Simple Baked Ravioli Casserole Recipe

When time’s tight, a baked ravioli casserole is my secret weapon for turning a few supermarket staples into something special. I add grated zucchini (hello hidden veg), pre-made ravioli, marinara, and cheese to make a bubbling, cheesy ravioli bake with zero boiling. Serve it with my Crispy Smashed Broccoli with Parmesan for a quick, balanced dinner. The baked ravioli casserole is a brilliant freezer meal and great for meal prep too!

Why you’ll love this recipe

My ravioli casserole recipe is one of my favourite “I can’t be bothered to cook” dinners and trust me, it’s a lifesaver!

• Customisable: Switch up the sauce, the ravioli flavour, or the toppings depending on what you have in the fridge. This ravioli casserole is a great base recipe, just like my Spicy Tomato Rice, so you can make it work for you.
• SO Fast & Easy: Think of it as a lazy lasagna with no pre-boiling or complicated layering. You literally just assemble it and pop it in the oven. It’s very budget-friendly and perfect for busy weeknights when you want dinner in under 30 minutes.
• Delicious: Every bite is cheesy, saucy, and full of gorgeous herby flavour from the marinara. It honestly tastes like you spent hours cooking, but it’s so cheap and quick.
• Family favourite: Even the fussiest eaters love this baked cheese ravioli, and because it reheats beautifully, it makes an amazing meal prep dish for the week ahead, like this 15 Minute Tuna Pesto Pasta. Plus, the hidden zucchini adds an extra boost of nutrients!

For another quick pasta fix, go with Easy Ragu Bianco (White Ragu), Spicy Rigatoni Vodka (Carbone Inspired), or this Green Goddess Pasta.

Ingredients

With just a few simple ingredients, the ravioli casserole delivers all the flavour and comfort of a big pasta bake.

• Ravioli: I love to use pre-made spinach and ricotta ravioli, either frozen or fresh. The ricotta filling in this cheese ravioli casserole turns super soft and creamy as it bakes.
• Sauce: A jar of marinara works beautifully here and keeps this recipe so quick. I like ones with garlic and basil to really deepen the flavour, but any will do. You could always use a homemade tomato sauce like my Easy Tomato Basil Sauce, too.
• Cheese: You need two types in this easy ravioli casserole! Mozzarella melts down into a perfect stretchy, gooey layer, while parmesan adds that essential salty hit right on top. It’s the same winning combo I use in the Best Aubergine Parmigiana Recipe!
• Courgette: One whole courgette (or zucchini) coarsely grated adds a fantastic boost of goodness to the casserole, bulking it out nicely and keeping the cost down.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

Here are a few ways to make this ravioli casserole totally your own and use up what you have in the fridge:

• Make it creamier: Add a bit of cream cheese into your marinara before layering, or go all out and swap the marinara for an Alfredo sauce! You could even make this delicious High Protein Cottage Cheese Pasta for a healthier alternative.
• Top with breadcrumbs: Mix breadcrumbs with a little olive oil or parmesan, then scatter them all over the top before baking. You’ll get a lovely golden crunch that turns this cheese ravioli bake into something next level.
• Add meat or spinach: Cooked ground beef, sausage, or an extra layer of spinach works so well layered into the frozen ravioli casserole. It bulks it out and adds even more protein! If you love that seasoned meat flavour in your pasta, you need to try my Easy Creamy Chorizo Pasta.
• Try a different flavour: Experiment with butternut squash, mushroom, or meat ravioli. Each filling gives the ravioli baked casserole a completely different vibe and personality.

How to make Baked Ravioli Casserole

Step 1: Grate one courgette (zucchini) and wrap it in a clean tea towel. Squeeze out as much liquid as you can so your sauce doesn’t go watery later.

Step 2: Spoon about 200ml of marinara sauce into the base of your baking dish. Lay out your ravioli in a single layer over the marinara.

Step 3: Sprinkle a thin, even layer of grated courgette over the ravioli, seasoning lightly with salt and pepper.

Step 4: Spoon more marinara over the courgette to cover the layer completely. Spread it out evenly with the back of the spoon.

Step 5: Repeat the layering until you’ve used all your ravioli. The top layer should be ravioli.

Step 6: Add the last of the marinara on top, then scatter over torn mozzarella and a sprinkle of parmesan.

Step 7: Bake at 200°C (400°F) for 20-25 minutes, until bubbling and golden on top.

Step 8: Finish with fresh basil, black pepper, and chilli flakes if you like a little heat.

Need something on the side? Try my Easy Din Tai Fung Cucumber Recipe, Crispy Air Fryer Baby Potatoes, or Simple Honey-Roasted Carrots & Parsnips Recipe.

Serving Suggestions

Serve this ravioli casserole as a hearty meal on its own, or pair it with something fresh or garlicky on the side for lunch or dinner!

Try it with one of these:

• Budget Green Goddess Salad
• Roasted Mediterranean Vegetables
• Frozen Garlic Bread in Air Fryer
• Cavolo Nero with Garlic & Lemon
• The Best Buttered Sauteed Leeks

Leftover Storage and Reheat Instructions

The great news is ravioli casserole leftovers keep really well, so definitely make extra if you can – it makes the best lunches!

Refrigerator: Let the bake cool fully before storing in an airtight container. Enjoy it within 3 days.

Freezer: This dish freezes surprisingly well, making it a fantastic meal prep option. Portion out your frozen baked ravioli for up to 2 months.

Reheat: Warm your portions in the oven at 180ºC (or 350ºF) until bubbling hot, or microwave with a small splash of water to help loosen the sauce.

Recipe FAQs

After enjoying this gorgeous casserole, try one of these easy sweets next: Chocolate Chip Microwave Cookies, Peanut Butter Rice Krispie Treats, or Chocolate Protein Muffins (Fudgy & High Protein).