This Easy White Ravioli Casserole is a creamy, cheesy bake that comes together fast and feeds a crowd or makes great leftovers.

This casserole is rich, creamy, and slightly tangy from the ricotta and Parmesan, with melty mozzarella tying everything together. The texture is pillowy ravioli softened in sauce with a golden, bubbly top simple, comforting, and exactly what a busy weeknight needs.

Top reasons to make this: it’s quick to assemble, uses few pantry staples, and is a family-friendly meal that reheats well.

Why You’ll Love This Recipe

Ready in about 30–40 minutes for easy weeknight dinners
Made with simple, store-bought ingredients
Great for meal prep and easy to reheat
Crowd-pleasing comfort food for kids and adults

Ingredients for Easy White Ravioli Casserole

1 package refrigerated cheese ravioli (about 9–12 ounces)
2 cups ricotta cheese, at room temperature
2 cups mozzarella cheese, shredded
2 cups marinara sauce, room temperature or warmed slightly
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Step-by-Step Instructions of Easy White Ravioli Casserole

Preheat the oven to 375°F (190°C) and grease a 9×9-inch or similar-size baking dish.
Boil the ravioli for 2–3 minutes less than package directions so they are slightly firm; drain well. (You can also use fresh refrigerated ravioli without pre-boiling if the package says so.)
Mix the ricotta, 1 cup of mozzarella, Parmesan, Italian seasoning, and a pinch of salt and pepper in a bowl until smooth.
Spread half of the marinara sauce in the bottom of the prepared dish.
Place a single layer of ravioli over the sauce to cover the dish. Spoon half of the ricotta mixture over the ravioli and spread gently.
Pour the remaining sauce over the ricotta layer, then add another layer of ravioli if needed. Top with the remaining ricotta mixture and sprinkle the remaining 1 cup mozzarella on top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes until the top is golden and bubbly.
Let the casserole rest for 5 minutes, garnish with fresh basil if using, slice, and serve.

Tips for Success

Don’t overcook the ravioli before baking; a slightly firm pasta keeps the casserole from getting soggy.
Use full-fat cheeses for the creamiest texture and best flavor.
Let the casserole rest a few minutes after baking so it sets and’s easier to slice.

Substitutions & Variations of Easy White Ravioli Casserole

To Make It Vegan/Gluten-Free:

Use gluten-free ravioli and swap ricotta with a cashew or tofu-based ricotta. Replace mozzarella and Parmesan with vegan shredded cheese and nutritional yeast.

Variations:

Stir a handful of fresh spinach into the ricotta mix for extra greens.
Add cooked Italian sausage or browned mushrooms between layers for more flavor.
Swirl in a spoonful of pesto on top before baking for a herby twist. Prefer a red sauce instead? Read about pairing ravioli with red or white sauces here to pick your favorite.

Storage Instructions of Easy White Ravioli Casserole

Refrigerator:

Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave single portions.

Freezer:

To freeze before baking: assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.
To freeze after baking: cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen in a covered dish at 350°F until hot.

Make-Ahead:

Assemble the casserole up to a day in advance and keep covered in the fridge. Bake just before serving to save time on busy nights.

Frequently Asked Questions (FAQ) of Easy White Ravioli Casserole

Can I use frozen ravioli?

Yes. Thaw frozen ravioli slightly or add a few extra minutes to baking time if using straight from frozen.

Can I make this gluten-free?

Definitely. Use a gluten-free ravioli and check labels on sauces and cheeses for hidden gluten.

Can I add meat to the casserole?

Yes. Browned Italian sausage or ground beef mixed with a little sauce is a tasty addition between layers.

Final Thoughts

Easy White Ravioli Casserole is a simple, comforting dinner that fits busy family life and weeknight routines. It’s creamy, cheesy, and forgiving swap ingredients or add extras to match your pantry and tastes. Try it tonight, then come back and tell me how it turned out leave a comment and a star rating to help others find this cozy, quick dinner.

Easy White Ravioli Casserole

Print Recipe

A creamy, cheesy ravioli casserole that’s quick to prepare and perfect for busy weeknight dinners.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

1 package refrigerated cheese ravioli (about 9–12 ounces)
2 cups ricotta cheese, at room temperature
2 cups mozzarella cheese, shredded
2 cups marinara sauce, room temperature or warmed slightly
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×9-inch or similar-size baking dish.
Boil the ravioli for 2–3 minutes less than package directions so they are slightly firm; drain well.
Mix the ricotta, 1 cup of mozzarella, Parmesan, Italian seasoning, and a pinch of salt and pepper in a bowl until smooth.
Spread half of the marinara sauce in the bottom of the prepared dish.
Place a single layer of ravioli over the sauce to cover the dish. Spoon half of the ricotta mixture over the ravioli and spread gently.
Pour the remaining sauce over the ricotta layer, then add another layer of ravioli if needed. Top with the remaining ricotta mixture and sprinkle the remaining 1 cup mozzarella on top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes until the top is golden and bubbly.
Let the casserole rest for 5 minutes, garnish with fresh basil if using, slice, and serve.

Notes

Use full-fat cheeses for the best flavor and texture. Don’t overcook the ravioli before baking.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian