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I first tried this recipe when I was pregnant with Spencer and I was looking for freezer-friendly meals that I could stash away for the crazy newborn days. It has now become a staple in our house because it’s one of those perfect meals for busy parents. With just 4 ingredients and 5 minutes of prep, my Dump-and-Bake Ravioli Casserole is an easy dinner recipe that the whole family will love!
How to Make Ravioli Casserole | 1-Minute Video
This recipe was originally published on the blog way back in October of 2013, but I have continued to tweak it over the years and I finally got around to taking some updated photos. So here we go again — giving some new life to the very first dump-and-bake recipe that I ever shared!
I’m not kidding you when I say that this is seriously the easiest way to cook dinner! You just assemble a lasagna-style dish using FROZEN ravioli — you don’t even have to thaw them first!
And with only 4 ingredients necessary for the ravioli casserole, it’s a meal that you can throw together with pantry (or freezer) staples when you don’t have anything else planned on the menu! Great for those hectic nights when you don’t want to make another stop at the grocery store.
Here’s the quick and easy 5-minute preparation for a Dump-and-Bake Ravioli Casserole:
Start by spreading a very thin layer of marinara sauce in the bottom of a large baking dish (about 9 x 13 inches).
Top the sauce with half of your frozen ravioli. I use a basic cheese ravioli from the freezer section at my local grocery store, but you can substitute with your favorite brand and filling.
Next, top the ravioli with about half of your remaining marinara sauce and sprinkle with half of your mozzarella cheese.
After another layer of ravioli, sauce, mozzarella, and a sprinkling of Parmesan, cover the dish with foil and pop it in the oven for 20 minutes.
You’ll want to remove the foil for the final 20 minutes or so, which allows some of the liquid to bake off and the cheese to get crispy and browned on top. It’s ravioli casserole perfection!
How to Assemble the Ravioli Casserole for the Freezer:
You can prep this dinner in advance and keep it stashed in the freezer until you’re ready to bake it! To do so, simply follow the recipe instructions through step 5. Cover tightly with foil and freeze the unbaked casserole for up to 3 months.
When you’re ready to serve it, pull it out of the freezer and bake as instructed. You might need to add a few more minutes to the cooking time, but just keep your eye on it and make sure that it’s heated through before serving. This is definitely a must-have in every mom’s recipe file!
Serving Suggestions
Serve the baked ravioli with any of your favorite Italian-inspired sides. Here are a few options that go well with the casserole:
- Garlic breadsticks, garlic bread, homemade focaccia, or a crusty loaf of no-knead Dutch oven bread
- Green salad dressed with balsamic vinaigrette or Caesar salad
- Roasted broccoli or asparagus
- Sauteed asparagus
- 2-ingredient Italian sugar snap peas
- Sauteed spinach with garlic
Recipe Variations and Tips for the Best Ravioli Casserole Recipe
- Add spinach for some extra veggies in the dish.
- Instead of the vegetarian ravioli casserole, appeal to meat-lovers with some browned Italian sausage or ground beef in the sauce.
- If you’re serving a smaller family (or cooking just for 2), cut all of the ingredients in half and prepare the casserole in an 8-inch square pan. The rest of the cooking instructions remain the same, although you may be able to shorten the total baking time by a few minutes.
- Prepare two smaller casseroles in 8-inch square pans. Bake one now, and freeze the second for a later meal!
- Store leftover casserole in an airtight container in the refrigerator for 3-4 days.
More Ravioli Recipes to Try
- Shrimp with Ravioli
- Ravioli Casserole with Alfredo Sauce and Chicken
- Crockpot Ravioli Casserole
- Ravioli and Meatball Casserole
Dump-and-Bake Ravioli Casserole
Equipment
Ingredients
- 24 oz. package frozen cheese ravioli
- 23 oz. (or about 2.5 cups) marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
- Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
- Arrange half of the frozen ravioli in a single layer over the sauce.
- Top with half of the remaining marinara sauce and half of the mozzarella cheese.
- Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Video
Notes
- Add spinach for some extra veggies in the dish.
- Instead of the vegetarian ravioli casserole, appeal to meat-lovers with some browned Italian sausage or ground beef in the sauce.
- If you’re serving a smaller family (or cooking just for 2), cut all of the ingredients in half and prepare the casserole in an 8-inch square pan. The rest of the cooking instructions remain the same, although you may be able to shorten the total baking time by a few minutes.
- Prepare two smaller casseroles in 8-inch square pans. Bake one now, and freeze the second for a later meal!
- Store leftover casserole in an airtight container in the refrigerator for 3-4 days.
This is so easy! Thanks for the quick weeknight idea!
I hope you get to try it, Karly! The easiest!!!
This is so delicious and easy!
Yessssss! Thanks, Dana! 🙂
Question…Im cooking for a potluck, should i bake tonight and reheate in the morning, or prep the frozen ravioli and cook in the morning. Not sure how it will taste reheated
I would wait to bake it just before serving. I never think pasta casseroles are as good when reheated since the pasta absorbs the sauce and it tends to dry out a bit. 🙂
Thanks! Believe it or not, I’d never made anything using frozen ravioli before and really didn’t know how to make use of a bag of bought. I didn’t want to dirty an extra pot to boil, nor did I have the time or patience, LOL. This was SO easy, just “dump” everything in and good to go! I didn’t have enough mozzarella on hand so I added some provolone that I had as well as a boy of cheddar cheese. Came out absolutely gooey and delicious! Love that it’s only one dish and that same casserole dish can move to the fridge to store leftovers afterwards. Love how easy substitutions are as well. Thank you, thank you!! This is definitely moving into regular rotation.
Wonderful, Randi! I’m so glad that you enjoyed the dish. Thanks for taking the time to come back here and leave me a note! 🙂
Can you use refrigerated ravioli instead of frozen?
Hi, Kathy! Probably, but I haven’t actually tested it that way. The baking time will be different, and the fresh pasta might absorb a different amount of liquid than the frozen pasta, but it will likely be okay!
Hi,
I followed the instructions exactly. I used a 13 x 9 baking dish. Unfortunately, the Ravioli Casserole turned out very overcooked, dried out, and burnt on the edges! My oven temperature is accurate. I have no idea why it didn’t turn out right.
Hi, Robin! I’m sorry it didn’t work for you — I’ve never experienced that problem with this recipe, so I’m not sure what happened. It sounds like it was just overdone and needed to come out sooner? Again, I’m sorry it wasn’t a success. 🙁
I figured out why my Ravioli Bake got way overcooked! My oven wasn’t the problem. The spegetti sauce that I used was too thick, & even though I used a little bit extra sauce, it wasn’t runny enough & completely absorbed/cooked, thus a very dry, overcooked dish. So, I just made the recipe again, this time adding 1-1/2 cups of water to the pasta sauce before using it. The recipe turned out perfectly & was delicious!
Oh, well that’s good to know! Thanks for following up, Robin. I’m glad that you were able to make it work! 🙂
Just an idea~ get an oven thermometer and check to see how accurate your temp settings are. My oven runs a full 25 degrees hotter than the temp setting. If a recipe says to set my oven at 375, I’ll know to set my particular oven at 350. 🙂
I guess I’ll need to do that! Thanks for the idea. Nothing else I ever cook overcooks though.
Yes! That’s always a great idea, Alena. Thank you!
I have made this so many times and sometimes just google ravioli bake because I forget the oven temp… I’ve done 350-425 degrees on this. 350 definitely takes over an hour to get it cooked all the way through but definitely play with your oven temp! This was a meal I made when I was pregnant and continue to make for family get together a and for my family weekly. They love it. I make it for new parents too. It’s so fulfilling and so flavorful. You would never expect it to be so easy!
Thanks, Molly!
Mine does the same thing. In my house, ” Is 425 the instruction setting or our oven setting? ” is often said.
Why don’t you check your food as it’s cooking? A simple visual check could have avoided this in my opinion
I love your dump and bake ravioli I make it at least once a week now it is so easy and everyone that I have told about it loves it it’s the best
That’s so great to hear, Lisa! Thank you for letting me know and for sharing it with your friends, too. 🙂
Thanks, Blair! Searching for easy fix meals for my daughter to take back to college. Ravioli’s are one of her favs, This is just perfect.
Awesome! I hope that she enjoys the meal! 🙂
Hi:
I have made this and can you thaw the ravioli first instead of putting it in frozen? This is very good.
Thanks I will be changing my e-mail address a little later but will send you my new one.
Hi, Eunice! Yes — you can definitely thaw the ravioli first. Just decrease the cooking time to account for the thawed pasta. I don’t know the exact timing because I haven’t tested it this way, so you’ll just have to keep an eye on it. Enjoy!
Thanks I was a little late getting around to reply BUT I will use Frozen and follow the recipe as it is written. I can hardly wait to get it made. Thanks again my problem is I have WAY too many recipes I have now taken the time to go through and pick out the ones I really want to try and yours was one of them
Thanks again I will be making this SOON.
Awesome! Enjoy, Eunice!
I’m glad I can do my raviolis this way, as when I boil my home made raviolis , some burst open!! This should solve the problem!! I cook
Lasagna that way without boiling noodles. So basically this is the same thing!! Never skimp on a good home made sauce!!
Thanks, Peggy. Enjoy the meal!
Just found your recipe and I’m making this tonight since I have everything. I’m using a 3-cheese ravioli (I have 1/4 bag I need to use) along with some mushroom truffle ravioli..yum!. I’m adding some canned mushrooms, frozen spinach (thawed and liquid squeezed out) and some fully cooked frozen diced chicken. Really it took me 10 minutes to put this together and now I’m waiting to cook it! Thanks for sharing your recipe with everyone! I can’t wait to to try it!
Awesome! Enjoy, Bobbie! I’m sure it will be a hit. 🙂
How many people will this recipe serve? I need enough to serve 12.
Hi, Jane! In the top of the recipe card, you will notice that the recipe says that it serves 6 people. Of course that’s just an estimate, and it can vary depending on how much each person eats. To be safe, I would double the recipe and prepare two separate casseroles. That should give you enough to serve 12. Enjoy!! 🙂
Thank you so much. Can’t wait to try it. My friends might be delightfully surprised. Serving it Tuesday.
Wonderful! I hope they all love it!
It was awesome! My friends loved it. Thank you for a great and easy meal. It made my party a hit.
I’m so glad to hear that! Thanks for letting me know, Jane!
Hi! I am trying this tonight and wondered when you would add spinach? Fresh or frozen? Thanks!
Hi! We recommend adding it in step 4. Either fresh or frozen will work. Just be sure to drain the excess liquid if using frozen. We hope you enjoy!
Any suggestions or guidelines on adding some veggies to this?
Hi, Dominic! You can add just about any veggies that you like. A nice addition might include chopped onion, bell peppers, and sliced mushrooms. If chopped finely, you can just layer the raw ingredients right into the dish with the rest of the raw ingredients and they should be tender by the time the casserole is done. Another nice addition would be spinach — either fresh baby spinach leaves that wilt in the oven, or frozen and thawed chopped spinach that you squeeze dry before adding to the casserole when assembling.
This was absolutely incredible!!! So easy & very true to recipe! I followed every single instruction exact & my entire family is in heaven. Thanks so much for sharing this!!!
That makes me so happy to hear, Hannah! Thank you! 🙂
I had some frozen spinach mozzarella ravioli so I used them. My only differences were that I boiled the ravioli and then baked them. Also because of the spinach I shaved a little nutmeg on the ravioli before adding the sauce. This recipe is very adaptable and good with fresh herbs (at the end of course).
Sounds delicious! Thank you!
Third time in a month . Like right now. And we all love it.. let the kids pick out the flavor of ravioli.. ingredients on hand, and ❇️! Momma doesn’t have to go to the store❇️❇️ Thank you so much❇️❇️❇️ Cheers to all the moms and moms to be❇️❇️❇️❇️
Yay! So easy, right?! These are my favorite kind of meals — no grocery shopping necessary and the kids actually eat it! 🙂
Do I need to adjust the cooking time if I freeze the entire dish?
Hey, Katherine! Yes, you’ll either need to thaw the dish in the refrigerator overnight and then let it sit on your counter for about 30 minutes to come to room temp before baking; OR increase the baking time significantly if you’re starting with a frozen casserole. I can’t give you a specific amount of time for the frozen casserole since I haven’t tested it that way, but I would plan on at least an hour to an hour and 15 minutes (maybe even more).
What is the difference between marina sauce versus spaghetti sauce? Thanks!
Hey, Jeff! Technically, marinara is simply tomatoes and seasonings while spaghetti sauce contains more ingredients such as meat or other vegetables. In recipes like this, they’re often used interchangeably, so you can grab a jar of your favorite sauce — whether it’s labeled “marinara sauce” “spaghetti sauce” or something else like “tomato basil sauce.” They’ll all work! 🙂
Could not find 23 oz bags of ravioli, only 20 oz. So buy 2 bags or shorten the dish you cook it in. I had to go back and buy another bag of ravioli.
Made this tonight with ground beef mixed in the sauce and it was absolutely delicious!!!!
I’ve yet to try to make a regular lasagna, so I thought this would be great to get my feet wet and was so easy and fast to through together, just had to brown the ground beef before mixing in with the sauce….
my husband was delighted and stuffed by the time he finished eating!!
Thanks, Shannon! I’m so glad that you and your husband enjoyed it. It’s definitely a great option when you want a quicker version of lasagna! 🙂
This is differently a keeper, it’s my second time making it first with cheese ravioli and ground beef in the sauce. They all loved it. Now I’m I’m making it with a combination of meat and cheese ravioli. Thanks so much for the great recipe! Please continue to keep these simple recipes coming
Thanks, Sheila! I appreciate you taking the time to leave a note and let me know. 🙂
I made this a couple of weeks ago and it was deliciouus……..am making it right now with cheese and beef raviolis…..thanks for a quick and easy recipe to get dinner on the table in no time…..it’s yummy in my tummy
That’s awesome, Marti! I’m so glad that it was a hit! 🙂
I love this dish! I do mine a bit different with the same result. Spray the baking dish with vegetable oil, put a light layer of sauce on the bottom, place all ravioli in the baking dish, put remaining sauce and 1 can of diced tomatoes (any kind works but we like the basil, garlic and oregano), give it all a little mix and put the cheese on top. Bake at 400 degrees for 20 minutes uncovered. Viola! A dish even my picky eaters love!
Your version sounds equally delicious, Tina! Thank you!
During Covid, I am cleaning out the fridge and freezer and this is an excellent idea!
also found a half loaf of sourdough that will make a great garlic bread.
Pantry cooking can be really fun.
Sounds like the perfect meal, Lisa! Enjoy. 🙂
Searched “what to do with frozen ravioli’ and this popped up. Glad it did. Even my partner who hates cheese ravioli enjoyed it. Easy peasy. Thank you.
That’s wonderful! Thanks, Gee! So glad that you found the recipe. 🙂
What would be the baking time if you used mini?
Hi, Michele! I don’t know off the top of my head, but I would bake it covered for 20 minutes, then remove the cover and bake for another 10-15 minutes. Then check the ravioli to see if it’s tender. If so, you’re done. If not, just return it to the oven for a few more minutes, or until it’s completely done. Enjoy!
Very good!! Quick and easy! Covid cooking… The fam loved it and it took less than 5 minutes to put together! Thanks!
Thank you, Ell!
Made this last night and it was a hit with my husband. I loved it also. I have left overs. How do I re heat. It’s still in the baking dish I used to bake it thank you
So glad that you liked it, Alice! I would cover the dish with foil and warm in a 350 degree F oven until it’s heated through (maybe 15-20 minutes). Bring the dish to room temp on the counter before it goes into the oven.
I love this dish, have made it a few times. I add hamburger and onion, its soooo yummy! Next time i think i will add some spinach also, sounds good that way too. Thanks for sharing this recipe!
Wonderful! Thanks, Christina! It’s definitely really flexible, which is a nice way to make it work for your family, based on the ingredients that you have on hand. Enjoy!
Hi Blair, it’s in the oven as we speak! I love this idea- it skips the steps to wait for the water to boil & baby sit the raviolis, drain, put into a serving bowl or platter , then put sauce on them from another pot! NO WASHING ALL THOSE POTS & PANS! YAY! ONE CASSAROLE DISH TO COOK IN, SERVE & STORE!. SAVES SO MUCH TIME! AND WORK- I JUST POPPED IT IN THE OVEN- & SERVED & ATE! SO MUCH LESS TO WASH!
GREAT IDEA!…….. I’m heating my meatballs & sausage in the mircowave & there ya go!
So convenient, right?! I hope you enjoyed the meal!
IT WAS DELICIOUS, I’M never making it the other way again!
Yay! So glad to hear it!
Hi,
Can you use Meet Ravioli instead of Cheese Ravioli?
Thanks!!
Hi, Janice! Yes, any variety of ravioli will work. Hope you enjoy!
GURLLLLLLLL YOU JUST MADE MY NIGHT lol…. it’s now in the oven! Gotta be good, too easy!!
Awesome!! I know, so easy!! Hope you love it!
it was amazing! With a side of peas and garlic bread, what a meal! thank you again!
Excellent! Thanks, Debbie!
Do you know how I would adjust this for refrigerated ravioli? Thanks!
Hi, Christi! I would just decrease the total baking time, removing the dish from the oven when the pasta is tender. I would check the pasta after the first 20 minutes. It might only need 5-10 more minutes uncovered. Hope you enjoy!
I usually don’t comment on recipes I find/use online, but had to this time. Used your basic steps, but had to use products on hand. Made it with frozen beef ravioli, jar pizza sauce, and pizza cheese mix. Also cut ingredients in half for two people, but followed your layering and cooking instructions. Surprisingly it turned out wonderful, even with the alternate ingredients!! Thanks so much!
Wonderful, Lesa! I’m so glad that it worked with what you had on hand!
Thank you Blair for an amazingly delicious and easy recipe. The only thing I added was a generous sprinkle of dry Oregano on top before baking. I used a jar of sauce marketed by a favorite local restaurant. Yummy!
Wonderful! Sounds perfect, Del. 🙂
This was excellent thank you I did make change to do homemade meat sauce
I bet it was delicious with your homemade sauce, Penny! 🙂
Can an Alfredo sauce be used
Yes! I’ve done that as well. 🙂
After reading all the great reviews I am heading to the grocery store to pick up ingredients
Wonderful! Hope it’s a hit, Emma! 🙂
Can you use fresh ravioli? They have it in the refrigerated section. Also, when can I add spinach and should that be fresh or frozen?
Thanks soooooo much!
Hi, Erica! I haven’t tested this with fresh ravioli to know the exact cooking time, but yes — it should work. It will just cook a lot faster than the frozen ravioli, so you’ll need to keep an eye on the casserole and pull it out of the oven before the pasta is mushy and overdone.
I have made variations of yours in the crockpot without the cheese for about 3 hours on high. Add the cheese at the end for about 20 minutes. I like the crockpot over the oven in the hot summer months. Yum!
Great tip! Thank you!! 🙂
Absolutely love this recipe. I serve it to guests and it is always a hit. I buy fresh ravioli and then freeze it because I can’t find frozen. Works really well.
That’s great to hear, Sharon. Thank you!
Trying it tonight ! Thank you
Hope you enjoy, Laura!
This came out great! Very tasty and easy to make, thanks
Thank you! 🙂
I made this to give to new neighbors so easy and made one for my family as well
Wonderful! Thanks, Cindy!
Hi. I am a planner. If I am making this meal for a 6:00 dinner, how soon in the day can I prepare this dish? Or do I have to prepare just before I put it in the oven? Thanks! Jodi from Florida
Hi, Jodi! It should work to prepare this dish any time during the day, and then just keep it refrigerated until ready to bake. The ravioli will thaw, so you can probably reduce the cooking time slightly.
If you want to prep it more than about 8 hours in advance, I would assemble the dish and then stick it in the freezer. You can bake it directly from frozen (double the total baking time), or let it thaw overnight in the fridge before baking. Hope that helps!
Yes, thanks for getting back to me so quickly! Do you play pickleball? If so, I can return the favor by helping you out there…I teach pickleball… so much fun!
Thanks again
Jodi
Hi, Jodi! No, I’ve never played pickleball. I hear it’s a good time, though! Maybe in my future! 🙂
Wow thanks for sharing!! I looked up what to do with my ravioli, and with 10 minutes the lids and i had this all made and in the oven. Definately going into my list for this next ‘freezer foods before baby comes’ binge.
Perfect, Beka! Thank you!
Can you bake this at 350 If so how long will it take to cook
Hi, Mimi! That would probably be okay, but I haven’t tested it to know the exact timing. I find that pasta does better in the oven at a higher temp, so I prefer to stick with 400 degrees or higher. That said, 350 should be fine, and I would guess that maybe it will take about an hour?
Fantastic recipe. Straightforward, simple, not a ton of ingredients– and so filling and delicious. I have made this several times, and the fam loves it! Thank you!
Awesome! Thank you, Ava!
Making this for dinner tonight! I got some fresh spinach I’m going to add. Do you think I should cook it first or just layer it in?
Hi, Amanda! I think you can just layer the fresh spinach right in the dish. It will soften and wilt in the heat of the oven. Hope you enjoy the meal!
This was delicious! I did add some ricotta cheese and fresh mozzarella that I had in the fridge, and I used beef ravioli. I should have invited friends over because it was way too much for two people, but we will look forward to leftovers. A keeper!
Thank you, Suzie! 🙂
This is amazing! My kids love it!
Dump and bake ravioli casserole came out delicious. !!!
Yay! Thank you!
This is so easy and so delicious. I add a little extra sauce, just a personal preference. It’s so easy to change it up. This time I used spinach ravioli. Sometimes I add broccoli to the casserole or spinach. Easy to customize. Absolutely delicious, a staple in my house!
Thank you, Lori! So glad that you like it, and that it makes mealtime easy in your house. 🙂
It turned out good, but I had to use a bag and a half of ravioli, (more then 24 oz) and a jar and a half of sauce, (more the 23 oz) in order to do a full 9+13 bake dish..
Hi!
I would like to double this recipe, prep it the night before and refrigerate. When I bake it the next day, what bake time would you suggest, considering it’s doubled and the ravioli will have thawed overnight in the refrigerator. Thank you!
Hi Shawna,
For the best results, we recommend doubling the ingredients and making two casseroles as you might have trouble fitting it all into one. Then, cover them, and keep them in the freezer. When you’re ready to bake, do so directly from frozen, double the cooking time, and keep an eye on them in the oven!
Wonderful! Thanks for the speedy reply!
Of course. We hope you enjoy it!
I absolutely love this easy and delicious recipe! But there is a typographical error in the last paragraph of the directions, because it says to uncover the ravioli for the last 20 minutes of the cooking time, when the entire cooking time is only 20 minutes. Was it supposed to say 2 minutes? Five minutes? I don’t know! Hopefully someone will fix this.
Hi Jill!
The total cooking time is 40-45 minutes. The dish will need to bake for 20 minutes covered and 20-25 more minutes uncovered.
This was exactly the type of fast comfort food I was looking for. It came together so easily, and the husband and myself really liked it. He couldn’t stop eating it. Just like with any Italian dish it tasted even better the next day.
Yay! Thanks, Gina!
Can you use mini ravioli? Bake the same time and temp?
Thanks!!
Hi Suzanne,
We haven’t tested this recipe with mini ravioli, but it should work just fine! The temperature will stay the same. Just be sure to keep an eye on your ravioli as they’re likely to cook a little faster. We hope this helps!
This is our top favorite of all the dump & bake meals. Easy peasy and very quick.
Thank You for posting this.
Sandra W.
Thank you, Sandra! We’re so glad you enjoy it as much as we do.
My family loved this …super easy to prepare
We’re so glad, Abbie!
I loved this recipe and it’s easy to make. I used what I had, but plan to try it again with cheese ravioli and marinara sauce. I made the smaller version and just eyeballed the amounts and it turned out great. Delicious and easy.
Wonderful! Thanks, Joan!
I ate it when garlic bread and it was delicious. I’d make it again in the future. Thanks for the recipe.
We’re so glad you enjoyed it, Jalen!
For a ‘non-Italian’ bend, I combined a can of cream of mushroom soup with one envelope of onion soup mix and the broth from a 12.5 oz can of chicken breast, stirred until soup lost its thick, condensed appearance – then added the chicken breast (from the can), one can of mushrooms – pieces and stems, drained and about a 3/4 C of french fried onions I had left in my pantry. Followed the directions in layering and baking – – and it was delicious! I had made the original recipe above with much approval from my family – but didn’t have any marinara or pasta sauce in the house (and I, like another reader, wasn’t sure how to use frozen ravioli and didn’t want to boil first, dirty another pot, etc) PS: My family loved this as well… Maybe frozen raviolis (both cheese & other combos!) may become a freezer staple at our house!!!!
Thank you for your feedback, Jewel! We’re so glad you were able to make it work for you and that it’s a hit!
This was delicious! I made it last night and followed the instructions completely. So tasty. Thank you!
We’re so glad you enjoyed it, Wendy!
The family loved it, including the teenagers, and asked for it to be made again…SCORE!!!
Yay! A winner all-around. Thanks, Donna!
Hi Well it’s kinda of embarrassing.My boyfriend has 43 cans of raviolio’s when I began cooking for him.Poor baby!So I needed to rearrange the cabinets he has to be able to grab things needed.He was not willing to give up his raviolio’sSo since I usually cook from scratch thought about it and walla raviolo casserole came to mind! It’s delicious and we r both happy campers! Thanks for the recipe and delicious Ravioli casserole its so good and keeps the peace!Little by little the raviolis are getting used and making room for items that are needed!
We’re so glad we could help be part of the solution and that the casserole was a hit for both of you!
Can you use spaghetti sauce instead?
The flavor will be slightly different, but it will work just fine!
Can you use chicken ravioli from Costco for this recipe, or does it have to be cheese ravioli? I worry about the chicken being thoroughly cooked
Hi Lucille! We haven’t tested it but think it would work as long as the ravioli are frozen.
Hi! Love this recipe, wanting to do two separate and freeze, how long would you say it lasts in the freezer?
TIA!
Thank you, Brianne! This recipe can be frozen for up to 3 months. To do so, simply follow the recipe instructions through step 5. Cover tightly with foil and freeze the unbaked casserole. Hope this helps!
Tastes almost as bad as Chef Boyardee. Cheap ingredients and you can tell in the lack of flavor. If you have the pallet of a four year old this one is for you.
Great, easy, hearty recipe.we add a pound of crumbled, cooked Italian sausage.
Thank you, Jean-Marie! We’re so glad you enjoyed it.
My local grocery store has both beef and cheese ravioli so I alternated in each layer. I used Newman’s Own marinara (on sale 🙂 )but it seemed a little thick so I watered down a little so it spread more like pizza sauce. Thanks for the tip, Robin!
My grocer also has shredded ” 4 Cheese Mexican” blend, I’m going to try that next time, with a little salsa mixed in. Ought to be great!
Thanks Blair for all these “Dump & Bakes”. I’m the go-to guy for quick and easy!
I’m so glad that you find these recipes helpful, Russell. We all need easy go-to options to turn to when we don’t feel like cooking or when we’re busy!
Quick and easy recipe! I made a 1/2 recipe with an 8×8 dish, and it worked fine. I also added about 1/2 pound of browned ground beef as Blair suggested. A keeper!
We’re so glad it turned out well for you, Tim! Thank you for giving it a try.
I made this for the first time tonight using gluten free cheese ravioli from Aldi. It was wonderful! Normally, they fall apart when you boil them but not with this recipe.
I’m so glad that it worked well with the GF pasta, too. Thanks for letting us know, Angi!
Quick and delicious-perfect weeknight dinner!
We’re so glad you enjoyed it, Donna! Thank you for trying it out.
I don’t think I have ever left feedback on this recipe, despite the fact that I have made it several times for my brother and me. In fact, the casserole is in the oven as I write. :). We enjoy it! And, to respond to Dawn: I actually like Chef Boyardee foods; my brother and I ate them for lunch as children in the 1970s. Moreover, if the number of people who praise the recipe have, according to you, “the palate of a four-year old”, (not pallet) then we’re in good company. Which makes my brother as having the palate of a sophisticated four-year old; he really knows and enjoys Italian food. Last, I am grateful to Blair for sharing her recipes, and have cooked several of them, and they, like this one, were yummy. If one is going to leave a less-than-positive comment, show grace and class; it is a bad look to do otherwise.
Thank you for such kind words! We’re so glad you enjoy the recipe and appreciate you taking the time to leave your feedback.