Ravioli Lasagna Bake Recipe
A comforting fusion dish layering store-bought ravioli with rich marinara sauce, creamy ricotta, and melted cheese for a quicker yet equally satisfying alternative to traditional lasagna.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">800g cheese ravioli (fresh or frozen)</li><li class="ingredients-single-item">750ml marinara sauce (store-bought or homemade)</li><li class="ingredients-single-item">250g ricotta cheese</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">60g grated Parmesan cheese, divided</li><li class="ingredients-single-item">2 tsp dried Italian herbs</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">250g mozzarella cheese, grated</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped (for garnish)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9x13 inch) baking dish</li><li class="equipment-single-item">Aluminum foil</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease your baking dish with olive oil or cooking spray - this prevents sticking and makes cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using frozen ravioli, there's no need to thaw it beforehand - the ravioli will cook perfectly during baking. If using fresh ravioli, handle it gently to prevent tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper. Mix thoroughly until smooth and well incorporated. The egg acts as a binder, helping the ricotta maintain its structure during baking rather than separating.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Spread about 250ml of marinara sauce evenly across the bottom of your baking dish. This initial sauce layer prevents the ravioli from sticking to the dish and burning during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange half of the ravioli in a single layer over the sauce. Don't worry if they overlap slightly, but try to create an even layer for consistent baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Dollop half of the ricotta mixture over the ravioli and gently spread it without disturbing the pasta too much. Then sprinkle with 1/3 of the mozzarella cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour another 250ml of marinara sauce evenly over the cheese layer. The sauce will seep down during baking, flavoring and cooking the ravioli perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat with remaining ravioli, followed by the rest of the ricotta mixture and another 1/3 of the mozzarella cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top with the remaining marinara sauce, making sure all the ravioli are covered to prevent them from drying out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Finish with the remaining mozzarella and Parmesan cheeses. The top cheese layer will create that beautiful golden, slightly crispy crust that's characteristic of a great lasagna.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the baking dish with aluminum foil, tenting it slightly so it doesn't stick to the cheese. The foil traps steam, helping to cook the ravioli evenly without burning the top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake covered for 30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown. This two-stage baking process ensures the ravioli cooks through while still achieving that perfect cheese finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once baked, allow the lasagna to rest for about 10 minutes before serving. This resting period is crucial as it allows the layers to set, making it easier to cut and serve clean portions.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Sprinkle with fresh chopped basil just before serving. The heat from the dish will release the aromatic oils in the basil, adding a wonderful fresh fragrance and flavor contrast to the rich, savory bake.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen ravioli for a pasta bake, or should I thaw it first?
You can use frozen ravioli directly in your pasta bake without thawing! The ravioli will cook perfectly during the baking process. Using frozen ravioli actually helps maintain the structure of the pasta as it bakes, preventing it from becoming too soft or mushy.
What's the best cheese combination for a creamy Italian pasta casserole?
The winning combination is ricotta (for creaminess), mozzarella (for stretch and melt), and Parmesan (for sharp flavour). This trio creates the perfect balance of textures and tastes. For extra indulgence, consider adding a bit of fontina or provolone for more complex flavour notes.
How long should a baked pasta dish rest before serving?
Allow your baked pasta dish to rest for 10-15 minutes before serving. This crucial step lets the layers set properly, allowing the cheese to slightly firm up and the sauce to be reabsorbed. This makes cutting and serving neater, and prevents burnt mouths from too-hot fillings!
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
