Baked Ravioli Recipe

Back to Baked Ravioli All Reviews for Baked Ravioli - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 6 edf_1103_bakedravioli.jpg

Ingredients Ingredient Checklist 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced Coarse salt and freshly ground pepper 1 1/2 teaspoons dried thyme, or oregano 1 can (28 ounces) whole tomatoes 1 can (28 ounces) crushed tomatoes 2 pounds store-bought frozen ravioli 1 1/2 cups shredded mozzarella 1/2 cup grated Parmesan cheese

Variations Baked Spaghetti: Try the recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don’t worry if it seems like there’s too much sauce; It will be absorbed as the pasta bakes.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 50 mins Servings: 6 edf_1103_bakedravioli.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 50 mins Servings: 6

Recipe Summary

prep: 25 mins total: 50 mins

Servings: 6

prep: 25 mins

total: 50 mins

prep:

25 mins

total:

50 mins

Servings: 6

edf_1103_bakedravioli.jpg

Ingredients

2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced Coarse salt and freshly ground pepper 1 1/2 teaspoons dried thyme, or oregano 1 can (28 ounces) whole tomatoes 1 can (28 ounces) crushed tomatoes 2 pounds store-bought frozen ravioli 1 1/2 cups shredded mozzarella 1/2 cup grated Parmesan cheese

Directions

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Variations

Baked Spaghetti: Try the recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don’t worry if it seems like there’s too much sauce; It will be absorbed as the pasta bakes.

Reviews (45)

 Add Rating & Review     748 Ratings   5 star values:        138    4 star values:        224    3 star values:        223    2 star values:        123    1 star values:        40

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Reviews (45)

Add Rating & Review     748 Ratings   5 star values:        138    4 star values:        224    3 star values:        223    2 star values:        123    1 star values:        40

Add Rating & Review

748 Ratings 5 star values: 138 4 star values: 224 3 star values: 223 2 star values: 123 1 star values: 40

5 star values: 138 4 star values: 224 3 star values: 223 2 star values: 123 1 star values: 40

Martha Stewart Member     Rating: 5 stars       05/25/2019   I have made a similar recipe for years. I use the triangle cheese raviolis from Costco. This sauce is fantastic and so much better than what I have been using but I still saute 1/2 pound of ground beef with diced onion and minced garlic. The meat I layer between the raviolis and the sauce and cheese. I serve this with a green salad and garlic french bread. Yum!  

Martha Stewart Member     Rating: Unrated       02/24/2017   Have made this recipe several times because the sauce is just so delivcious! Must admit, didn't bake the Raviolis yet. Just tossed the raviolis in the sauce once I boiled them! Everyone enjoys them.  

Martha Stewart Member     Rating: Unrated       04/22/2015   Made it with beef ravioli (per my ten year-old's request) on one half of the dish and cheese ravioli on the other. He loved it. We all did.  

Martha Stewart Member     Rating: 4 stars       07/07/2014   Delicious! Easy to prepare and makes a lot. Made exactly as directed except a Vidalia onion was used instead of a regular onion. The substitute gave the dish a subtle sweet favor. Served with a salad and garlic bread. Would definitely make again!  

Martha Stewart Member     Rating: Unrated       08/21/2013   No printer-friendly icon on the ipad version.  

Martha Stewart Member     Rating: Unrated       08/21/2013   This recipe sounds so delicious. For those of you having trouble finding the print icon, I was too. Then I tried this: go to the very top of the page, then scroll down so you see about an inch at the top of the scroll bar, and suddenly this new options bar appears at the top with the print icon on the right. Yay.  

Martha Stewart Member     Rating: Unrated       08/21/2013   Sounds delicious. Will definitely make this. Even my pasta hating guy likes ravioli. The print icon is right on the top of the page on the far right of the line that has "intro", "ingredients", "directions" on the left and on the far right after the pinterest and facebook etc. icons is the print icon. Mind you it really doesn't look like a printer I just clicked on it out of frustration.  

Martha Stewart Member     Rating: Unrated       08/21/2013   I don't have a print icon either. I was going to Pin this recipe and the "Pin" just disappeared!  

Martha Stewart Member     Rating: Unrated       08/21/2013   I love your recipes but I can only print them on several pages. Is there a way to select paper size and use less?  

Martha Stewart Member     Rating: Unrated       08/21/2013   Your screen sure must be different from mine, which only shows facebook, share, and pinterest icons. No print icon on my screen. Anyone else have a print icon on theirs?  

Martha Stewart Member     Rating: Unrated       08/21/2013   If you need to print the print icon is in the upper right side of the screen. I haven't had any problem printing...  

Martha Stewart Member     Rating: Unrated       08/21/2013   Love your recipes & videos but HATE the new format. I can't print anything and it's very frustrating!! Please return to your old format otherwise what's the point in opening your emails when all I can do is watch???????  

Martha Stewart Member     Rating: Unrated       08/21/2013   This looks like a great recipe, but since you changed the format, I am no longer able to print your recipes. PLEASE GO BACK TO THE OLD FORMAT! This format is impracticle & utilizes too much paper for one simple recipe.  

Martha Stewart Member     Rating: 4 stars       08/21/2013   I've made this ravioli casserole several times. It is so simple and quick! It's like lasagna without the need to buy ricotta because it's already in the raviolis. Very important, make sure you use a frozen ravioli that you like. I usually make a meat sauce since my fiance can't go a meal without having meat (he's from Texas). You can also use jarred sauce if you want. I also agree that it is a great meal to take to a friend in need. Just cover it and let them do the baking when they're ready.  

Martha Stewart Member     Rating: Unrated       03/19/2013   This is a good make ahead meal. Follow directions until the bake part. Cover and keep in the fridge until you are ready to bake/eat. Or, freeze... don't see why not. This is the type of meal that's good to eat on a week night or bring to a friend in need. This isn't the type of meal I'd serve to company. Makes enough for 2 families of 3-4, in my opinion (aka feeds 6-8).  

Martha Stewart Member     Rating: Unrated       01/28/2013   Anytime I find a recipe that is loved by adults and children alike, I give it a thumbs up. I served it on a bed of spinach, next time, I'll try using spinach and cheese ravioli. I did have too much sauce, however, put that in a container for next pasta night.  

Martha Stewart Member     Rating: Unrated       09/02/2012   If I used fresh ravioli, not frozen, could I just skip the boiling step?  

Martha Stewart Member     Rating: 2 stars       08/01/2012   Ehh...it was okay....nothing crazy...probably won't make it again...  

Martha Stewart Member     Rating: Unrated       03/18/2012   This was delicious! I used spinach ravioli. While making the sauce, I added a bit of sugar to balance the acidity of the tomatoes.  

Martha Stewart Member     Rating: Unrated       03/09/2011   Easy to make and delicious  

Martha Stewart Member     Rating: Unrated       02/20/2011   If you have leftover ravioli and sauce, whether you baked it or served it the "normal" way, try stirring the leftovers (including the sauce) into a can or two of Beef Consomm?  

Martha Stewart Member     Rating: Unrated       02/19/2011   To the person who asked if you can freeze it....I think why not? We freeze lasagna all the time and this is basically the same. Sounds yummy and I am going to try it.  

Martha Stewart Member     Rating: Unrated       02/18/2011   I made this last night substituting garlic  

Martha Stewart Member     Rating: Unrated       02/18/2011   Have made this multiple times and it's become one of my standbys that can always be at the ready.  

Martha Stewart Member     Rating: Unrated       02/16/2011   FYI - you can get nutritional info on ANY recipe for free by copying the ingredients list into this webpage - caloriecount.about.com/cc/recipe_analysis.php  

Martha Stewart Member     Rating: Unrated       11/19/2010   Nutritional information would be greatly appreciated.  

Martha Stewart Member     Rating: Unrated       11/19/2010   Yes, I love this website and make many of the dishes but I would like nutritional information too! That is the only thing missing from the site but a VERY important item. Wondering if they are hearing us????  

Martha Stewart Member     Rating: Unrated       10/21/2010   My husband and I LOVED this recipe. It's really god option for those nights when you want a home-cooked meal, but you're not wanted to make anything really involved. I'm not the biggest fan of tomato sauce, but this recipe tasted wonderful. I also added some bread crumbs to the top before I baked it, which gave a nice flavor and texture. This is definitley something I would make again!  

Martha Stewart Member     Rating: Unrated       04/28/2010   I WOULD LIKE NUTRITIONAL INFORMATION AS WELL ON YOUR RECIPIES  

Martha Stewart Member     Rating: Unrated       03/30/2010   Made this tonight. It turned out amazing! Another MS recipe tried and turn out great. I am always so happy when I make a successful meal.  

Martha Stewart Member     Rating: Unrated       03/25/2010   Cook the ravioli first..decide to use oil in the sauce or not..you can add olive oil as a serving..I might try a more shallow pan than shown--Mozzarella and Parmesan Cheese/or even use a Provolone(slices)/works much better with Ziti than Spagetti..I do the spagetti version on the stove top--adding the Mozzarella last.  

Martha Stewart Member     Rating: Unrated       03/24/2010   Do you think you could freeze this??  

Martha Stewart Member     Rating: Unrated       03/24/2010   I make baked ravioli with frozen raviolis. I do not even cook them. I just put some sauce in the bottom of the pan then add ravioli, mozzarella cheese and more sauce on top. Bake at 350 until bubbly. Very easy.  

Martha Stewart Member     Rating: Unrated       01/19/2010   Would very much like nutritional information for recipes  

Martha Stewart Member     Rating: Unrated       02/10/2009   i love baked ravioli!!  

Martha Stewart Member     Rating: Unrated       02/03/2009   jeannerice...just swap the ravioli with spaghetti or another shaped pasta... It's all good...  

Martha Stewart Member     Rating: Unrated       02/03/2009   fresh tomatoes make a different kind of sauce and you'll need a ton! stick with canned for this recipe.  

Martha Stewart Member     Rating: Unrated       01/20/2009   this is really good and makes a lot. we all loved it ~ i will be making this again!  

Martha Stewart Member     Rating: Unrated       01/07/2009   Delicious and very easy!! I will definitely be making this again!  

Martha Stewart Member     Rating: Unrated       12/24/2008   Can you use fresh tomatoes for this dish?  

Martha Stewart Member     Rating: Unrated       12/24/2008   Can you use fresh tomatoes?  

Martha Stewart Member     Rating: Unrated       05/23/2008   Another family favorite. This is a really easy weeknight recipe that would work for a party just as easily.  

Martha Stewart Member     Rating: Unrated       05/20/2008   This dish is perfect to prepare when you know you've had a long day. It is so easy to make and it is happy to sit in the fridge overnight. There is nothing better than coming home, popping it into the oven, and 20 minutes later you have a soothing, comforting dish.  

Martha Stewart Member     Rating: Unrated       12/10/2007   This is easy and excellent for a busy day

Martha Stewart Member

Rating: 5 stars 05/25/2019

I have made a similar recipe for years. I use the triangle cheese raviolis from Costco. This sauce is fantastic and so much better than what I have been using but I still saute 1/2 pound of ground beef with diced onion and minced garlic. The meat I layer between the raviolis and the sauce and cheese. I serve this with a green salad and garlic french bread. Yum!

Rating: 5 stars

Rating: Unrated 02/24/2017

Have made this recipe several times because the sauce is just so delivcious! Must admit, didn’t bake the Raviolis yet. Just tossed the raviolis in the sauce once I boiled them! Everyone enjoys them.

Rating: Unrated

Rating: Unrated 04/22/2015

Made it with beef ravioli (per my ten year-old’s request) on one half of the dish and cheese ravioli on the other. He loved it. We all did.

Rating: 4 stars 07/07/2014

Delicious! Easy to prepare and makes a lot. Made exactly as directed except a Vidalia onion was used instead of a regular onion. The substitute gave the dish a subtle sweet favor. Served with a salad and garlic bread. Would definitely make again!

Rating: 4 stars

Rating: Unrated 08/21/2013

No printer-friendly icon on the ipad version.

This recipe sounds so delicious. For those of you having trouble finding the print icon, I was too. Then I tried this: go to the very top of the page, then scroll down so you see about an inch at the top of the scroll bar, and suddenly this new options bar appears at the top with the print icon on the right. Yay.

Sounds delicious. Will definitely make this. Even my pasta hating guy likes ravioli. The print icon is right on the top of the page on the far right of the line that has “intro”, “ingredients”, “directions” on the left and on the far right after the pinterest and facebook etc. icons is the print icon. Mind you it really doesn’t look like a printer I just clicked on it out of frustration.

I don’t have a print icon either. I was going to Pin this recipe and the “Pin” just disappeared!

I love your recipes but I can only print them on several pages. Is there a way to select paper size and use less?

Your screen sure must be different from mine, which only shows facebook, share, and pinterest icons. No print icon on my screen. Anyone else have a print icon on theirs?

If you need to print the print icon is in the upper right side of the screen. I haven’t had any problem printing…

Love your recipes & videos but HATE the new format. I can’t print anything and it’s very frustrating!! Please return to your old format otherwise what’s the point in opening your emails when all I can do is watch???????

This looks like a great recipe, but since you changed the format, I am no longer able to print your recipes. PLEASE GO BACK TO THE OLD FORMAT! This format is impracticle & utilizes too much paper for one simple recipe.

Rating: 4 stars 08/21/2013

I’ve made this ravioli casserole several times. It is so simple and quick! It’s like lasagna without the need to buy ricotta because it’s already in the raviolis. Very important, make sure you use a frozen ravioli that you like. I usually make a meat sauce since my fiance can’t go a meal without having meat (he’s from Texas). You can also use jarred sauce if you want. I also agree that it is a great meal to take to a friend in need. Just cover it and let them do the baking when they’re ready.

Rating: Unrated 03/19/2013

This is a good make ahead meal. Follow directions until the bake part. Cover and keep in the fridge until you are ready to bake/eat. Or, freeze… don’t see why not. This is the type of meal that’s good to eat on a week night or bring to a friend in need. This isn’t the type of meal I’d serve to company. Makes enough for 2 families of 3-4, in my opinion (aka feeds 6-8).

Rating: Unrated 01/28/2013

Anytime I find a recipe that is loved by adults and children alike, I give it a thumbs up. I served it on a bed of spinach, next time, I’ll try using spinach and cheese ravioli. I did have too much sauce, however, put that in a container for next pasta night.

Rating: Unrated 09/02/2012

If I used fresh ravioli, not frozen, could I just skip the boiling step?

Rating: 2 stars 08/01/2012

Ehh…it was okay….nothing crazy…probably won’t make it again…

Rating: 2 stars

Rating: Unrated 03/18/2012

This was delicious! I used spinach ravioli. While making the sauce, I added a bit of sugar to balance the acidity of the tomatoes.

Rating: Unrated 03/09/2011

Easy to make and delicious

Rating: Unrated 02/20/2011

If you have leftover ravioli and sauce, whether you baked it or served it the “normal” way, try stirring the leftovers (including the sauce) into a can or two of Beef Consomm?

Rating: Unrated 02/19/2011

To the person who asked if you can freeze it….I think why not? We freeze lasagna all the time and this is basically the same. Sounds yummy and I am going to try it.

Rating: Unrated 02/18/2011

I made this last night substituting garlic

Have made this multiple times and it’s become one of my standbys that can always be at the ready.

Rating: Unrated 02/16/2011

FYI - you can get nutritional info on ANY recipe for free by copying the ingredients list into this webpage - caloriecount.about.com/cc/recipe_analysis.php

Rating: Unrated 11/19/2010

Nutritional information would be greatly appreciated.

Yes, I love this website and make many of the dishes but I would like nutritional information too! That is the only thing missing from the site but a VERY important item. Wondering if they are hearing us????

Rating: Unrated 10/21/2010

My husband and I LOVED this recipe. It’s really god option for those nights when you want a home-cooked meal, but you’re not wanted to make anything really involved. I’m not the biggest fan of tomato sauce, but this recipe tasted wonderful. I also added some bread crumbs to the top before I baked it, which gave a nice flavor and texture. This is definitley something I would make again!

Rating: Unrated 04/28/2010

I WOULD LIKE NUTRITIONAL INFORMATION AS WELL ON YOUR RECIPIES

Rating: Unrated 03/30/2010

Made this tonight. It turned out amazing! Another MS recipe tried and turn out great. I am always so happy when I make a successful meal.

Rating: Unrated 03/25/2010

Cook the ravioli first..decide to use oil in the sauce or not..you can add olive oil as a serving..I might try a more shallow pan than shown–Mozzarella and Parmesan Cheese/or even use a Provolone(slices)/works much better with Ziti than Spagetti..I do the spagetti version on the stove top–adding the Mozzarella last.

Rating: Unrated 03/24/2010

Do you think you could freeze this??

I make baked ravioli with frozen raviolis. I do not even cook them. I just put some sauce in the bottom of the pan then add ravioli, mozzarella cheese and more sauce on top. Bake at 350 until bubbly. Very easy.

Rating: Unrated 01/19/2010

Would very much like nutritional information for recipes

Rating: Unrated 02/10/2009

i love baked ravioli!!

Rating: Unrated 02/03/2009

jeannerice…just swap the ravioli with spaghetti or another shaped pasta… It’s all good…

fresh tomatoes make a different kind of sauce and you’ll need a ton! stick with canned for this recipe.

Rating: Unrated 01/20/2009

this is really good and makes a lot. we all loved it ~ i will be making this again!

Rating: Unrated 01/07/2009

Delicious and very easy!! I will definitely be making this again!

Rating: Unrated 12/24/2008

Can you use fresh tomatoes for this dish?

Can you use fresh tomatoes?

Rating: Unrated 05/23/2008

Another family favorite. This is a really easy weeknight recipe that would work for a party just as easily.

Rating: Unrated 05/20/2008

This dish is perfect to prepare when you know you’ve had a long day. It is so easy to make and it is happy to sit in the fridge overnight. There is nothing better than coming home, popping it into the oven, and 20 minutes later you have a soothing, comforting dish.

Rating: Unrated 12/10/2007

This is easy and excellent for a busy day

All Reviews for Baked Ravioli

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Ravioli

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Variations#

Reviews (45)#

All Reviews for Baked Ravioli#

Gallery

Recipe Summary

Ingredients

Directions

Variations

Reviews (45)

All Reviews for Baked Ravioli