Baked Ravioli Recipe -
Baked Ravioli Recipe

Baked Ravioli

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"An old family recipe with some updating. Quick preparation is a plus for this recipe! Try using two, ten, or 40 cloves of garlic!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings


  1. In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
  2. In large pot of boiling salted water cook the ravioli until done. Drain.
  3. In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
  4. In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.
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Most Helpful Positive Review
Jan 26, 2010

You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea!

Most Helpful Critical Review
Jan 12, 2004

What a dissapointment! Not "zesty" enough! Tasted like tomatoes and a lot of cheese -- the baked cheese on top was excellent, but still didn't save it! IF I do this again I'll use my own spaghetti sauce (if not I'd at least add a pound of Italian sausage!) I also used fresh four-cheese ravioli instead of frozen.

Dec 28, 2005

I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty.

Oct 29, 2003

My family liked this, although other reviews are right, it tastes a lot like lasagna. I used a 9 oz package of fresh ravioli and made 1/4 of the sauce. This was perfect for the three of us and even had enough left over for my daughter and I to have for lunch today. I would like to try this with meat ravioli next time. I think it would make an interesting combination. Also, if anyone is wondering I don't see why you can't use jarred sauce to save time. I made the sauce as directed. It was good, but nothing spectacular.

Jul 27, 2006

I had a huge bag of ravioli I wanted to use up-and this was such a nice change of pace. The sauce itself-I used 2 cans diced tomatoes and two huge cans of crushed tomatoes-that's all I had on hand. I sauteed the onion and garlic in 3 tbs olive oil on low heat for 10 minutes and added in fresh basil and parsley from my garden. I then poured in all the sauce and added salt, pepper and a handful of parmesan cheese. After that simmered for 2 hours-I cooked the ravioli and gently mixed in some sauce. I spread sauce on bottom of pan and did ravioli, parmesan cheese, mozz cheese, more ravioli, sauce, parmesan cheese and mozz cheese as my layers. I baked covered for 30 minutes and removed cover for last 10 minutes to get a nice top. My husband thought it was a cool idea to make a ravioli lasagna!

Jun 18, 2003

This is delicious and also works fine with prepared sauce.

Jan 11, 2012

For just us two people, I used an 8 x 8 pan, put jarred sauce in bottom of pan, frozen ravioli on top, fresh mushrooms sliced on top, sprinkled w/italian cheeses, repeated the ravioli and rest of jarred sauce mixed w/1 8-oz can of tomato sauce and then finished it with the shredded cheeses on top. Covered tightly in tin foil and let sit out for 1 hour to give the uncooked frozen ravioli a ""thawing start. Cooked in a preheated 400 degree oven for 35-40 minutes, uncovered, and then turned oven off as it "cooked" another 5-10 minutes - so awesome - served with garlic bread. There were some leftovers for hubby's lunch next day!:) He said it was "even better" after re-heating in microwave at work!

Jan 07, 2004

Excellent recipe! I've made this a few times now, sometimes I use italian tomatoes, sometimes regular. I prefer the petite-cut type. My husband has requested I make this marinara sauce for all future pasta dishes, so I jarred up a big batch. He prefers the sauce with meat in it. My 7-year-old stepdaughter got to help make the sauce after asking me if chopping onions really makes people cry! A very easy recipe that makes the house smell heavenly. I use little or no water but my leftovers are a little dry; next time I'll go ahead and add all the water.


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  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 64.6 g
  • 21%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 1705 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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