Effortless Baked Frozen Ravioli: Your Ultimate No-Boil Weeknight Dinner
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Imagine a delicious, hearty, and incredibly simple Italian-inspired meal that practically cooks itself. Our Baked Frozen Ravioli recipe delivers just that! This no-fuss, no-boil method transforms a bag of frozen ravioli and a jar of marinara sauce into a cheesy, bubbling casserole that’s perfect for busy weeknights. Forget the extra pot and the hassle of boiling pasta – this recipe layers convenience with irresistible flavor, making it a true lifesaver for families and anyone seeking maximum comfort with minimal effort.
This dish is a vibrant celebration of classic Italian flavors, bringing together tender pasta, rich tomato sauce, and gooey melted cheese in every bite. It’s a true crowd-pleaser that satisfies even the pickiest eaters and provides a comforting embrace after a long day. Get ready to add this quick, cheesy, and utterly delicious recipe to your regular dinner rotation!

What You’ll Need to Make This Easy Baked Ravioli Casserole
This recipe shines in its simplicity, relying on readily available ingredients to create a rich and satisfying meal. You’ll only need a handful of items, most of which you might already have in your pantry or freezer!

- Italian-style breadcrumbs: These add a fantastic textural contrast and a boost of savory flavor to the top of your casserole. The Italian seasoning blend within the breadcrumbs complements the marinara beautifully.
- Frozen ravioli: The star of our show! Any type of frozen ravioli will work here – cheese, meat, spinach and ricotta, or even a mushroom variety. The beauty is that you don’t need to thaw or boil them first; they cook perfectly in the oven.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, salty depth that melts into a golden crust on top. It’s an essential finishing touch.
- Mozzarella cheese: For that ultimate gooey, stretchy cheese pull that everyone loves in a pasta bake. Shredded mozzarella is ideal for easy layering and even melting.
- Marinara sauce: A good quality prepared marinara sauce is key for this quick recipe. Choose your favorite brand or even use a homemade batch if you have it on hand. The sauce acts as both flavor and the liquid needed to cook the ravioli.
- Fresh basil: A bright, aromatic garnish that adds a pop of color and freshness, elevating the dish’s overall appeal and flavor profile. Don’t skip it if you can help it!
- Non-stick spray: Essential for preparing your baking dish, ensuring a smooth release and easy cleanup of your delicious baked ravioli.
See the full recipe card below for exact quantities and detailed instructions.
How to Make Baked Frozen Ravioli (No Boil Method)
Making this baked frozen ravioli casserole is incredibly straightforward, perfect for those evenings when you need a satisfying meal without the fuss. The “no-boil” method saves you time and cleanup, letting the oven do all the work. Here’s a step-by-step guide to achieving a perfect, cheesy, and tender baked ravioli:

Step 1: Prepare Your Oven and Dish. First, preheat your oven to 350ºF (175ºC). While the oven heats, grab a 9×13-inch baking dish and give it a good spray with non-stick spray. This step is crucial for preventing sticking and making cleanup a breeze.
Step 2: Lay the Foundation. Spoon 1 cup of your prepared marinara sauce into the bottom of the pan (1). Spread it evenly to create a flavorful base for the ravioli. This initial layer of sauce is what ensures the ravioli on the bottom cooks perfectly and doesn’t stick.
Step 3: First Ravioli Layer. Carefully arrange half of the frozen ravioli over the marinara sauce, ensuring they form a single layer that covers the bottom of the pan (2). Don’t worry about them being frozen; they will cook beautifully in the sauce.
Step 4: More Sauce! Drizzle another 1 cup of marinara sauce over the ravioli layer (3). Make sure the ravioli are well-covered with sauce; this moisture is essential for cooking them through and keeping them tender. The sauce penetrates the pasta as it bakes, infusing it with flavor.
Step 5: Cheesy Breadcrumb Topping. Now, sprinkle 1 cup of the shredded mozzarella cheese over the sauce, followed by ¼ cup of Italian-style breadcrumbs (4). The breadcrumbs will add a delightful crunch and golden texture to the top, while the mozzarella starts its journey to becoming a gooey, melted layer.

Step 6: Second Ravioli Layer & More Sauce. Repeat the layering! Place the remaining ravioli on top of the mozzarella and breadcrumbs. Then, generously cover this final layer of pasta with the remaining marinara sauce. Ensure all ravioli are submerged or well-coated to guarantee even cooking and prevent dry spots (5).
Step 7: Final Cheese Topping. Sprinkle the remaining 2 cups of shredded mozzarella cheese over the top of the casserole. This abundant layer of mozzarella will create that iconic golden, bubbly crust once baked.
Step 8: Parmesan Power. For an extra layer of savory flavor, sprinkle ¼ cup of fresh grated Parmesan cheese over the mozzarella. This adds a nutty, sharp note that complements the other cheeses perfectly.
Step 9: Bake to Perfection. Place the baking dish into your preheated oven and bake for approximately 30 minutes. You’ll know it’s ready when the casserole is golden brown, bubbly around the edges, and the cheese is beautifully melted and slightly browned. The ravioli inside will be perfectly tender from cooking directly in the sauce.
Step 10: Garnish and Serve. Once baked, carefully remove the casserole from the oven. Let it rest for a few minutes before garnishing generously with fresh basil leaves (6). The heat from the dish will release the basil’s fragrant oils, adding a burst of fresh flavor. Slice and serve hot, perhaps with a side of garlic bread and a crisp green salad for a complete meal.
Substitutions & Creative Variations for Your Baked Ravioli
One of the best things about this easy baked frozen ravioli recipe is its incredible versatility. It’s a fantastic canvas for using up ingredients you have on hand or for exploring new flavor combinations. Don’t be afraid to get creative and make this dish uniquely yours!
- Add Meat for a Heartier Meal:
- Ground Beef or Sausage: Before assembling, brown 1 pound of ground beef, Italian sausage, or a combination of both with some onion and garlic. Drain any excess fat, then spread this seasoned meat mixture as a layer between your ravioli and sauce.
- Pepperoni: Layer slices of pepperoni with your cheese for a classic pizza-like twist. The edges will get delightfully crispy.
- Cooked Chicken: Shredded rotisserie chicken or leftover cooked chicken can be added for a quick protein boost. Toss it with a little marinara before layering.
- Explore Different Sauces:
- Alfredo Sauce: For a rich, creamy, and decadent meal, swap the marinara for a prepared Alfredo sauce. You might want to use a cheese ravioli and finish with some fresh parsley.
- Pesto: Swirl some pesto into your marinara or use a pesto cream sauce for a vibrant, herbaceous flavor.
- Rosé Sauce: Combine marinara and Alfredo for a creamy tomato sauce that’s incredibly satisfying.
- Vodka Sauce: For an elevated taste, a good quality vodka sauce offers a unique depth of flavor.
- Go Tex-Mex for a Flavorful Twist: Who says ravioli can’t go south of the border? This is a fun, unexpected fusion!
- Ravioli: Use beef ravioli for a heartier base, or stick with cheese if you prefer.
- Cheese: Replace mozzarella with a Mexican-style shredded cheese blend (like Colby Jack or Monterey Jack) for a melty, slightly spicier profile.
- Breadcrumbs: Opt for plain breadcrumbs instead of Italian-style, or omit them entirely.
- Parmesan: Instead of Parmesan, sprinkle with crumbled Cojita cheese after baking for a salty, tangy finish.
- Sauce: Swap marinara for enchilada sauce (mild or medium, depending on your preference).
- Garnish: Garnish with fresh cilantro and a dollop of sour cream or crema instead of basil.
- Boost with Vegetables:
- Spinach: Layer fresh spinach leaves between the ravioli and sauce. They’ll wilt down as the casserole bakes.
- Bell Peppers & Onions: Sauté finely diced bell peppers and onions before adding them to a layer for extra flavor and nutrients.
- Mushrooms: Sautéed mushrooms can add an earthy depth to the dish.
- Different Cheese Blends:
- Experiment with provolone, ricotta (dolloped between layers), or even a spicy pepper jack for a kick. A blend of Italian cheeses can also offer a more complex flavor.
- Spice it Up:
- Add a pinch of red pepper flakes to your marinara sauce for a subtle warmth, or more for a fiery kick.
Storage and Freezing Tips for Baked Frozen Ravioli
This baked ravioli casserole is not only delicious but also great for meal prepping or enjoying as leftovers. Proper storage ensures you can savor its comforting flavors for days to come.
Storing Leftovers
If you have any delicious leftovers (which isn’t always a guarantee with this crowd-pleaser!), they can be stored in an airtight container in the refrigerator for about 3-5 days. This is perfect for quick lunches or another easy dinner later in the week.
Reheating Leftovers:
- Microwave: For individual portions, cover loosely and microwave on high for 1-2 minutes, or until heated through.
- Oven: For larger portions or to restore some crispiness to the cheese, place leftovers in an oven-safe dish, cover with foil, and bake at 325ºF (160ºC) for 15-20 minutes, or until warmed through. Remove foil for the last few minutes if you want a crispier top.
Freezing Instructions
This recipe can be a fantastic freezer meal, especially if you plan ahead. The key is how you freeze it:
Freezing Before Baking (Best Method for Uncooked Ravioli)
If you’re using refrigerated (fresh) ravioli, or if you want to prepare a batch specifically for the freezer, you can assemble the entire casserole in a freezer-safe baking dish without baking it first. Make sure your dish is suitable for both freezing and baking. Once assembled:
- Cover the dish tightly with a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn.
- Freeze for up to 2-3 months.
- To Bake from Frozen: Thaw the casserole overnight in the refrigerator. Once thawed, bake as directed in the recipe (350ºF for 30 minutes, or until bubbly and golden). You may need to add an extra 10-15 minutes to the baking time if it’s still very cold.
- To Bake from Partially Frozen: If you’re short on time, you can bake it partially frozen, but it will require a longer cooking time (potentially 60-90 minutes) and should be covered with foil for the first 30-45 minutes to ensure the ravioli cooks evenly without the cheese browning too quickly. Remove foil for the last 15-20 minutes.
Freezing After Baking (Cooked Ravioli)
While possible, generally, the texture of cooked pasta (especially stuffed pasta like ravioli) does not stand up as well to thawing and refreezing once it has already been cooked. The ravioli can become a bit mushy or lose its shape.
If you absolutely need to freeze cooked leftovers:
- Allow the casserole to cool completely.
- Portion the leftovers into individual freezer-safe containers or a larger airtight container.
- Freeze for up to 1-2 months.
- To Reheat from Frozen: Thaw overnight in the refrigerator. Reheat in the microwave or oven as described above. Be mindful that the pasta might be softer.
For the best results and texture, we recommend freezing the casserole unbaked if possible, especially if you’re using refrigerated ravioli. This “no-boil” method makes preparing a delicious meal truly effortless, whether it’s for tonight’s dinner or a future busy evening.
Recipe

Baked Frozen Ravioli (No Boil)
Mary Ann
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15
minutes
30
minutes
45
minutes
Main Dish
Italian
6
651
Ingredients
-
25
ounces
frozen cheese ravioli -
48
ounces
prepared marinara sauce -
¼
cup
Italian-style breadcrumbs -
3
cups
shredded mozzarella cheese -
¼
cup
fresh grated Parmesan cheese - fresh basil leaves
- non-stick spray
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Instructions
-
Preheat the oven to 350ºF.
-
Prepare a 9×13-inch baking dish with
non-stick spray. -
Add
1 cup of the
48 ounces prepared marinara sauce to the bottom of the pan. -
Layer
half of the
25 ounces frozen cheese ravioli in the pan, covering the bottom of the pan. -
Add 1 cup of marinara sauce on top of the ravioli (be sure to cover the ravioli with sauce).
-
Sprinkle with
1 cup of the
3 cups shredded mozzarella cheese and
¼ cup Italian-style breadcrumbs. -
Layer the remaining ravioli on top, and cover with the remaining sauce.
-
Top with remaining 2 cups mozzarella cheese.
-
Sprinkle with
¼ cup fresh grated Parmesan cheese. -
Bake for 30 minutes or until casserole is golden and bubbly.
-
Remove from oven and garnish with
fresh basil leaves.
Nutrition per serving
Calories:
651
cal
Carbohydrates:
66
g
Protein:
34
g
Fat:
29
g
Sodium:
2261
mg
Fiber:
7
g
Sugar:
11
g
Net Carbohydrates:
59
g
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