Ravioli al Forno is an easy-baked ravioli casserole made in one pan with a simple marinara, cheese, and ravioli you don't need to boil first: perfect for lazy days and hungry people.
Baked ravioli is a shortcut meal when you want lasagna, but it's a weekday, and you just need something quick that everyone will love.
Pasta is on rotation at our house, and when it’s not this cheesy baked pasta, it’s usually my Italian broccoli pasta with garlic and olive oil or my creamy pink sauce pasta-both ready in under 30 minutes.
Because honestly? You can’t go wrong with pasta. It’s easy, fast, and even the picky eaters love it.
🛒 Ingredients
Notes
- You'll find fresh ravioli in the refrigerated section near the fresh produce of your grocery store.
- Purchase a block of whole-milk, low-moisture mozzarella cheese (as opposed to pre-shredded). #1 it melts better and #2 it's cheaper. It melts beautifully over baked pasta dishes like lasagna and pizza. Though it's a bit more time-consuming to grate yourself, it's worth it.
- I love whole canned tomatoes for this recipe-they are light and have a great fresh flavor.
Swaps & Variations
- You can replace homemade sauce with a 32-ounce jar of store-bought for an even quicker meal.
- For a thicker sauce, try crushed tomtoes.
- Choose the ravioli you like best: mushroom, ricotta and spinach, braised beef etc...
- I sometimes add baby spinach to the sauce 30 seconds before adding the ravioli; it adds great flavor and color and is super healthy.
- Mozzarella cheese is a go-to choice for baked pasta dishes, but have you tried other types of cheese? A mix of Emmental, Romano, provolone and mozzarella is a combo I really like too.
👩🏻🍳 Instructions
Heat Oven
Position the oven rack in the center, and heat the oven to 375 degrees Fahrenheit.
Sauté Aromatics
In a 3.5-quart oven-safe skillet, heat olive oil over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and red pepper flakes; cook 1 minute more.
Add Tomatoes & Fresh Basil
Pour in peeled whole tomatoes and mash with a fork or potato masher. Add salt, and basil sprigs. Simmer partially covered for 15–20 minutes, turn off the heat and remove basil.
Add Ravioli, Cheese & Bake
Add the uncooked ravioli to the skillet, coating them well in the sauce. Top with mozzarella and Parmigiano. Bake uncovered for 25- 30 minutes.
Serve & Enjoy
Let rest for 10 minutes. Garnish with fresh basil and extra Pamigiano-Reggiano. Serve and enjoy.
Pro Tips
- Sometimes ravioli are clingy straight out of the package. I let them sit at room temperature for 15-20 minutes while I make the sauce. That little rest helps them soften up and pull apart more easily, so you’re less likely to tear them and lose the filling.
- I like Rana ravioli-they are the right thickness. Depending on the brand you buy you may need to cook them a little less or a bit more.
FAQs
Yes, frozen ravioli will work too. Cook covered for 10 minutes then uncover and bake for 20-30 minutes.
No, and that's the great thing about this dish. The fresh ravioli will cook in the tomato sauce.
Yes you can. Purchase a 32-ounce jar of your favorite sauce and you'll have more than enough. Just heat the sauce first in your oven-safe skillet, add the ravioli and continue with the recipe.
If you enjoyed this recipe, let me know by leaving a comment. I love hearing about any fun tweaks or clever swaps you made.
📝 Recipe Card
Ravioli al Forno
Equipment
- 3.5-quart oven-safe braiser or skillet
Ingredients
- ¼ cup extra-virgin olive oil
- 1 small onion, about ¾ cup, finely diced
- 2 garlic cloves, finely minced
- ¼ teaspoon red pepper flakes
- 1 (28-ounce can) unsalted whole peeled tomatoes, crushed
- 5 sprigs fresh basil
- ¼ teaspoon kosher salt
- 1 (20-ounce) package fresh ravioli, I used ravioli with a beef filling-choose the filling you like best
- 1 cup shredded mozzarella cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese, or Pecorino Romano cheese
Optional
- torn fresh basil leaves to garnish
- freshly grated Parmigiano-Reggiano cheese
Instructions
- Heat Oven. Position the oven rack in the center, and heat the oven to 375 degrees Fahrenheit.
- Sauté Aromatics. In a 3.5-quart oven-safe skillet, heat olive oil over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and red pepper flakes; cook 1 minute more.¼ cup extra-virgin olive oil, 1 small onion, 2 garlic cloves, ¼ teaspoon red pepper flakes
- Add Tomatoes & Fresh Basil. Pour in peeled whole tomatoes and mash with a fork or potato masher. Add salt, and basil sprigs. Simmer partially covered for 15–20 minutes, turn off the heat and remove basil.1 (28-ounce can) unsalted whole peeled tomatoes, 5 sprigs fresh basil, ¼ teaspoon kosher salt
- Add Ravioli, Cheese & Bake. Add the uncooked ravioli to the skillet, coating them well in the sauce. Top with mozzarella and Parmigiano. Bake uncovered for 25- 30 minutes.1 (20-ounce) package fresh ravioli, 1 cup shredded mozzarella cheese, ¼ cup finely grated Parmigiano-Reggiano cheese
- Serve & Enjoy. Let rest for 10 minutes. Garnish with fresh basil and extra Pamigiano-Reggiano. Serve and enjoy.torn fresh basil leaves to garnish, freshly grated Parmigiano-Reggiano cheese
Michelle says
It was a delicious, restaurant quality sauce, quick and easy to make with a can of San Marzanno tomatoes . I cook for one so I made the sauce and plated some of it with parboiled ravioli-I placed the plate in my toaster oven for a minute to get it bubbly-only used parmigiana regg-no mozzarella. So fresh tasting -will use leftover sauce for eggplant parm maybe!
Donna Poirier says
I love that you used San Marzano tomatoes Michelle, that’s a great substitution. And no doubt the leftover sauce will be delicious with eggplant parm, thanks for sharing.
Francois says
We love this recipe, easy, good, and perfect for a quick dinner.
Donna says
One of our favorite recipes because it’s simple and everyone loves it.