Baked Ravioli
Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!
With all the salads I’ve been posting lately, comfort food had to be next in line. After all, it’s all about balance, no? That’s where this creamy, comforting, cheesy ravioli comes in. And for those of you thinking you can’t break your diet for this, well, let’s just say that your diet can always start again next week.
The best part about this recipe is that you can completely customize it with your favorite kind of ravioli – from lobster ravioli to artichoke ravioli. The sky is the limit! I kept this meatless though with Trader Joe’s four cheese ravioli, my absolute favorite. And with some leftover marinara sauce and cream cheese for that melt-in-your-mouth creaminess, you can have this comforting dish on your table in no time!
Baked Ravioli
Ingredients
- 1 16-ounce package cheese-filled ravioli
- 2 cups marinara sauce, homemade or store-bought
- ⅓ cup cream cheese, cubed
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup basil leaves, chiffonade
Instructions
- Preheat oven to 350 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.
- In a large pot of boiling water, cook ravioli just until tender, about 2-3 minutes; drain well.
- Combine marinara sauce and cream cheese in a medium saucepan over medium heat. Cook, stirring constantly, until cream cheese has melted, about 2-3 minutes. Stir in thyme and parsley.
- Spread ravioli into the prepared baking dish. Top with marinara mixture and sprinkle with mozzarella. Place into oven and bake until cheese has melted, about 20 minutes.
- Serve immediately, garnished with Parmesan and basil, if desired.
Did you make this recipe?
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Could this be assembled the night before, refrigerated, then baked just before dinnertime?
Unfortunately, I cannot answer this with certainty as I have never tried preparing this ahead of time. Please use your best judgment.
Best idea would be to prep and bake the night before, then re-heat for supper. The pasta will absorb the liquid from the sauce if left overnight and texture of the ravioli and sauce would be altered. The dish will re-heat well.
Made this tonight, it was excellent! Delicious and easy~ the best of recipes. Added some Italian sausage crumbles because the husband is a carnivore.
I just made this except for the part where I top it with mozzarella and put in oven, so I can’t tell you how tasty it tastes yet. What I can tell you is I home cook about 6 days a week, using Internet-search recipes according to the food I have on hand. But I’ve never come across your site before now. Your recipes are awesome. So various, but easy and yummy. I think the rest of this week’s menu will all be from your stuff. Thanks!
This is great! Where in the grocery store do you find the raviolis?
The fresh ravioli should be located in the refrigerated section.
Made this recipe this evening. I added ground beef, because I don’t like to serve dinner without meat or chicken. Unfortunately, due to a fussy baby, I was unable to serve it right out of the oven, like Chung-Ah recommends, and while it was still tasty, it wasn’t as good as it could have been, had I served it right out of the oven.
I’m currently making this for the third time right now! So easy and delicious. I make it anytime I want to impress 😉
Do you think this could be done with frozen ravioli? I’m not sure you can thaw frozen ravioli…maybe adjust the baking time?
Yes, I recommend adjusting baking time to ensure that the ravioli is completely heated through.
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Can cream cheese substituted by other kind of cheese? I am highly lactose intolerance and cream cheese has more lactate that my body can handle!
Thanks,
Ferryal
Unfortunately there really is no great substitute as the cream cheese is a star ingredient in this dish.
i made the baked ravioli today and it was absolutely amazing!!
i made my own sauce but followed everything else and it is honestly one of the best dishes i’ve made! definite recommend.
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I am lazy…. do you think the ravioli needs to be boiled before baked? I would prefer to bake it longer instead if I could get away with that.
Thanks!
You can certainly give it a try but you will have to adjust baking time as needed.
did you use frozen ravioli or the kind in the refrigerator case?
Vanessa, I used ready-made, unfrozen ravioli.
I’ve made a similar dish before with frozen ravioli. Mine was just ravioli and sauce, definitely gonna try your additions. I didn’t cook my ravioli first. I just put the frozen ravioli’s in the dish, covered with sauce and cooked. I can’t wait to try yours because I already loved the ease and taste of mine. Your additions should make it even better.
Chung-Ah, I found your blog via Pinterest (I think). I made this recipe last night and it was delicious! Perfect and easy dinner for a cold, dreary Chicago weeknight. I’m looking forward to trying more of your recipes!
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Do you have a recipe for homemade ravioli?
Not at the moment but it’s on my bucket list!
I made it for dinner tonight!! It was DELICIOUS!!
I have a baked ravioli recipe that is a favorite, but I’m thinking I need to switch things up and try yours because it looks amazing!!
Just made this for dinner! It was delicious! Thanks for the awesome and easy recipe!
I stumbled across this recipe on Pinterest a couple of days ago. Let me just say…this is awesome!!! My family loved this. I modified it a bit using ground beef and mixed it with the marinara and cream cheese. Yes, it made the preparation time a little longer, but it was worth it. Just amazing and simple. Thank you for sharing!! 🙂