Baked Ravioli Lasagna (One Skillet!)

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Baked Ravioli Lasagna combines tender cheese-filled ravioli in the best marinara sauce with pools of melted garlic and herb cheese. This baked ravioli uses minimal ingredients (thank you, store-bought shortcuts!) and is prepared in one skillet.

Try some of our other favorite one-skillet dinners — One-skillet Sweet Potato Burrito BowlWhite Bean Gnocchi, or Creamy Tuna Pasta.

Baked Ravioli

Baked Ravioli 

If you’ve ever made homemade lasagna, you know it’s a labor of love. Cooking the pasta, creating the sauce, grating the cheese, layering the elements, and then baking can take all day. But the flavor is so delicious! Every once in a while, though, it’s worth the effort to make it. Other times, though, a shortcut or two can make a major difference.

This Baked Ravioli is incredible — it’s deeply savory, rich, creamy, and ultra cheesy — it truly tastes like it was made by a chef! And while making a restaurant-quality dinner the whole family will love can be a large, time-consuming undertaking, this dish is the exception. It comes together with little effort on your end — everything is prepared in just one skillet and with less than 20 minutes of hands-on time!

So what’s the secret? We’re relying on some store-bought shortcuts to bring mega flavor to minimal effort. There are three big flavor “players” in this meal — pictured and discussed below!


Don’t have access to ravioli but still looking for a tasty one skillet meal? Try our skillet lasagna instead!

Ingredient shot-- ingredients used in this dish

Store-bought Shortcuts

Baked Ravioli requires minimal ingredients and yields loads of flavor, so the few ingredients we use really make a big difference to how this dish turns out.

There are three main ingredients that we think make all the difference in getting that true restaurant-quality flavor:

(None of the brands mentioned below are sponsors of this site — just our recommendations!)
  • Fresh ravioli. The main shortcut is using store-bought fresh ravioli. It will actually bake in the skillet in the marinara sauce — no need to dirty another dish to cook the ravioli. Since the ravioli is the main player here, I recommend getting a type of ravioli you know you love. Our favorite is pictured above — Rana’s® Mozzarella Cheese Ravioli (Family size for this recipe). It has a great flavor that pairs nicely with the cheese we add to this dish.
  • Marinara sauce. Next up, we’re using store-bought pasta sauce. While making homemade sauce is simple, it still takes time. Our hands-down favorite in Baked Ravioli is Rao’s® marinara sauce. A good marinara makes a huge difference and gives you an authentic Italian flavor without any extra effort. And because a good marinara sauce has so much flavor, we don’t need to add many additional seasonings and spices to this recipe.
  • Boursin cheese. We’re obsessed with this soft garlic and herb-flavored cheese. It adds such a nice creamy element and helps cut down on the spices and herbs needed in this dish (since they’re already in the cheese!). In America, lasagna is traditionally made with ricotta cheese, so the Boursin here is really the “secret” to the best Baked Ravioli Lasagna around!


Boursin is readily available at most mainstream grocery stores. It’s typically found in the deli section or with other cheeses. Here’s a store finder to check if it’s at your local grocery store.

Process shots-- images of the onion and garlic being sautéed and the sausage being added in and cooked

Other Baked Ravioli Ingredients

  • Aromatics and olive oil. This dish starts by sautéing an onion and later some garlic in olive oil. This doesn’t take long to do yet adds layers of flavor to the finished ravioli.
  • Italian sausage. We love Italian sausage paired with ravioli — mild or hot will work– whichever you prefer. (We use mild.) If you aren’t keen on sausage, use ground turkey or lean ground beef instead. If using ground beef or ground turkey, you may want to add a few additional seasonings since they aren’t as seasoned as Italian sausage. 
  • Italian seasoning. As mentioned above we don’t need a whole lot of seasonings since the marinara and Boursin are both so robustly flavored. Just a touch of Italian seasoning and then salt and pepper to round out flavors.
  • Beef stock. We need just a touch of additional liquid to ensure the ravioli cooks nicely in the skillet. We love beef stock best, but beef broth or even water in a pinch will work!
  • Cheeses. Beyond the Boursin cheese, which gets nicely nestled in between the ravioli and Italian sausage, we also sprinkle mozzarella and Parmesan cheese on top.


For the Parmesan cheese that goes on top, use a block of Parmesan cheese and grate on the small holes of the cheese grater. Measure loosely. I don’t recommend jarred or canned Parm– the flavor will be overpowering and too salty. To make the prep on this dish even quicker, top it with a pre-shredded Italian cheese blend instead. And finally, if you love things extra cheesy, feel free to add more to the skillet or top individual bowls with more at serving time.

Process shots-- images of the marinara, beef stock, seasonings, and ravioli being added in, mixed together, and baked

Baked Ravioli Tips

  • Cook this dish in an oven-safe skillet. This way you can directly transfer from stovetop to oven with no additional pans needed. Alternatively, I’d recommend a 9×13-inch pan for baking after assembling.
  • Seasonings. This dish doesn’t have a lot of salt and pepper because the beef stock, the Parmesan cheese, the marinara, the sausage, and the Boursin cheese are all fairly salty on their own. That said, you still might need a pinch extra at the end — don’t be afraid to add more salt and pepper until the flavors sing.
  • You may need a pinch of sugar to balance the acidity of the tomatoes, depending on how they were processed. Taste and adjust the sauce before adding in the ravioli.
  • Garnish with parsley. A sprinkle of finely chopped Italian parsley adds a nice freshness and helps cut through the richness of Baked Ravioli.

Side Dish Suggestions

This dish is very filling and rich, so pair it with some crusty bread and a light side dish, like the ones below.

Process shots--adding the cheeses to the pan and baking.


Baked Ravioli is best the same day it’s made. Leftovers are still tasty, but they do get a little mushy (the ravioli continues to absorb liquid).

This dish does not freeze and thaw well; the ravioli become bloated and mushy.

Baked Ravioli Lasagna

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Baked Ravioli

5 from 2 votes
Baked Ravioli Lasagna combines tender cheese-filled ravioli in the best marinara sauce with pools of melted garlic and herb cheese. This baked ravioli uses minimal ingredients (thank you, store-bought short-cuts!) and is prepared in one skillet.
Print Recipe

Baked Ravioli

5 from 2 votes
Baked Ravioli Lasagna combines tender cheese-filled ravioli in the best marinara sauce with pools of melted garlic and herb cheese. This baked ravioli uses minimal ingredients (thank you, store-bought short-cuts!) and is prepared in one skillet.
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


  • 1 tablespoon olive oil
  • 1 cup finely diced yellow onion
  • 3 cloves (~1 tablespoon) finely minced garlic
  • 1 pound (16 oz.) mild Italian sausage
  • 1 container (24 oz.) marinara sauce (We're obsessed with Raos)
  • Fine sea salt & cracked pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup low-sodium beef stock (Swanson's is the brand we like)
  • 1 package (18 oz) FRESH cheese-filled ravioli (we like Rana's family size package here)
  • 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!)
  • Optional: 1/4 cup finely chopped Italian parsley


  • PREP: Preheat oven to 425 degrees F (218 degrees C).
  • ONION, GARLIC, AND SAUSAGE: Place a large oven-safe pan (I use a deep 12-inch cast iron skillet) on the stove over medium-high heat. Pour in the olive oil, and once it's hot, add the diced onion. Sauté, stirring frequently, until the onion is transparent and becoming golden, about 5 minutes. Add in the garlic and stir for another 30 seconds. Push the onion and garlic to the edges of the pan and add in the sausage. Cook the sausage, breaking it as you go, until browned through, about 7-10 minutes. Turn off the heat -- we're done using the stovetop.
  • GET RID OF THE GREASE: If there is a lot of grease from the sausage, drain it off (See Note 1.) If there isn't a lot of grease, dab the sausage and pan with a paper towel to absorb the small amounts. If you did drain the sausage, return it to the wiped-out pan.
  • BAKE: To the pan with the sausage, add in the marinara and pepper to taste preference (I add 1/2 teaspoon pepper), Italian seasoning, beef stock, and ravioli. Gently stir and press the ravioli down in one even layer. Bake for 10 minutes. Meanwhile, grate the cheese.
  • FINISH: Remove from the oven and gently stir everything and again spread in one even layer. Drop spoonfuls of Boursin cheese evenly over the dish. Sprinkle mozzarella and then Parmesan cheese on top. Bake for 5 more minutes or until cheese is melted on top. If desired, broil for 1 minute for ever-so-slightly crispy ravioli. (Watch carefully here -- it can go from perfect to burnt in seconds!) Remove and top with fresh parsley if desired. Enjoy immediately!
  • STORAGE: This dish is best the same day it's made. Leftovers are still tasty, but they do get a little mushy (ravioli continues to absorb liquid). This dish does not freeze and thaw well; the ravioli becomes bloated and mushy.


Recipe Notes

Note 1: I drain the grease from the sausage by lining a small bowl with foil and then placing a strainer on top. Take the pan, pour everything into the strainer, and give the pan a quick wipe with a paper towel to remove grease that didn't dump into the strainer. Give the strainer a shake to get all the grease in the foil-lined bowl. Return the sausage and onions from the strainer to the wiped-down pan. Once the grease hardens, fold the foil around it and discard). 

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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Recipe Rating


  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. This dish looked like a fabulous quick delicious shortcut to lasagna!! While it was easy to put together it was extremely salty….almost too salty to eat! I saved the leftovers…..but not sur if we will eat them…..

    1. We thought it was incredibly salty too! I’m going to make it again with unseasoned ground chicken and ricotta and see if it works better!

  3. 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!!!!

  4. 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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