with aluminum foil and bake until hot and bubbly.
- Allow the casserole to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
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Equipment
- 9x13 baking dish
- Large skillet
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FAQ's
Yep! Follow the steps to assemble the casserole, but stop before baking it. Then, cover it with foil and store it in the fridge until ready to bake (for up to two days). Let the dish warm up at room temperature while your oven preheats to prevent the glass dish from cracking!
It's simple! Follow the steps above, but be sure to assemble the ravioli casserole in a freezer-safe dish—I recommend a foil one. Then, cover it tightly with foil and freeze for up to three months.
Sure thing! However, you'll need to double the baking time if the casserole is frozen when you put it in the oven—keep it covered with foil until the last 15 minutes or so. Also, don't put an ice-cold glass dish into a piping-hot oven, or it can crack!
Yum—absolutely! No need to boil it first, though, as it will cook in the oven. You'll need to shorten the baking time.
While marinara sauce works excellent in the recipe, you can use any store-bought sauce you prefer. (Which is what the recipe uses.) Alfredo sauce, pesto, vodka, or even a homemade tomato sauce!
Yep! If you have some ricotta to use up or can't get to the store for cottage cheese, you can make this swap—no problem.
Top Tip
For the most tasty results, use full-fat cottage cheese and cream cheese. Low-fat and whipped options will make the cheesy casserole layers watery.
Test kitchen tips
- If you prefer a golden crisp on top rather than gooey cheese, take the foil off the casserole dish for the last 15 minutes of baking. Or place it under the broiler for 2-3 minutes. Watch it carefully so it doesn't burn.
Variations
- Can’t find cheese ravioli at the grocery store? Use beef ravioli or any other flavor variety you like.
- Any type of tortellini—fresh or frozen—is a tasty option, too, and will work in this ravioli casserole recipe.
- I like to add red pepper flakes for a little bit of heat, but it's not necessary.
Storage
Refrigerate—Place leftovers in an airtight container and store for up to three days.
Freezer—Ravioli casserole leftovers will keep for 3-4 months in the freezer in a heavy-duty, freezer-safe container.
Reheat—First, thaw the casserole in the refrigerator overnight. Then, reheat it in the oven at 350 degrees F until hot. (Cover the baking dish with foil to prevent it from drying out.) You can also use the microwave for individual portions.
Related recipes
- This Cheesy Chicken and Mushroom Bake is another easy, protein-packed dinner option you can throw together in a flash.
- With an ultra slurp-worthy, creamy sauce, Old Fashioned Chicken Tetrazzini tastes like Mom's recipe and couldn't be easier to make.
- Your kids won't be able to get enough of this delicious Creamy Chicken Fettucini Bake, and you'll love that prep takes just 10 minutes!
Serve with
- Cheesy Garlic-Stuffed Bread is the PERFECT side for this ravioli casserole recipe and is great for scooping up the extra sauce!
- No pasta dish is complete without a crunchy salad—like my Roasted Beet Salad with Oranges and Goat Cheese.
- After a heavy meal, Lemon Bars with Cream Cheese Frosting are a light yet satisfying dessert the entire family will love!
Super yummy huh? I KNEW you'd like this recipe! But seriously though, I'd love to have your feedback. Leave a comment below!
Ravioli Casserole Recipe
Ingredients
- 1 package about 20 ounces of cheese-filled ravioli
- 1 pound ground Italian sausage or ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 jar 24-32 ounces of your favorite premade marinara sauce
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup cottage cheese
- 4 ounces cream cheese softened
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C). Spray 9x13 baking dish with cooking spray, set aside.
- Combine the cottage cheese and softened cream cheese in a medium mixing bowl. Mix well until smooth.
- In a large skillet, cook the ground Italian sausage or beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is softened. Add premade marinara sauce and seasonings. Simmer the sauce for about 10-15 minutes.
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Place half of the frozen ravioli in a single layer, top with sauce. Sprinkle half of the cheese mixture evenly over the ravioli. Sprinkle a portion of shredded mozzarella and Parmesan cheese.
- Repeat the layers with the remaining ravioli, sauce, cheese mixture, and shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the cheese is melted and bubbly, and the ravioli are cooked through.
- Allow the casserole to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Michelle Bogart says
I was just reading this over in preparation to make it again tonight when I noticed an error. I used common sense the first time I made it, but I notice you forgot to add the meat sauce to your layers. The only time you mention it in the recipe itself is when you put the thin layer in the bottom. Up above, in your overview, you simply say repeat the layers and that tells me that I start over again with the meat sauce. But not in the actual recipe down below. Nobody else has mentioned it, so I guess we are all using common sense. lol
Debra Clark says
Oh goodness, I'm glad SOMEONE is on the ball Michelle! 😂 Thank you for pointing that out. I corrected the recipe. Thank you so much for your help!!
Sue Turcsany says
Finally got around to making this and wanted to tell your what I thought. It's like lazy lasagna This is great in a pinch when you want something easy and quick but still tastes great. I doubled the recipe since I always like to have leftovers that can be easily reheated if the grandkids happen to stop by and are hungry (which is usually the case). This is a clever use of frozen ravioli and you can be really creative with it using it as a base for other types of casseroles, vegetarian, using other sauces, cheeses, etc.
Debra Clark says
That's awesome Sue, I'm glad you've found such a versatile meal for the family! Leftovers freeze great too. Enjoy and thanks for coming back and sharing your comments!
Sue Turcsany says
Tried this recipe a few days ago. It's like lazy lasagna This is great in a pinch when you want something easy and quick but still tastes great. I doubled the recipe since I always like to have leftovers that can be easily reheated if the grandkids happen to stop by and are hungry (which is usually the case). This is a clever use of frozen ravioli and you can be really creative with it using it as a base for other types of casseroles, vegetarian, using other sauces, cheeses, etc.
Michelle Bogart says
It's been a long time since we tried one of your recipes, but I am cooking again. We LOVED this one, my son just suggested a meat ravioli to lessen the amount of cheese. Definitely a keeper.
Debra Clark says
Meat ravioli is a great swap Michelle, I bet that was super yummy! Glad you're back cooking, I sure appreciate your support!
Susan Turcsany says
Going to try making this over the weekend. Have some frozen ravioli (cheese) that I bought on sale and wasn't sure what to do with it. Usually just serve it with marinara sauce as a side dish. This looks great and I don't have to go out and buy anything as I have all the ingredients on hand. I'll write a review after I make it.
Debra Clark says
Wonderful Susan, enjoy that yummy casserole!
mary shelby says
Your recipes make you hungry lol
Debra Clark says
Ha! Then I'm doing my job! 🙂
James says
Even the picky eater loved it.
I used Italian sausage, ricotta instead of cottage cheese and fresh tortellini pasta. Probably would have been easier to spread the soft cheese over ravioli but I used what I had and it turned out great.
Debra Clark says
Even the picky eater loved it? That's high praise James!! Thanks for sharing! And your variations sound great. Thanks for sharing.
Lois says
Another great recipe. You can use either sausage or ground beef to make this dish. A great way to make you ravioli standout and be special. Love it.
Bowl Me Over says
I'm so glad you've enjoy this recipe. It's such an easy casserole!