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Baked Ravioli

  • prep: 25 mins
    total time: 50 mins
  • servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons dried thyme, or oregano
  • 1 can (28 ounces) whole tomatoes
  • 1 can (28 ounces) crushed tomatoes
  • 2 pounds store-bought frozen ravioli
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan cheese

Directions

  1. Step 1

    Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

  2. Step 2

    Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

  3. Step 3

    Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Source
Everyday Food, September 2003

Reviews (41)

  • 21 Aug, 2013

    No printer-friendly icon on the ipad version.

  • 21 Aug, 2013

    This recipe sounds so delicious. For those of you having trouble finding the print icon, I was too. Then I tried this: go to the very top of the page, then scroll down so you see about an inch at the top of the scroll bar, and suddenly this new options bar appears at the top with the print icon on the right. Yay.

  • 21 Aug, 2013

    Sounds delicious. Will definitely make this. Even my pasta hating guy likes ravioli. The print icon is right on the top of the page on the far right of the line that has "intro", "ingredients", "directions" on the left and on the far right after the pinterest and facebook etc. icons is the print icon. Mind you it really doesn't look like a printer I just clicked on it out of frustration.

  • 21 Aug, 2013

    I don't have a print icon either. I was going to Pin this recipe and the "Pin" just disappeared!

  • 21 Aug, 2013

    I love your recipes but I can only print them on several pages. Is there a way to select paper size and use less?

  • 21 Aug, 2013

    Your screen sure must be different from mine, which only shows facebook, share, and pinterest icons.
    No print icon on my screen. Anyone else have a print icon on theirs?

  • 21 Aug, 2013

    If you need to print the print icon is in the upper right side of the screen. I haven't had any problem printing...

  • 21 Aug, 2013

    Love your recipes & videos but HATE the new format. I can't print anything and it's very frustrating!! Please return to your old format otherwise what's the point in opening your emails when all I can do is watch???????

  • 21 Aug, 2013

    This looks like a great recipe, but since you changed the format, I am no longer able to print your recipes. PLEASE GO BACK TO THE OLD FORMAT! This format is impracticle & utilizes too much paper for one simple recipe.

  • 21 Aug, 2013

    I've made this ravioli casserole several times. It is so simple and quick! It's like lasagna without the need to buy ricotta because it's already in the raviolis. Very important, make sure you use a frozen ravioli that you like. I usually make a meat sauce since my fiance can't go a meal without having meat (he's from Texas). You can also use jarred sauce if you want. I also agree that it is a great meal to take to a friend in need. Just cover it and let them do the baking when they're ready.

  • 19 Mar, 2013

    This is a good make ahead meal. Follow directions until the bake part. Cover and keep in the fridge until you are ready to bake/eat. Or, freeze... don't see why not.

    This is the type of meal that's good to eat on a week night or bring to a friend in need. This isn't the type of meal I'd serve to company.

    Makes enough for 2 families of 3-4, in my opinion (aka feeds 6-8).

  • 28 Jan, 2013

    Anytime I find a recipe that is loved by adults and children alike, I give it a thumbs up. I served it on a bed of spinach, next time, I'll try using spinach and cheese ravioli. I did have too much sauce, however, put that in a container for next pasta night.

  • 2 Sep, 2012

    If I used fresh ravioli, not frozen, could I just skip the boiling step?

  • 1 Aug, 2012

    Ehh...it was okay....nothing crazy...probably won't make it again...

  • 18 Mar, 2012

    This was delicious! I used spinach ravioli. While making the sauce, I added a bit of sugar to balance the acidity of the tomatoes.

  • 9 Mar, 2011

    Easy to make and delicious

  • 20 Feb, 2011

    If you have leftover ravioli and sauce, whether you baked it or served it the "normal" way, try stirring the leftovers (including the sauce) into a can or two of Beef Consomm?

  • 19 Feb, 2011

    To the person who asked if you can freeze it....I think why not? We freeze lasagna all the time and this is basically the same. Sounds yummy and I am going to try it.

  • 18 Feb, 2011

    I made this last night substituting garlic

  • 18 Feb, 2011

    Have made this multiple times and it's become one of my standbys that can always be at the ready.

  • 16 Feb, 2011

    FYI - you can get nutritional info on ANY recipe for free by copying the ingredients list into this webpage - caloriecount.about.com/cc/recipe_analysis.php

  • 19 Nov, 2010

    Nutritional information would be greatly appreciated.

  • 19 Nov, 2010

    Yes, I love this website and make many of the dishes but I would like nutritional information too! That is the only thing missing from the site but a VERY important item. Wondering if they are hearing us????

  • 21 Oct, 2010

    My husband and I LOVED this recipe. It's really god option for those nights when you want a home-cooked meal, but you're not wanted to make anything really involved. I'm not the biggest fan of tomato sauce, but this recipe tasted wonderful. I also added some bread crumbs to the top before I baked it, which gave a nice flavor and texture. This is definitley something I would make again!

  • 28 Apr, 2010

    I WOULD LIKE NUTRITIONAL INFORMATION AS WELL ON YOUR RECIPIES

  • 30 Mar, 2010

    Made this tonight. It turned out amazing! Another MS recipe tried and turn out great. I am always so happy when I make a successful meal.

  • 30 Mar, 2010

    Made this tonight. It turned out amazing! Another MS recipe tried and turn out great. I am always so happy when I make a successful meal.

  • 25 Mar, 2010

    Cook the ravioli first..decide to use oil in the sauce or not..you can add olive oil as a serving..I might try a more shallow pan than shown--Mozzarella and Parmesan Cheese/or even use a Provolone(slices)/works much better with Ziti than Spagetti..I do the spagetti version on the stove top--adding the Mozzarella last.

  • 24 Mar, 2010

    Do you think you could freeze this??

  • 24 Mar, 2010

    I make baked ravioli with frozen raviolis. I do not even cook them. I just put some sauce in the bottom of the pan then add ravioli, mozzarella cheese and more sauce on top. Bake at 350 until bubbly. Very easy.

  • 19 Jan, 2010

    Would very much like nutritional information for recipes

  • 10 Feb, 2009

    i love baked ravioli!!

  • 3 Feb, 2009

    jeannerice...just swap the ravioli with spaghetti or another shaped pasta... It's all good...

  • 3 Feb, 2009

    fresh tomatoes make a different kind of sauce and you'll need a ton! stick with canned for this recipe.

  • 20 Jan, 2009

    this is really good and makes a lot. we all loved it ~ i will be making this again!

  • 7 Jan, 2009

    Delicious and very easy!! I will definitely be making this again!

  • 24 Dec, 2008

    Can you use fresh tomatoes for this dish?

  • 24 Dec, 2008

    Can you use fresh tomatoes?

  • 23 May, 2008

    Another family favorite. This is a really easy weeknight recipe that would work for a party just as easily.

  • 20 May, 2008

    This dish is perfect to prepare when you know you've had a long day. It is so easy to make and it is happy to sit in the fridge overnight. There is nothing better than coming home, popping it into the oven, and 20 minutes later you have a soothing, comforting dish.

  • 10 Dec, 2007

    This is easy and excellent for a busy day