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Pioneer Woman Cheese Ravioli Casserole

Pioneer Woman Cheese Ravioli Casserole - recipe card
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This hearty casserole layers tender cheese ravioli with a rich, herb-infused marinara sauce and a blanket of melted mozzarella and Parmesan. It delivers a comforting, bubbly pasta bake that’s perfect for a weeknight family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion (about 5 oz / 140 g), finely diced
  • 3 cloves garlic, minced
  • 1 (24-ounce / 680 g) jar high-quality marinara sauce (such as Rao’s or Muir Glen)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (20-ounce / 567 g) package refrigerated cheese ravioli (not frozen; about 40–50 pieces)
  • 1 cup (4 oz / 113 g) whole-milk mozzarella cheese, shredded
  • 1/2 cup (2 oz / 57 g) grated Parmesan cheese, divided
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease an 8×8-inch (or similar 2-quart) baking dish with a drizzle of olive oil or nonstick spray. This prevents sticking and makes cleanup easier.
  2. In a medium skillet over medium heat, add 1 tablespoon olive oil. When the oil shimmers, add the diced onion. Cook, stirring occasionally, until the onion is translucent and softened, about 4-5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds — do not brown the garlic or it will turn bitter.
  3. Pour the marinara sauce into the skillet. Add the dried oregano, dried basil, crushed red pepper flakes (if using), kosher salt, and black pepper. Stir to combine. Let the sauce simmer gently over low heat for 2-3 minutes to meld the flavors, then remove from heat.
  4. Spread about 1/3 cup of the sauce evenly over the bottom of the prepared baking dish. This thin layer prevents the ravioli from sticking and adds moisture as the casserole bakes.
  5. Arrange half of the cheese ravioli in a single, even layer over the sauce. They can slightly overlap, but try to keep them as flat as possible for even cooking.
  6. Spoon half of the remaining sauce over the ravioli layer, spreading it evenly with the back of a spoon. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
  7. Add the remaining ravioli in a second even layer, then top with the rest of the sauce. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan on top. The cheeses create a golden, bubbly crust.
  8. Cover the baking dish with aluminum foil. Bake for 25 minutes. The foil traps steam to cook the ravioli through without drying out.
  9. Remove the foil and continue baking, uncovered, for 8-10 minutes more, until the cheese is melted and lightly browned in spots and the sauce is bubbling around the edges. A knife inserted into the center should feel hot when removed.
  10. Let the casserole rest on a wire rack for 5-7 minutes before serving. This sets the layers and prevents the cheese from sliding off when sliced. Garnish with fresh chopped parsley before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Assemble the casserole completely, but do not bake. Wrap tightly with foil and freeze for up to 2 months. To reheat from frozen, bake at 375°F / 190°C for 45-50 minutes, removing foil for the last 10 minutes. For refrigerated leftovers, reheat individual portions in the microwave at 70% power for 1-2 minutes, or in a 350°F / 177°C oven for 10-15 minutes.

Nutrition

Keywords: cheese ravioli casserole, baked ravioli, Pioneer Woman ravioli, easy pasta bake, Italian-American casserole, weeknight dinner, cheese ravioli, marinara casserole, ravioli bake, cheesy pasta

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cheese-ravioli-casserole/