Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or hot), casings removed
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 48 oz marinara sauce (2 x 24-oz jars)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 24 oz cheese ravioli (fresh refrigerated or frozen)
- 3 cups shredded low-moisture mozzarella, divided
- 3/4 cup grated Parmesan, divided
- 1/3 cup chopped fresh basil or parsley (optional, for serving)
Do This
- 1. Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- 2. Brown sausage in olive oil 6–8 minutes; add onion 3 minutes, then garlic 30 seconds.
- 3. Stir in marinara, Italian seasoning, and red pepper flakes; simmer 5 minutes.
- 4. Layer: 1 cup sauce, half the ravioli, 1 cup mozzarella, 1/4 cup Parmesan. Repeat; finish with remaining sauce and cheese.
- 5. Cover with foil and bake 25 minutes.
- 6. Uncover and bake 12–15 minutes until bubbly and browned in spots.
- 7. Rest 10 minutes; garnish with basil/parsley and serve.
Why You’ll Love This Recipe
- Lasagna comfort, half the effort: ravioli stands in for the noodles and ricotta layer.
- Family-friendly and hearty: cheesy, saucy, and packed with Italian sausage (or keep it vegetarian).
- Great for busy nights: minimal prep and mostly hands-off baking time.
- Makes excellent leftovers: the flavors get even better the next day.
Grocery List
- Produce: 1 small yellow onion, 1 head garlic, fresh basil or parsley (optional)
- Dairy: shredded low-moisture mozzarella, grated Parmesan, cheese ravioli (refrigerated or frozen)
- Meat (optional): 1 lb Italian sausage (mild or hot)
- Pantry: olive oil, marinara sauce (48 oz), Italian seasoning, red pepper flakes (optional), kosher salt, black pepper
Full Ingredients
For the Sauce
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or hot), casings removed (optional; see variations for meatless)
- 1 small yellow onion (about 6 oz), finely chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tbsp)
- 48 oz marinara sauce (2 x 24-oz jars)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp kosher salt, plus more to taste (optional; depends on your marinara and sausage)
- 1/4 tsp freshly ground black pepper
For the Casserole
- 24 oz cheese ravioli (fresh refrigerated or frozen; do not boil first)
- 3 cups shredded low-moisture mozzarella (about 12 oz), divided
- 3/4 cup grated Parmesan, divided
For Serving (Optional)
- 1/3 cup chopped fresh basil or parsley
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Position a rack in the center of the oven and preheat to 375°F. Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray.
Keep a sheet of foil handy; you’ll cover the casserole for the first part of baking so it heats through without drying out.
Step 2: Brown the sausage and soften the aromatics
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb Italian sausage and cook for 6–8 minutes, breaking it into small crumbles, until browned and cooked through.
Add the chopped onion and cook for 3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
Step 3: Simmer the marinara for quick, extra flavor
Pour in the 48 oz marinara sauce. Stir in 1 tsp Italian seasoning, 1/4 tsp red pepper flakes (if using), 1/2 tsp kosher salt (optional), and 1/4 tsp black pepper.
Bring to a gentle simmer and cook for 5 minutes. This quick simmer helps the sauce pick up all the savory bits from the pan and taste more “slow cooked” with very little effort.
Step 4: Build the first layer
Spoon about 1 cup of sauce into the bottom of the prepared baking dish and spread it out (this prevents sticking and keeps the ravioli tender).
Arrange half of the ravioli (12 oz) in a single layer. It’s fine if there’s a little overlap; just aim for fairly even coverage.
Sprinkle on 1 cup mozzarella and 1/4 cup Parmesan.
Step 5: Finish layering like lasagna
Spoon on about 2 cups more sauce, spreading it out so most ravioli are coated. Add the remaining 12 oz ravioli in a single layer.
Top with the remaining sauce (use enough to cover the ravioli well so they cook through and stay saucy).
Finish with the remaining 2 cups mozzarella and remaining 1/2 cup Parmesan.
Step 6: Bake covered, then uncovered until bubbly
Cover the dish tightly with foil (try not to press the foil into the cheese). Bake at 375°F for 25 minutes.
Carefully remove the foil and continue baking for 12–15 minutes, until the sauce is bubbling around the edges and the cheese has browned in spots.
If you want a more golden top, broil on High for 1–2 minutes at the end, watching closely so it doesn’t burn.
Step 7: Rest, garnish, and serve clean slices
Let the casserole rest for 10 minutes before cutting. This helps the layers set so you can serve neat portions (and it’s also safer, because the filling and sauce are very hot).
Sprinkle with chopped fresh basil or parsley if desired. Serve with a simple green salad and garlic bread for maximum comfort-food vibes.
Pro Tips
- Do not pre-boil the ravioli: they cook perfectly in the sauce while baking. Just be sure the ravioli are well coated with sauce.
- Use low-moisture mozzarella for the best melt: fresh mozzarella can make the casserole watery (still tasty, just softer).
- Want it saucier? Add an extra 1/2 cup marinara (or a splash of water) if your sauce is very thick or you’re using frozen ravioli.
- Prevent cheese from sticking to foil: lightly spray the foil with nonstick spray before covering.
- Resting matters: that 10-minute rest makes the difference between soupy scoops and clean, lasagna-like squares.
Variations
- Vegetarian baked ravioli casserole: skip the sausage. Add 8 oz sliced mushrooms and cook them with the onion until browned, or stir in 5 oz baby spinach until wilted before adding marinara.
- Extra meaty: use 12 oz cheese ravioli + 12 oz meat ravioli, or swap half the sausage for 1 lb ground beef (brown it the same way).
- Creamy tomato twist: stir 1/2 cup heavy cream into the simmering marinara for a richer, rosé-style sauce.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat portions in the microwave (2–3 minutes, depending on portion size) or reheat the whole dish covered in a 350°F oven for 20–25 minutes until hot.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or bake from frozen (covered) at 350°F for 60–75 minutes, uncovering for the last 10–15 minutes.
Make-ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake at 375°F covered for 35 minutes (extra time for the cold dish), then uncover and bake 12–15 minutes more.
Nutrition (per serving)
Approximate per serving (1/8 of casserole): 520 calories, 28 g protein, 38 g carbs, 28 g fat, 9 g saturated fat, 4 g fiber, 1,250 mg sodium. Values vary by brand of ravioli, sauce, and sausage.
