This baked ravioli is a delicious extra cheesy pasta dish, that is easy to make, and so hearty, and delicious!
This baked ravioli is one of my favorite pasta dishes! I love a good baked pasta, because it’s such a comforting, and hearty, dish, and I love the extra delicious golden baked cheese on top.
This pasta dish starts with your favorite ravioli noodles. It can made with any flavor of ravioli, or even tortellini noodles. You could do lobster ravioli, chicken, ground beef, or even pumpkin! Though this dish can be a great vegetarian dinner option, with a simple cheese ravioli!
Then it’s all covered in a quick, and delicious homemade pasta sauce, and covered with lots of cheese, and baked to golden perfection.
This baked ravioli is adapted from Martha Stewart’s version.
How to make baked ravioli?
First you’ll make your sauce, you’ll heat some olive oil in a large sauce pan. Then add in some garlic and saute it for a couple minutes, until its golden and fragrant. Add in the spices, and your canned tomatoes. Break up the tomato chunk pieces with your spoon, and stir it all together. If you don’t want your chunky tomato pieces, use an immersion blender, or remove the chunks and blend them up in a blender till they’re mostly gone. Return it to the sauce and let the sauce cook for about 15 minutes at a simmer.
Cook the ravioli noodles in a large pot, until they are mostly soft. They don’t need to cook all the way because the pasta will continue to cook in the sauce in the oven.
Toss the pasta with the tomato sauce and pour it into a 9×13 pan. Top the pasta with the parmesan, and mozzarella cheese. Bake until the pasta is golden, and serve it up hot!
What to serve with baked ravioli?
- garlic breadsticks
- roasted vegetables
- sweet carrots
- side salad
- caesar salad
- antipasti salad
- fruit salad
This dish is also a great make ahead dish because you can whip it all up a few hours, or up to 2 days before you want to bake it. Cover the pan and stick it in the fridge, then bake it right before dinner time.
You’ll probably need to add 5 to 10 minutes to the baking time if you’re baking it straight from the cold fridge.
This baked ravioli is such a perfect comfort dish, and a great way to get back into having dinner ready for your family again now that the new year has started. (Did anyone else eat out way too much over the holidays?)
It’s definitely going to be a dish your whole family will love, and it reheats deliciously, so it’s great for leftovers too!
More Pasta Recipes:
- Spinach Dip Pasta
- Chicken Bacon Ranch Pasta
- Slow Cooker Lasagna
- One Pot Chicken Alfredo
- Chicken Pot Pie Noodles
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- 1 TBS olive oil
- 1 1/2 TBS minced garlic (minced)
- 14.5 oz can stewed tomatoes
- 14.5 oz can diced Italian flavored tomatoes
- 1 tsp thyme
- 1/2 tsp oregano
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 2 lbs ravioli noodles (frozen or fresh works)
- 1 cup shredded mozzarella
- 1/4 cup shredded Parmesan
- Large Mixing Bowl
- Preheat the oven to 425 degrees Fahrenheit.
- Heat olive oil in a large sauce pan over medium heat.
- Add minced garlic and sauté it till golden, for about 1 to 2 minutes.
- Add canned tomatoes, thyme, oregano, and salt and pepper.
- Bring sauce to a boil and then reduce heat to a simmer.
- Break up the tomato chunks with a spoon as much as possible. -- You can use an immersion blender, or remove the chunks and blend them with a blender if you don't want a chunky sauce (and return blended mixture to the sauce.)
- Simmer the sauce for about 15 minutes.
- While the sauce is simmering, cook the ravioli in a large pot of boiling water, a couple minutes less than stated on their packaging. (The noodles don't need to be fully cooked as they'll keep cooking in the oven). Drain the water from the noodles.
- Toss the pasta and sauce together in a large bowl.
- Pour the covered pasta into a 9×13 pan.
- Top the pasta in the pan with the mozzarella and Parmesan cheeses.
- Bake for 20-25 minutes, until the cheese is golden on top, and the pasta is hot throughout.
This baked ravioli was first posted on July 9, 2011. The photos and text were updated on January 11, 2021.