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)
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian