Baked Ravioli Recipe (Sheet pan)

This baked ravioli recipe requires no boiling and is easy to make using a sheet pan. Cheese ravioli are oven baked to perfection in a rich meat sauce.

When it comes to quick and tasty weeknight dinners, few recipes rival this sheet pan ravioli. It has the delicious flavors of lasagna without all the muss and fuss of cooking and building each layer. Pre-filled refrigerated ravioli, fresh mozzarella, and jarred marinara sauce are the building blocks of this shortcut dish.

You can customize the extra added protein with whatever meat you'd like. We love a combination of ground beef and Italian sausage. The cheesiness from the mozzarella, ravioli filling, and parmesan makes this a second helping type of meal! If you like a saucy, cheesy, hearty pasta, you've got to try my Baked Rigatoni too!

A delicious dessert that would compliment this meal perfectly as well as be a great make ahead option for entertaining is Authentic Tiramisu!

Why You'll Love this Recipe

• No Boiling Required: These ravioli don't require a pre-cook before baking in the oven, making one less pan to clean and one less step in the cooking equation.
• Almost Like Lasagna: It has all the flavors of lasagna but a lot less work. That ooey gooey cheesy goodness can't be beat.
• Easy Sheet Pan Meal: With only a sheet pan, skillet and couple cooking tools, it's an easy to prepare and easy to clean-up meal.
• Minimal Effort, Maximum Flavor: This recipe requires very little prep work, and the oven does most of the cooking for you. It's perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.

Ingredients in Baked Ravioli Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Meat (Beef, Pork, Turkey, Chicken and/or Italian sausage): Enhances the protein content of the dish as well as adds texture and flavor.
• Yellow Onion: They absorb the flavors of the marinara, garlic, and seasonings and adds complexity to the overall taste.
• Fresh Garlic: Provides a fragrant, savory aroma and a mild garlic flavor.
• Italian Seasoning: A versatile herb blend of basil, oregano, thyme, rosemary, marjoram, and sage that adds a burst of flavor.
• Crushed Red Pepper Flakes: Adds a slight touch of heat and flavor.
• Refrigerated Ravioli: The star of the dish, it provides the main flavor and texture. The filling inside the ravioli adds richness and variety to each bite. When baked, the ravioli cooks through and becomes tender, absorbing some of the pasta sauce and cheese flavors.
• Marinara Sauce and Pizza Sauce (or Marinara Sauce only): Provides moisture, flavor, and richness. It coats the ravioli preventing them from drying out.
• Fresh Mozzarella Ball and Pearls: Adds creaminess, gooeyness, and that classic cheesy flavor to the dish.
• Parmesan Cheese: Its sharp and salty flavor complements the mozzarella and adds depth to the cheesy topping.
• Fresh Basil: Adds a burst of freshness and flavor.

Type of Ravioli to Buy

Refrigerated ravioli is a type of fresh pasta product that is typically found in the refrigerated section of grocery stores, usually near the cheese or dairy products. Some stores will have a fresh pasta section near the produce section.

It differs from traditional dried or frozen ravioli in that it has a shorter shelf life because it's made with fresh ingredients and doesn't go through the drying or freezing processes.

You can find a wide variety of refrigerated ravioli fillings, from classic cheese and spinach to more exotic options like sausage, lobster or butternut squash. For this recipe, I recommend the classic cheese, spinach, or mushroom varieties.

If your store doesn't carry refrigerated ravioli, frozen can work as well. Simply allow it to sit at room temperature at least 15 minutes before adding to your sauce mixture.

Tools You'll Need

• Half Size or 12"x17" Sheet Pan
• Large Skillet
• Meat Chopper
• Garlic Press
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Handheld Cheese Grater
• Rotary Cheese Grater (optional)

How to Make Sheet Pan Ravioli Bake

1. In a large skillet over medium-high heat, cook and crumble ground meat. Once nearly cooked through, drain off excess grease if necessary. 

2. Add onion, garlic and seasonings to the skillet, and sauté on medium-high heat for 2 minutes.

3. Straight in the pan or in a large mixing bowl, combine the seasoned meat, ravioli, marinara, ¼ cup water and pizza sauce and mozzarella pearls. 

4. Transfer to a greased half size or 12"x17" sheet pan. Add shredded mozzarella and parmesan cheese on top.

5. Tent cover with non-stick sprayed or greased aluminum foil. Bake in a preheated 350˚F oven for 30 minutes. Uncover and bake an additional 15 minutes. Broil 1-2 minutes or until the mixture is bubbling and cheese has browned. Rest 10 minutes before serving. Garnish with fresh basil.

Tips and Substitutions

• I use a combination of marinara sauce and pizza sauce in the recipe because I like the added texture and bold tomato flavors from the pizza sauce. However, you can substitute the 13.5 ounces of pizza sauce the recipe calls for with the same about of additional marinara sauce.
• The ¼ cup water added to the sauce I like to swirl in the marinara sauce and/or pizza sauce jar to ensure all of the sauce is in the pan.
• Make sure all of the ravioli pieces are coated with the marinara/pizza sauce as exposed ravioli pieces can become dry during the baking process.
• Fresh parsley or basil both work as a beautiful garnish for this dish.
• You could switch up a few ingredients and flavors and make this a fall dish.
  • Switch the marinara/pizza sauce for 32oz butternut squash or pumpkin sauce and add ¼ cup heavy cream or half-and-half.
  • For the ravioli, go for a classic cheese filling or butternut squash filling.
  • Opt for flaky poultry seasoning rather than Italian seasoning in the sauce.
  • Adapt the cheese and protein to your preference. In this version, I prefer Italian sausage as the meat and a gruyere/provolone/mozzarella cheese blend.
  • It's beautiful garnished with fresh sage and toasted pecans.

What to Serve with Baked Ravioli

A simple vegetable side dish such as a side salad or my Crispy Green Beans or Garlic Broccoli and Mushrooms are the perfect compliment to this baked ravioli. Don't forget the Garlic Biscuits or Epic Garlic Butter Spread for a toasted baguette or ciabatta loaf.

Storage and Freezing

Once any leftovers have cooled, store in an air-tight container in the refrigerator up to 3-4 days. You can also freeze leftovers up to 2-3 months. Simply package in an freezer-safe container, and thaw overnight in the refrigerator when you're ready to reheat.

The longer leftovers are stored, the more moisture the ravioli will absorb. If this happens, you can serve additional warmed marinara sauce and parmesan cheese ladled on top or on the side.

FAQs

Try These Other Pasta Recipes

• Sausage, Pepper and Onion Pasta
• One Pot Sausage Pasta
• Sundried Tomato Pasta
• Philly Cheesesteak Pasta