Name: Baked Ravioli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 people
Ingredients: 2- 24oz Bags Celentano Mini Rounds Cheese Ravioli; 2- 24oz jars of spaghetti sauce (My fav is Victoria Tomato Basil); 2 cups shredded mozzarella cheese; 1- 15 oz Galbani Ricotta Cheese; 1/4 tsp oregano; 1/2 tsp dried basil; 1/2 tsp McCormick Perfect Pinch Italian Seasoning; 1/8 tsp pepper; 1/8 tsp salt

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Looking for a simple weeknight meal? Try my family’s favorite Cheesy Oven Baked Ravioli Recipe. This recipe is just one of many kid-friendly weeknight meals found on my Main Dish recipe page.

I love a good lasagna just as much as the next girl, but prepping everything and putting one together can be so time-consuming. Well, this baked ravioli recipe is one easy way to get the flavor of a lasagna in half the time. Just cook the ravioli noodles and heat up the sauce and start layering.

This recipe is meatless. We like to go meatless a couple times a week. You could, however, add ravioli with the meat inside or sausage, ground beef or turkey to the sauce for added flavor. Customize this recipe way your family would like it. You can make this a great meal by serving this baked ravioli with a crusty French baguette and a small side salad. Here’s how to put it all together.

Cheesy Oven Baked Ravioli

Baked Ravioli

Ravioli layered and baked in a casserole dish.

Course Main Course

Cuisine Italian

Keyword baked ravioli

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 people

Calories 600 kcal

Ingredients

2- 24oz Bags Celentano Mini Rounds Cheese Ravioli
2- 24oz jars of spaghetti sauce My fav is Victoria Tomato Basil
2 cups shredded mozzarella cheese
1- 15 oz Galbani Ricotta Cheese
1/4 tsp oregano
1/2 tsp dried basil
1/2 tsp McCormick Perfect Pinch Italian Seasoning
1/8 tsp pepper
1/8 tsp salt

Instructions

Heat oven to 350 degrees.
Cook ravioli noodles according to the package. Set aside.
Mix the ricotta cheese, oregano, salt, and pepper together and set aside.
Heat spaghetti sauce in a saucepan over medium-low heat.
Add basil and Italian seasoning to the sauce. Simmer for 10 minutes.
Grease a 13 x 9 casserole dish with cooking spray. Pour a large spoonful of sauce into the bottom of the casserole dish.
Layer ravioli noodles in the bottom of the casserole dish.
Top layer of raviloi noodles with drops, the size of a tablespoon, of the ricotta mixture and sprinkle with mozzarella cheese. Top with sauce and repeat steps.
Top last layer, the top layer with mozzarella cheese.
Bake for 35-40 minutes. Serve with crusty bread.