Cheesy Baked Ravioli Recipe

Ash Tyrrell

Cheesy Baked Ravioli Recipe

I just made this cheesy baked ravioli, and I can't believe how simple and delicious it turned out. This recipe has become my go-to for busy weeknights when I crave a comforting, home-cooked meal without the fuss.

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Prep Time 5

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

32 pieces frozen cheese ravioli approx. 1 pound: Using frozen ravioli is a time-saver, as there's no need to boil them beforehand. They cook perfectly in the sauce, absorbing all the delicious flavors as they bake.
1 26 ounce jar spaghetti sauce: A good quality jarred sauce works perfectly. I prefer a tomato and basil flavor for a classic Italian taste, but your favorite variety will work just as well.
3 ounces sliced pepperoni: This adds a wonderfully savory and slightly spicy kick. For a vegetarian option you can simply omit it.
1/2 cup shredded parmesan cheese: For the best melt and flavor grate your own Parmesan from a block. It melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
1/2 cup shredded mozzarella cheese: Freshly shredded mozzarella is also recommended here. It creates that irresistible stringy cheese pull that makes baked pasta dishes so satisfying.

Method

First, preheat your oven to 350°F (175°C). While it's heating up, lightly grease your 8x8 glass baking dish to prevent the ravioli from sticking. This simple step makes serving and cleanup much easier later on.
Arrange half of the frozen cheese ravioli (about 16 pieces) in a single layer at the bottom of your prepared dish. Pour half of the spaghetti sauce over them and give it a gentle stir. Make sure all the ravioli are evenly coated in the sauce.
Place the pepperoni slices in a single layer over the sauce-coated ravioli. Then, sprinkle the shredded Parmesan cheese evenly over the entire dish. This creates a savory, cheesy middle layer that adds a ton of flavor.
Place the remaining ravioli on top of the Parmesan cheese, creating another single layer. Spoon the rest of the spaghetti sauce over this top layer. Take a moment to ensure all the ravioli are well-covered with sauce to help them cook through.
Arrange the last of your pepperoni slices over the top layer of sauce. Finally, sprinkle the shredded mozzarella cheese evenly over the entire dish. This top layer of mozzarella will melt into a golden, bubbly crust.
Cover the dish with aluminum foil and bake for 30 minutes. The foil traps steam, which cooks the frozen ravioli perfectly. During the last 5 minutes of baking, you can remove the foil if you prefer a more golden-brown cheese topping.

Notes

I find that letting the baked ravioli rest for about 5-10 minutes after it comes out of the oven is a game-changer. This allows the layers to set, making it much easier to serve without it falling apart.
To prevent the top layer of mozzarella from sticking to the aluminum foil, I lightly spray the underside of the foil with cooking spray before covering the dish. It's a simple trick that ensures all that cheesy goodness stays on your pasta.
Sometimes I mix a little minced garlic or Italian seasoning into the jarred spaghetti sauce to give it a more homemade flavor. It’s a small step that adds a surprising amount of depth.
If you have extra time, using fresh ravioli instead of frozen works too. You'll just need to reduce the baking time by about 10 minutes, as it will cook faster.