Easy One Pan Creamy Baked Ravioli Recipe | Cheesy Comfort Dinner Idea
This one-pan creamy baked ravioli layers refrigerated ravioli with a quick cream-marinara sauce and plenty of cheese for a cozy, low-effort dinner. Everything bakes bubbly and golden with minimal prep and easy cleanup.
Ingredients
Ingredients
- Ravioli, fresh or refrigerated (20–25 ounces; any filling such as cheese, spinach, or beef)
- Marinara sauce (24 ounces)
- Heavy cream (3/4 cup)
- Low-moisture mozzarella, shredded (2 cups)
- Parmesan, finely grated (1/2 cup)
- Olive oil (1 tablespoon), plus more for drizzling if desired
- Garlic, minced (2–3 cloves)
- Italian seasoning (1 teaspoon)
- Red pepper flakes (1/4 teaspoon, optional)
- Fresh basil or parsley, chopped, for garnish
- Salt, to taste
- Black pepper, to taste
Instructions
Instructions
- Heat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
- In a bowl, combine the marinara, heavy cream, minced garlic, Italian seasoning, red pepper flakes if using, and a pinch of salt and black pepper, then taste and adjust seasoning.
- Spread a thin layer of the creamy sauce in the bottom of the baking dish.
- Arrange half of the ravioli in an even layer, top with half of the remaining sauce, and sprinkle with 1 cup mozzarella and a couple tablespoons of Parmesan.
- Repeat with the remaining ravioli, remaining sauce, and the rest of the mozzarella and Parmesan.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for 10–15 minutes more, until the edges are bubbling and the top is golden in spots; broil 1–2 minutes if you want extra color, watching closely.
- Let the baked ravioli rest for 5–10 minutes, then garnish with chopped basil or parsley and a crack of black pepper before serving.
Notes
Use thicker marinara to prevent splitting when mixed with cream. Do not boil refrigerated ravioli first; for frozen ravioli, add 5–10 minutes to the covered bake time. If the sauce tastes sweet, add a pinch of salt; if flat, add a splash of cream or extra Parmesan. Pair with a salad and garlic bread; finish portions with a drizzle of olive oil and extra Parmesan. Store leftovers refrigerated up to 4 days or freeze up to 2 months; reheat covered at 350°F until warmed through or microwave in short bursts. Assemble up to 24 hours ahead and refrigerate; add 5–10 minutes to the first covered bake.