Description
This easy baked ravioli recipe is a comforting, no-boil meal that layers fresh cheese ravioli with a rich Italian sausage marinara sauce and melty mozzarella cheese. Ready in just over an hour, it combines a hearty meat sauce with creamy tomato flavors and a golden cheesy topping, perfect for a family dinner or casual gathering.
Ingredients
Sauce and Filling
- 1 pound ground Italian sausage
- 1 cup diced yellow onion (about 1 medium onion)
- 4 garlic cloves, minced
- 1 (32-ounce) jar marinara sauce (store-bought or homemade)
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- ½ cup heavy cream
Pasta and Cheese
- 1 (20-ounce) bag fresh cheese ravioli
- 2 cups grated mozzarella cheese
- Minced fresh parsley, for serving
Instructions
- Preheat the oven: Set your oven to 350°F and position the rack in the center to ensure even cooking.
- Cook the sausage mixture: Heat a large pot over medium-high heat. Add the ground Italian sausage, diced onion, and minced garlic. Break up the sausage with a wooden spoon and cook until the meat is fully browned and the onion is softened, about 10 minutes.
- Add sauces and seasoning: Stir in the marinara sauce, crushed tomatoes, kosher salt, Italian seasoning, and heavy cream. Cook the mixture, stirring, until fully combined and heated through, about 3 minutes.
- Combine with ravioli: Add the fresh cheese ravioli into the meat sauce and stir gently until the ravioli are evenly coated with the sauce.
- Prepare for baking: Transfer the saucy ravioli mixture into a 9 x 13-inch baking dish. Spread it out evenly and sprinkle the grated mozzarella cheese on top. Cover the dish loosely with aluminum foil.
- Bake the dish: Place the baking dish in the preheated oven and bake for 30 minutes to allow the ravioli to cook through and the flavors to meld.
- Broil to finish: Remove the foil and set your oven to broil. Return the dish uncovered to the oven and broil for about 3 minutes until the cheese on top is lightly browned and bubbly.
- Cool and serve: Let the baked ravioli cool for 5 to 10 minutes to set. Sprinkle with minced fresh parsley before serving family-style.
Notes
- Using fresh cheese ravioli eliminates the need to boil pasta, saving time and adding convenience.
- Heavy cream in the sauce adds richness and balances the acidity of the tomatoes.
- If you prefer a spicier dish, consider using spicy Italian sausage or adding red pepper flakes.
- You can substitute mozzarella with a blend of Italian cheeses like provolone or parmesan for different flavor nuances.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
