Baked Ravioli

748 Ratings
  • 5 138
  • 4 224
  • 3 223
  • 2 123
  • 1 40

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.

Everyday Food, September 2003

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
50 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Variations

Baked Spaghetti: Try the recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; It will be absorbed as the pasta bakes.

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Reviews (45)

748 Ratings
  • 5 138
  • 4 224
  • 3 223
  • 2 123
  • 1 40
Martha Stewart Member
05/25/2019
I have made a similar recipe for years. I use the triangle cheese raviolis from Costco. This sauce is fantastic and so much better than what I have been using but I still saute 1/2 pound of ground beef with diced onion and minced garlic. The meat I layer between the raviolis and the sauce and cheese. I serve this with a green salad and garlic french bread. Yum!
Martha Stewart Member
02/24/2017
Have made this recipe several times because the sauce is just so delivcious! Must admit, didn't bake the Raviolis yet. Just tossed the raviolis in the sauce once I boiled them! Everyone enjoys them.
Martha Stewart Member
04/22/2015
Made it with beef ravioli (per my ten year-old's request) on one half of the dish and cheese ravioli on the other. He loved it. We all did.
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Martha Stewart Member
07/07/2014
Delicious! Easy to prepare and makes a lot. Made exactly as directed except a Vidalia onion was used instead of a regular onion. The substitute gave the dish a subtle sweet favor. Served with a salad and garlic bread. Would definitely make again!
Martha Stewart Member
08/21/2013
No printer-friendly icon on the ipad version.
Martha Stewart Member
08/21/2013
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.
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Martha Stewart Member
08/21/2013
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.
Martha Stewart Member
08/21/2013
I don't have a print icon either. I was going to Pin this recipe and the "Pin" just disappeared!
Martha Stewart Member
08/21/2013
I love your recipes but I can only print them on several pages. Is there a way to select paper size and use less?
Martha Stewart Member
08/21/2013
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?
Martha Stewart Member
08/21/2013
If you need to print the print icon is in the upper right side of the screen. I haven't had any problem printing...
Martha Stewart Member
08/21/2013
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???????
Martha Stewart Member
08/21/2013
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.
Martha Stewart Member
08/21/2013
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.
Martha Stewart Member
03/19/2013
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).
Martha Stewart Member
01/28/2013
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.
Martha Stewart Member
09/02/2012
If I used fresh ravioli, not frozen, could I just skip the boiling step?
Martha Stewart Member
08/01/2012
Ehh...it was okay....nothing crazy...probably won't make it again...
Martha Stewart Member
03/18/2012
This was delicious! I used spinach ravioli. While making the sauce, I added a bit of sugar to balance the acidity of the tomatoes.
Martha Stewart Member
03/09/2011
Easy to make and delicious
Martha Stewart Member
02/20/2011
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?
Martha Stewart Member
02/19/2011
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.
Martha Stewart Member
02/18/2011
I made this last night substituting garlic
Martha Stewart Member
02/18/2011
Have made this multiple times and it's become one of my standbys that can always be at the ready.
Martha Stewart Member
02/16/2011
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
Martha Stewart Member
11/19/2010
Nutritional information would be greatly appreciated.
Martha Stewart Member
11/19/2010
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????
Martha Stewart Member
10/21/2010
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!
Martha Stewart Member
04/28/2010
I WOULD LIKE NUTRITIONAL INFORMATION AS WELL ON YOUR RECIPIES
Martha Stewart Member
03/30/2010
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.
Martha Stewart Member
03/30/2010
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.
Martha Stewart Member
03/25/2010
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.
Martha Stewart Member
03/24/2010
Do you think you could freeze this??
Martha Stewart Member
03/24/2010
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.
Martha Stewart Member
01/19/2010
Would very much like nutritional information for recipes
Martha Stewart Member
02/10/2009
i love baked ravioli!!
Martha Stewart Member
02/03/2009
jeannerice...just swap the ravioli with spaghetti or another shaped pasta... It's all good...
Martha Stewart Member
02/03/2009
fresh tomatoes make a different kind of sauce and you'll need a ton! stick with canned for this recipe.
Martha Stewart Member
01/20/2009
this is really good and makes a lot. we all loved it ~ i will be making this again!
Martha Stewart Member
01/07/2009
Delicious and very easy!! I will definitely be making this again!
Martha Stewart Member
12/24/2008
Can you use fresh tomatoes for this dish?
Martha Stewart Member
12/24/2008
Can you use fresh tomatoes?
Martha Stewart Member
05/23/2008
Another family favorite. This is a really easy weeknight recipe that would work for a party just as easily.
Martha Stewart Member
05/20/2008
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.
Martha Stewart Member
12/10/2007
This is easy and excellent for a busy day
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