If you’re searching for a simple, comforting dish that’s going to wow your family with minimal fuss, I’ve got you covered. This Cheesy Ravioli Casserole Bake Recipe is basically the lazy lasagna of your dreams—packed with cheesy, saucy layers and hearty Italian sausage all baked to bubbly perfection. I absolutely love how this comes together quickly but tastes like you spent hours in the kitchen. Keep reading, and I promise you’ll want to make this one again and again.
Why You’ll Love This Recipe
- Super Easy and Quick: This casserole comes together in under an hour, making weeknight dinners way less stressful.
- Comfort Food Classic: It tastes like a cozy lasagna but skips all the noodle-wrangling and layering hassle.
- Versatile Ingredients: Swapping sausage for chicken or adding spinach is a breeze, so you can adapt it to what you love or have on hand.
- Great for Leftovers: It reheats wonderfully, meaning leftovers can be your best friend the next day.
Ingredients You’ll Need
The magic of this Cheesy Ravioli Casserole Bake Recipe comes from simple, accessible ingredients that work beautifully together. Whether you grab frozen ravioli or premade fresh ones, each component adds layers of flavor and creaminess.
- Frozen or Premade Cheese Ravioli: I prefer frozen because it holds up well in the bake and tastes fresh once cooked.
- Ground Italian Sausage: Adds a punch of seasoning; cook and drain off fat for the best texture in the casserole.
- Ricotta Cheese: Creamy and smooth – a must for that rich filling layer; you can swap for cottage cheese for a lighter twist.
- Egg: Helps bind the ricotta mixture so it layers nicely without being runny.
- Fresh Parsley: Brightens the dish and adds fresh color—chop it finely for maximum flavor.
- Alfredo Sauce: Using jarred alfredo is my cheat here; it keeps things easy while adding that luscious, cheesy creaminess.
- Parmesan Cheese: Sharp and nutty, perfect shredded on top to create a golden crust.
- Mozzarella Cheese: For melty, gooey goodness that everyone loves.
- Cracked Black Pepper: Just a little to season and bring all the flavors together.
Variations
I like to customize this Cheesy Ravioli Casserole Bake Recipe depending on the mood or what’s in the fridge. Don’t be afraid to swap out what you have or add some herbs and veggies to make it your own.
- Add Baby Spinach: Folding fresh spinach into the ricotta layer is my secret way to sneak some greens into dinner without anyone noticing.
- Use Rotisserie Chicken: If you want to skip sausage, shredded rotisserie chicken with a touch of Italian seasoning makes a delicious, lighter alternative.
- Caramelized Onions: I once threw in caramelized onions and it instantly elevated the dish with a sweet, deep flavor.
- Ricotta Swap: Use cottage cheese for more protein and a slightly different texture—you might even like it better!
How to Make Cheesy Ravioli Casserole Bake Recipe
Step 1: Prep and Layer Like a Pro
Set your oven to 350°F and grab a 9×13 inch casserole dish. Pour about ¼ cup of the jarred alfredo sauce on the bottom—this little trick keeps the ravioli from sticking and adds a saucy base. Then, gently layer half of your ravioli right on top, fitting them snugly so the whole bottom is covered. Next, spoon half of your cooked, drained Italian sausage evenly over the ravioli. This layering creates the perfect balance of pasta, meat, and sauce in every bite.
Step 2: The Creamy Ricotta Mixture
In a small bowl, combine your ricotta cheese with the egg and fresh parsley. This mix is what turns the casserole into that creamy, rich comfort food we all crave. Spread this mixture over the sausage layer carefully to keep it neat. Then, pour half of the remaining alfredo sauce right over the ricotta. It really helps meld all the flavors.
Step 3: Finish Layering and Cheese Top
Now add the rest of your ravioli in a second layer, followed by the remaining sausage. Top it all with the remaining alfredo sauce, then sprinkle liberally with the shredded parmesan and mozzarella cheeses. This cheesy blanket is what bakes up golden and bubbly—my favorite part!
Step 4: Bake to Perfection
Cover your casserole dish tightly with foil and pop it in the oven for 15 minutes. This traps steam so everything heats through evenly. After 15 minutes, remove the foil and bake for another 15-20 minutes until the top is golden brown and irresistibly bubbly. Give it about 5 minutes to rest once out of the oven; it helps set the layers and keeps the cheese from sliding everywhere when you serve.
Pro Tips for Making Cheesy Ravioli Casserole Bake Recipe
- Don’t Skip Draining the Sausage: Leaving the fat in will make your casserole greasy, so give it a good drain or blot with paper towels.
- Get the Layers Tight: Nestle the ravioli close together so you get those perfect bites with cheese and sauce in every forkful.
- Use a Mix of Cheeses: Parmesan adds sharpness, mozzarella melts beautifully, and ricotta gives creaminess—they all work as a trio.
- Rest Before Serving: Patience pays off here. Letting the bake rest for a few minutes prevents a messy slide-off when you cut into it.
How to Serve Cheesy Ravioli Casserole Bake Recipe
Garnishes
I love sprinkling some fresh, extra chopped parsley on top after baking — it adds a hit of color and freshness that balances out all the rich creaminess.
Side Dishes
Pair it with a crisp Caesar salad or some roasted garlic green beans to add a crunchy, fresh contrast. Garlic bread also makes a fantastic companion if you’re in the mood for more indulgence.
Creative Ways to Present
For special occasions, I sometimes spoon individual servings of this bake into small ramekins and top with a little extra shredded cheese, then broil for a minute for mini molten cheese cups—super cute and perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and keep in the fridge—it’ll stay great for up to four days. I’ve enjoyed this reheated for lunch the next day, and it almost tastes better after sitting overnight as the flavors meld.
Freezing
I’ve frozen this casserole before by prepping everything except topping with cheese, wrapping it tightly in foil, and storing for up to three months. When thawed and baked, it holds up beautifully and still tastes fresh. Just add the cheese on top before baking.
Reheating
Reheat leftovers in the oven at 350°F for 15-20 minutes until heated through for the best texture. You can also zap individual portions in the microwave, but I find the oven does a better job keeping crust crisp and cheese melty.
FAQs
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Can I use store-bought ravioli for this Cheesy Ravioli Casserole Bake Recipe?
Absolutely! Frozen or fresh store-bought ravioli works great here. Just be sure to defrost them if frozen and layer tightly for a cohesive casserole. No need to pre-cook; they’ll bake perfectly within the dish.
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What can I substitute for Italian sausage?
If sausage isn’t your thing, shredded rotisserie chicken seasoned with Italian herbs or even browned ground beef can be tasty swaps. Vegetarians can try sautéed mushrooms or seasoned lentils for a meaty texture.
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Is Alfredo sauce necessary, or can I use marinara instead?
You can definitely use marinara if you want a tomato-based option; it will give the casserole a whole different flavor profile. Alfredo keeps it creamy and rich, but swapping sauces is a fun way to personalize this recipe.
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Can I make this casserole ahead of time?
Yes! Prepare the layers as directed, then cover with foil and refrigerate for a day before baking. For longer storage, freeze the casserole before baking and thaw overnight when ready to cook.
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Will this recipe work without eggs?
The egg binds the ricotta mixture and helps keep layers intact, but if you’re avoiding eggs, you can try using a tablespoon of cornstarch mixed into the ricotta or just expect a slightly softer texture.
Final Thoughts
This Cheesy Ravioli Casserole Bake Recipe is one of those dishes that quickly became a favorite in my home because it’s so reliable, hearty, and effortless—all the qualities every weeknight dinner should have. You’ll love how the ravioli melts into the creamy layers while the sausage adds just the right amount of savoriness. Best of all, it’s flexible enough to tweak with your pantry’s contents. So next time you want a homemade pasta bake without the fuss, give this recipe a try—I promise it’ll make your dinner table extra happy.
Print
Cheesy Ravioli Casserole Bake Recipe
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Total Time: 47 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This White Ravioli Casserole, often called Lazy Lasagna, is a comforting and easy-to-make baked dish that layers cheese ravioli, Italian sausage, creamy ricotta, and Alfredo sauce topped with Parmesan and mozzarella cheeses. Perfect for a hearty family meal, it’s a delicious twist on traditional lasagna that requires less effort and time.
Ingredients
Ravioli Layer
- 2 bags (25 ounces each) Frozen or Premade Cheese Ravioli
Sausage Layer
- 1 pound Ground Italian Sausage, cooked with fat drained off
Cheese Mixture
- 1 cup Ricotta Cheese (can substitute cottage cheese if desired)
- 1 Egg
- ½ cup Fresh Parsley, chopped
Sauce and Toppings
- 2 jars (15 ounces each) Alfredo Sauce
- 1 cup Parmesan Cheese, shredded
- ½ cup Mozzarella Cheese, shredded
- Cracked Black Pepper, as desired
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Spread ¼ cup of jarred Alfredo sauce evenly on the bottom of a 9×13 inch casserole dish to prevent sticking and add flavor.
- First Layer: Arrange half of the ravioli closely together to cover the bottom of the casserole dish. Spoon half of the cooked Italian sausage evenly over the ravioli.
- Ricotta Mixture and Second Layer: In a small bowl, combine ricotta cheese, egg, and chopped parsley until smooth. Spoon this mixture over the sausage layer in the casserole, followed by half of the remaining Alfredo sauce. Then layer the rest of the ravioli over this mixture, followed by the remaining sausage and Alfredo sauce.
- Add Cheese Toppings: Sprinkle the shredded Parmesan cheese and mozzarella evenly over the top of the casserole for a golden, cheesy crust.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake for 15 minutes to heat through and combine flavors.
- Bake Uncovered: Remove the foil and continue baking uncovered for another 15-20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the casserole rest for 5 minutes after baking. Garnish with additional fresh parsley if desired, then serve warm.
Notes
- You can fold baby spinach leaves into the ricotta mixture before layering for extra greens.
- Substitute the Italian sausage with rotisserie chicken seasoned with 1 tablespoon Italian herbs and ¼ teaspoon salt for a different protein option.
- Caramelized onions add a sweet, rich flavor; caramelize and layer these along with the cheeses if desired.
- Swap ricotta cheese with cottage cheese for a higher protein alternative.
- Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave, air fryer, or oven.
- To make ahead, assemble through the ricotta layer, cover tightly with heavy-duty foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, adding the final cheese layer just before baking.
Nutrition
- Serving Size: 1 serving (approx. 1/8th casserole)
- Calories: 480
- Sugar: 6g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 115mg
