Baked Ravioli (One Skillet!)

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Baked Ravioli combines delicious cheese ravioli with marinara and melty cheese. It’s an easy, one-skillet meal with simple, store-bought short-cuts.

What Is Baked Ravioli?

Baked Ravioli is a super easy dish that’s similar to lasagna but way easier to make.

It’s got a hearty meat sauce and cheese-filled ravioli all topped off with more cheese and baked to perfection.

Baked Ravioli in the pot.

Baked Ravioli In ONE Skillet

Homemade lasagna is a treat, but it requires a lot of work—cooking pasta, making sauce, grating cheese, and baking.

That’s why I’m sharing this Baked Ravioli recipe — it’s a total a game-changer. It’s rich, creamy, and packed with cheese. It tastes like it came straight from a restaurant!

And the best part? It’s easy and quick, ready in less than 20 minutes of hands-on time, and made all in one skillet! That’s right, you don’t need a separate pot to boil the ravioli in — it bakes in the same pan as everything else.

QUICK TIP

If you don’t have a big, oven-safe skillet, this recipe still works! Just use a 9×13-inch casserole dish!

All the ingredients in this recipe prepped out for easy assembly.

Baked Ravioli Ingredients

  • Ravioli: Grab fresh (not frozen) ravioli so you can bake it directly in the skillet. Choosing fresh means there’s no need to boil it first!  
  • Marinara Sauce: Select a high-quality store-bought marinara, such as Rao’s®, for the best base flavor.
  • Boursin Cheese: If you’ve never tried Boursin cheese, you’re in for a treat! It’s a blend of milk, cheese, and butter, seasoned with herbs and spices like garlic, parsley, and chives. Its smooth and creamy texture makes it perfect for this dish, giving the feel of herby ricotta (typically found in lasagna), yet it’s a single ingredient! Grab the garlic and herb-flavored package for this recipe.
  • Onion & Garlic: Sauté onions and garlic in olive oil to create a great flavor base.
  • Italian Sausage: Choose between mild or hot — just whatever you like best! If the sausage comes in casings, remove these first. (If you get a couple pounds of sausage, use the leftovers in Sausage Pasta!)
  • Seasonings: Add a touch of Italian seasoning and some pepper. Salt can also be added if needed, but because the sausage, ravioli, and cheeses, are naturally salty, you likely won’t need any.
  • Cheeses: In addition to Boursin, we add mozzarella and Parmesan for an even richer and cheesier baked ravioli! For this recipe, low moisture, whole milk mozzarella works best. Shred it yourself from a block for the best melt and flavor.

QUICK TIP

Boursin is available at most grocery stores. It’s typically found in the deli section or with other cheeses. You might recognize it from this fun Carrot Cheeseball recipe!

Oil, onion, sausage, marinara, sausage, and ravioli being added to the pot for this baked ravioli.

How To Make Baked Ravioli 

  • Quick Sauté: Cook onions until golden, then add garlic for just a short time to keep it from burning.
  • Sausage Choice: Pick between sweet or spicy sausage based on what you like. If there are mixed preferences, use mild spicy and set some red pepper flakes at the dinner table!
  • Drain Fat: After browning the sausage, drain off excess grease. I like to line a bowl with foil and drain it into that bowl. Once the fat hardens, you can ball up the foil around the fat and throw it away. 
  • No Need to Boil Ravioli: If you’re using fresh ravioli, you can skip boiling them. Just add them directly to your sauce in the skillet.
  • Layer it Right: When you add your ravioli and sauce, make sure to push the ravioli down so they’re covered. This helps them cook evenly.
  • Cheese Matters: Use fresh cheese if you can. It melts better and tastes amazing.
  • Finish with Freshness: Adding fresh herbs like basil or parsley before serving gives a fresh pop of flavor.
  • Serve Hot: This dish is best enjoyed right out of the oven, so try to serve it as soon as it’s ready.

Baked Ravioli Tips

  1. Skillet or Pan: Use an oven-safe skillet or a 9×13-inch pan for easy cooking and baking.
  2. Seasoning: Go easy on salt since the Parmesan, marinara, sausage, and Boursin are already seasoned.
  3. Balance Flavors: Add a pinch of sugar if the sauce tastes too tangy. Give it a quick taste before adding the ravioli.

The dish being baked and then cheese being added and it all being baked again.

Side Dish Suggestions

The dish fresh out of the oven ready to be served.

STORAGE

Storage/Leftovers

  • Just like this Marry Me Chicken Tortellini, Baked Ravioli is best right out of the oven. You’ll get those yummy, crispy edges and everything is nice and saucy!
  • If you have leftovers, they do get a bit soft because the ravioli continues to soak up more sauce.
  • This recipe is not great for freezing. Try to eat it in 1-3 days.

More One-Skillet Dinner Recipes:

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Easy Baked Ravioli

5 from 3 votes
Baked Ravioli combines delicious cheese ravioli with marinara and melty cheese. It's an easy, one-skillet meal with simple, store-bought short-cuts.
Baked Ravioli in the pot.
Print Recipe

Easy Baked Ravioli

Baked Ravioli in the pot.
5 from 3 votes
Baked Ravioli combines delicious cheese ravioli with marinara and melty cheese. It's an easy, one-skillet meal with simple, store-bought short-cuts.
Course Dinner, Main Course
Cuisine American, Italian
Keyword baked ravioli, baked ravioli lasagna
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Chelsea Lords
Calories 844kcal
Cost $15.77

Equipment

  • 3.5-quart oven-safe skillet OR 9x13-inch pan (Note 1)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (1 cup)
  • 1 tablespoon minced garlic
  • 1 pound Italian sausage (Note 2)
  • 1 container (24 oz.) good marinara sauce
  • Salt & pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup water
  • 18 oz FRESH cheese-filled ravioli (Note 3)
  • 1 package (5.2 oz) Boursin cheese
  • 1/2 cup freshly grated mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese (canned is too salty!) (Note 4)
  • Optional: 1/4 cup finely chopped parsley or ribboned basil

Instructions

  • PREP: Preheat oven to 425°F (218°C).
  • SAUSAGE: In oven-safe skillet over medium-high heat, add oil. Sauté onion until golden (5 minutes). Add minced garlic and cook for another 30 seconds. Push onion and garlic to the skillet edges, then add sausage. Break apart and cook until browned (7-10 minutes). Turn off heat.
  • DRAIN GREASE: IF needed, drain excess grease from the skillet (Note 5). Return sausage to the pan.
  • BAKE: Add marinara sauce, 1/2 tsp pepper, Italian seasoning, water, and ravioli to the skillet. Stir gently and press ravioli into an even layer below liquid as much as possible. Bake for 10 minutes.
  • FINISH: Remove skillet from oven. Stir and spread ingredients. Press in even layer. Drop spoonfuls of Boursin cheese evenly over the dish. Sprinkle mozzarella and Parmesan cheese on top. Bake for 5 more minutes until cheese melts. Top with fresh herbs if desired. Serve immediately.

Video

Recipe Notes

Note 1: If you don't have an oven-safe skillet, prepare meat sauce in skillet then transfer everything to a 9x13-inch casserole dish. 
Note 2: Choose between sweet or spicy Italian sausage based on preference. Remove casings if using sausage links.
Note 3: Use fresh, not frozen, ravioli for this recipe. Rana's® Mozzarella Cheese Ravioli is recommended.
Note 4: For Parmesan cheese, grate a block using the small holes of a cheese grater.
Note 5: To drain grease from sausage, line a small bowl with foil and place a strainer on top. Pour contents of the skillet into the strainer and discard grease once cooled.
Storage: Best served the same day. Leftovers can become mushy due to ravioli absorbing liquid. Not suitable for freezing and thawing.

Nutrition Facts

Serving: 1serving | Calories: 844kcal | Carbohydrates: 51g | Protein: 37g | Fat: 55g | Saturated Fat: 24g | Cholesterol: 156mg | Sodium: 2205mg | Potassium: 691mg | Fiber: 5g | Sugar: 10g | Vitamin A: 962IU | Vitamin C: 13mg | Calcium: 297mg | Iron: 12mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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7 Comments

  1. Will be making this soon can i use vegan sausage / cheeses and ravioli as am a vegan i never had ravioli lasagna before i love italian food soooooooooooooo much perfect for my after office meals sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya

  2. 5 stars
    Absolutely delicious!!! Followed recipe as written. We also love Rao’s sauce (used the spicy marinara) spicy sausage, fresh mozzarella. 5 freakin stars!!!!

  3. Made this last night. After the 1st bite, my husband said “Amazing!” I guess this is a keeper. I think next time I’ll put in the right amount of ravioli, though! Didn’t buy the big bag & it was a little runny. I enjoyed the flavor of the Bourbon cheese in it

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