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Overhead view of baked ravioli casserole in a cream dish topped with melted mozzarella, marinara, and fresh basil, with a serving of ravioli on a plate beside it on a blue surface.
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5 from 3 votes

Simple Baked Ravioli Casserole

This easy ravioli casserole uses pre-made ravioli, marinara sauce & cheese for a hearty weeknight meal that’s ready in under 30 minutes.
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Mimi Harrison

Ingredients

  • 2 250g packet spinach and ricotta ravioli
  • 2 400ml jars of marinara
  • 2 125g balls of mozzarella
  • 50 g parmesan
  • 1 zucchini, coarsely grated
  • Fresh basil to serve

Cupboard essentials

  • Salt
  • Pepper
  • Optional red pepper flakes

Instructions

  • Preheat oven to 400°F/200°C.
  • Start by grating the zucchini into a clean tea towel or cheesecloth. Squeeze to remove the excess moisture. As much as you can so that the sauce doesn’t end up watery.
  • Add a layer of around 200ml of marinara, then a thin layer of courgette, then ravioli. Repeat until you’re out of ravioli.
  • Finish the final top layer with all of the remaining marinara, torn mozzarella and parmesan. Pop in the oven for 20-25 minutes.
  • Finish with fresh basil, a crack of salt, pepper and optional red pepper flakes. Delicious!

Notes

  • You need to squeeze the courgette or really well, as any leftover water can make the ravioli casserole too loose. Press it dry to avoid a watery result.
  • After you pull it out of the oven, leave it for 5 minutes before serving.