Easy Baked Ravioli (4-Ingredients)

During the busy holiday season, this Easy Baked Ravioli Casserole is the kind of dish every cook should have up their sleeve. It's the ultimate shortcut comfort food, made with just four pantry staples, and it turns out perfectly every time: bubbly, cheesy, and satisfying enough to feed family, friends, or that surprise knock at the door.

Ready in: 35 minutes | Serves: 6-8 | Difficulty: Easy | Make-Ahead Friendly

Why You’ll Love This Recipe

• If anyone rings the doorbell unexpectedly, or a kids' meltdown hits during holiday chaos, this casserole, like my One-Pot Lasagna Soup, is my go-to rescue.
• Sometimes called "ravioli lasagna" or "lazy lasagna," it's one of the recipes I always keep in my apron pocket, ready to pull out for potlucks, neighbor drop-offs, or last-minute dinners.
• Like my Chicken and Dumplings with Biscuits and Mexican Pork Stew, it's no fuss, has no long ingredient list, is kid-friendly, and delivers enough comfort food to feed a crowd or share with a sick friend.

Main Ingredients and Easy Substitutions

• Frozen or fresh ravioli - choose cheese ravioli or even a flavored variety to keep that four-ingredient simplicity but add personality.
• Jarred marinara sauce - use your favorite brand; something rich with herbs, or roasted garlic, can elevate flavor without extra effort. I like to use RAOs.
• Mozzarella (or Italian cheese blend) - gives that melty, gooey texture that everyone loves.
• Italian sausage - This is where all the big flavor comes from! You can use mild or spicy sausage, depending on your crowd. It adds richness and depth to the sauce so you don't need extra seasonings. If you'd rather lighten things up, substitute ground turkey or chicken sausage, or go meatless with a meaty marinara or plant-based sausage crumbles for the same hearty feel.
• (Optional: sprinkle with Parmesan before baking or serving for a touch of salty depth.)

Recipe Variations

• Vegetable boost: fold in sautéed spinach, mushrooms, bell peppers, or zucchini for extra veggies.
• Flavor twist: try flavored ravioli (spinach + cheese or butternut squash ravioli) or swap in a roasted garlic marinara to give holiday flavor.
• Make ahead / freeze: assemble unbaked casserole and freeze. When ready, bake directly from frozen, adding a few extra minutes to bake time.
• Mini portions: use smaller pans (Two 8-inch square or disposable loaf pans) to bake smaller quantities, perfect to drop off to neighbors or portion into meal prep containers.

How to make Baked Ravioli

Making this baked ravioli couldn't be easier; just cook, layer, and bake!

1. Preheat the oven to 350°F.
2. Cook the sausage: In a large skillet over medium heat, cook the Italian sausage for 4-7 minutes, breaking it up with a spoon, until it's browned and no longer pink. Drain off any excess grease.

3. Assemble the casserole: Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.

4. Layer half of the frozen ravioli over the sauce, followed by half of the cooked sausage, half of the remaining sauce, and half of the mozzarella.

5. Repeat the layers with the remaining ravioli, sausage, sauce, and cheese.
6. Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.

7. Serve: Let rest a few minutes before serving. Garnish with parsley, or sprinkle with Parmesan if desired.

Serving Ideas

• Serve with this Fall Panzanella Salad or my simple Spinach Salad with Apples and Pecans.
• Add a slice of Texas Toast Garlic Bread or my Garlic Cheese Pull-Apart Bread to soak up the sauce.
• Garnish with chopped fresh basil or parsley for a fresh pop of color (great for potluck presentation or neighbor gift).
• Portion into individual casserole dishes or disposable pans for gifting or sharing.

Recipe FAQs

Storage Tips

• Cool casserole completely before storing to preserve texture.
• Transfer to airtight containers or wrap with foil.
• For freezing: assemble with foil cover, freeze unbaked. Thaw overnight if possible or bake directly from frozen, adding about 10 extra minutes to ensure heated through.

Tips to Ensure This Recipe Turns Out Perfectly

• Use quality marinara: With only four ingredients, every one counts! Choose a sauce you love straight from the jar, it's the backbone of flavor here. I like RAO’s.
• Don't thaw the ravioli: Layer them in frozen. Thawing can make them stick together or turn mushy.
• Drain the sausage well: Removing extra grease keeps the sauce from separating and helps the cheese melt evenly.
• Let it rest before serving: Give it 5 minutes out of the oven so the layers can set; it'll slice and serve more neatly.
• Make it ahead: Assemble the casserole earlier in the day, refrigerate, then bake when you're ready. Perfect for busy weeknights or holidays.

More Quick Fix Casseroles with Maximum Comfort and Minimal Effort You'll Love

If you like recipes like this, check out more of my main dish recipes.

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