This Marinara Alfredo Ravioli blends bright tomato flavor with smooth, creamy Alfredo for a crowd-pleasing dish. The texture is pillowy ravioli coated in a rich, slightly tangy sauce, and topped with gooey mozzarella. It’s special because two classic sauces team up for fast comfort with very little fuss.

Why You’ll Love This Recipe

Top reasons to make it: it’s quick, uses jarred sauces and refrigerated ravioli, and makes an easy weeknight dinner the whole family will ask for again.

Ready in about 25–30 minutes perfect for busy weeknights.
Uses pantry and fridge staples so no long shopping trips.
Kid-friendly and crowd-pleasing simple flavors that please most.
Love creamy sauce? Check a quick Alfredo tip at Alfredo sauce for making your own in minutes.

Ingredients for Marinara Alfredo Ravioli

24 ounce jar marinara sauce
15 ounce jar Alfredo sauce
1 tablespoon Italian Seasoning
2 cups shredded mozzarella cheese
10 ounces refrigerated ravioli
dried parsley, optional (for garnish)

Step-by-Step Instructions of Marinara Alfredo Ravioli

Preheat the oven to 375°F (190°C).
Stir the marinara and Alfredo sauces together in a bowl until smooth.
Spray or lightly oil a 9×9-inch baking dish.
Pour a thin layer of the sauce mixture into the bottom of the dish.
Arrange the refrigerated ravioli in a single layer over the sauce. If needed, overlap slightly.
Pour the remaining sauce evenly over the ravioli, making sure each piece gets coated.
Sprinkle the Italian seasoning over the top, then cover with shredded mozzarella.
Cover the dish with foil and bake for 18–20 minutes, until the ravioli are hot through.
Remove the foil and bake 3–5 more minutes to melt and slightly brown the cheese. For a golden top, broil 1–2 minutes while watching closely.
Let rest 3–5 minutes, then sprinkle with dried parsley if using and serve.

Tips for Success

Use refrigerated ravioli for best texture frozen works but needs more bake time.
Keep the dish covered for most of the bake so the ravioli steam through and stay tender.
Let it rest before serving so the sauce thickens and slices hold together.
Use fresh shredded cheese (not pre-shredded) for better melting and creaminess.

Substitutions & Variations of Marinara Alfredo Ravioli

To Make It Vegan/Gluten-Free:

Use a dairy-free Alfredo (cashew or cauliflower-based) and vegan shredded mozzarella.
Swap in gluten-free refrigerated ravioli or use gluten-free filled pasta.

Variations:

Stir in a handful of fresh spinach before baking for extra greens.
Add cooked Italian sausage or ground turkey to the sauce for more protein.
Dollop with ricotta or swirl in pesto before serving for a flavor boost.
Sprinkle red pepper flakes for a touch of heat.

Storage Instructions of Marinara Alfredo Ravioli

Refrigerator:

Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F until warm, or microwave gently.

Freezer:

Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating; texture may soften slightly.

Make-Ahead:

Assemble in the baking dish, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if chilled straight from the fridge.

Frequently Asked Questions (FAQ) of Marinara Alfredo Ravioli

Can I use frozen ravioli instead of refrigerated?

Yes. Thaw first or add about 8–12 minutes to the covered bake time so the filling heats through.

Can I make this on the stovetop?

Yes. Warm the combined sauces in a large skillet, add ravioli and a splash of water, cover, and cook until heated through, then top with cheese to melt.

Is this dish good for kids or picky eaters?

Very much so. The mild, creamy sauce and familiar cheese make it a kid-friendly choice. You can serve plain or with a side of veggies.

Final Thoughts

Marinara Alfredo Ravioli is a simple, cozy meal that fits busy lives without sacrificing comfort. With just a few jars and refrigerated ravioli you get a creamy, tangy, cheesy dish that feels like a hug on a plate. Try it tonight, leave a comment to tell us how it turned out, and don’t forget to give a star rating if you liked it your feedback helps others find this easy family favorite.

Marinara Alfredo Ravioli

Print Recipe

A cozy dinner that blends marinara and Alfredo sauces with refrigerated ravioli for a quick, creamy, and kid-friendly meal.

Total Time: 30 minutes
Yield: 4 servings

Ingredients

Scale

24 ounce jar marinara sauce
15 ounce jar Alfredo sauce
1 tablespoon Italian Seasoning
2 cups shredded mozzarella cheese
10 ounces refrigerated ravioli
dried parsley, optional (for garnish)

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Instructions

Preheat the oven to 375°F (190°C).
Stir the marinara and Alfredo sauces together in a bowl until smooth.
Spray or lightly oil a 9×9-inch baking dish.
Pour a thin layer of the sauce mixture into the bottom of the dish.
Arrange the refrigerated ravioli in a single layer over the sauce, overlapping slightly if needed.
Pour the remaining sauce evenly over the ravioli, ensuring each piece gets coated.
Sprinkle the Italian seasoning over the top, then cover with shredded mozzarella.
Cover the dish with foil and bake for 18–20 minutes until the ravioli are hot through.
Remove the foil and bake for an additional 3–5 minutes to melt and slightly brown the cheese. Broil for 1–2 minutes for a golden top, watching closely.
Let rest for 3–5 minutes, then sprinkle with dried parsley if using and serve.

Notes

For best texture, use refrigerated ravioli. Allow the dish to rest before serving to thicken the sauce.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian