Cheese ravioli provides the filled pasta layer in this pizza-inspired bake. Marinara, mozzarella, Parmesan and pepperoni make a familiar topping without rolling out dough.
The ravioli is cooked according to its package before it goes into the pan. That keeps the method dependable across brands instead of treating all frozen pasta as a no-boil ingredient.
Before you begin
You will need a 9-by-13-inch metal baking pan, a large pasta pot, colander or slotted spoon, foil and an instant-read food thermometer. Use a pan with enough room to cover the cheese without pressing foil directly onto it.
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If you need the pan, the USA Pan 9-by-13-inch baking pan (paid link) is an optional equipment choice. A suitable pan you already own works too.
Makes 6 servings. Estimated prep: 15 minutes. Cooking: 45 minutes, including boiling the ravioli and 30–35 minutes in the oven. Resting: 5 minutes. Total: about 1 hour 5 minutes. Package cooking times and cold assembled pans can extend the estimate.
Gather your ingredients
- 1 bag (25 ounces/709 g) frozen cheese ravioli
- 1 jar (24 ounces/680 g) marinara sauce
- 2 cups (8 ounces/225 g) shredded low-moisture mozzarella cheese
- 1/2 cup (about 45 g) grated Parmesan cheese
- 1/2 cup sliced ready-to-eat pepperoni (about 2 ounces/55 g)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon olive oil, for greasing the pan
- Optional: 1 tablespoon chopped fresh basil or parsley, for serving
Let’s make it
- Heat the oven to 375°F (190°C). Grease a 9-by-13-inch metal baking pan with the teaspoon of olive oil. Bring a large pot of water to a boil according to the ravioli package directions.
- Cook the frozen ravioli according to the package’s full cooking instructions, including any temperature endpoint, then drain gently and thoroughly. Do not assume that floating or 3–4 minutes means every brand is ready. Handle the cooked ravioli carefully so the filled pockets stay intact.
- Stir the garlic powder and oregano into the marinara. Spread 1/2 cup of the seasoned sauce across the bottom of the pan. Arrange the drained ravioli over it in an even layer, overlapping slightly as needed, then spoon all remaining sauce over the pasta.
- Sprinkle the mozzarella and Parmesan evenly over the sauced ravioli. Scatter the ready-to-eat pepperoni on top. Cover with foil, tenting it slightly above the cheese so it is less likely to stick.
- Bake covered for 20 minutes. Remove the foil carefully, keeping your face and hands away from the steam, and bake for approximately 10–15 minutes more, until the sauce bubbles at the center, the cheese melts and the middle reaches 165°F (74°C). If the top browns early, cover loosely again and continue heating. A refrigerated assembled pan will need additional time.
- Rest for 5 minutes before spooning into 6 portions. Scatter over the optional basil or parsley just before serving.
A few crafty little tips
- Drain the ravioli well so excess cooking water does not thin the sauce.
- Fold and lift the pasta gently; torn ravioli releases its filling into the sauce.
- Mix the dry herbs into the marinara rather than leaving a thick dusty layer on top.
- Tent the foil over the cheese, then remove it carefully to avoid steam burns.
- Use the center temperature as well as bubbling sauce to judge when a chilled casserole is heated through.
Make it your own
For a meatless version, omit the pepperoni and choose cheeses and ravioli suitable for your diet. If replacing pepperoni with sausage, fully cook and drain the sausage first; never add raw meat to this timed casserole. Cook and drain watery vegetables before adding them, and keep extra toppings modest so the sauce does not turn watery.
Store it for later
Refrigerate promptly in shallow covered containers at 40°F (4°C) or below, within 2 hours or within 1 hour if the temperature is above 90°F (32°C). Use leftovers within 3–4 days, counting any earlier storage after assembly. Reheat covered portions in a 350°F (175°C) oven until the center reaches 165°F (74°C), starting to check around 20 minutes and allowing more time as needed. See USDA leftover guidance and safe reheating guidance.
Freeze baked portions promptly in freezer-safe containers if keeping longer. Thaw in the refrigerator and reheat to 165°F; the pasta may soften after freezing. Do not put a frozen or refrigerator-cold glass dish into a hot oven unless its manufacturer specifically permits it.
Quick questions
Can I assemble it ahead?
Yes. Prepare the components, cool the cooked ravioli promptly in a shallow container and refrigerate it before assembling with chilled sauce and cheese. Assemble in the metal pan, cover and refrigerate at 40°F or below for up to 24 hours. Keep it cold while the oven heats. Bake covered until the center is hot, then uncover to finish; allow extra time and check for 165°F rather than relying on the fresh-pan timing.
Can I bake the ravioli straight from frozen without boiling?
Not with this specified method. Different frozen products need different amounts of liquid and time. Follow the package cooking instructions first rather than using the original floating shortcut.
Can I use a different filling?
Cheese ravioli is the baseline. Other fillings have their own package cooking instructions and may change cooking time or dietary suitability. Follow those directions fully before assembling.
Is raw sausage a suitable topping?
No. Any sausage or other raw meat must be cooked separately before adding it. Ground beef or pork needs 160°F and poultry sausage 165°F; the finished casserole should reach 165°F. See FoodSafety.gov temperature guidance.
Let the bubbling sauce settle for a few minutes, then serve with a crisp salad or vegetables.
Ravioli Pizza Bake
Cheese ravioli baked in marinara with mozzarella, Parmesan, pepperoni and oregano for a pizza-inspired pasta casserole.
Ingredients
- 1 bag (25 ounces/709 g) frozen cheese ravioli
- 1 jar (24 ounces/680 g) marinara sauce
- 2 cups (8 ounces/225 g) shredded low-moisture mozzarella cheese
- 1/2 cup (about 45 g) grated Parmesan cheese
- 1/2 cup sliced ready-to-eat pepperoni (about 2 ounces/55 g)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon olive oil, for greasing the pan
- Optional: 1 tablespoon chopped fresh basil or parsley, for serving
Instructions
- Heat the oven to 375°F (190°C). Grease a 9-by-13-inch metal baking pan with the teaspoon of olive oil. Bring a large pot of water to a boil according to the ravioli package directions.
- Cook the frozen ravioli according to the package’s full cooking instructions, including any temperature endpoint, then drain gently and thoroughly. Do not assume that floating or 3–4 minutes means every brand is ready. Handle the cooked ravioli carefully so the filled pockets stay intact.
- Stir the garlic powder and oregano into the marinara. Spread 1/2 cup of the seasoned sauce across the bottom of the pan. Arrange the drained ravioli over it in an even layer, overlapping slightly as needed, then spoon all remaining sauce over the pasta.
- Sprinkle the mozzarella and Parmesan evenly over the sauced ravioli. Scatter the ready-to-eat pepperoni on top. Cover with foil, tenting it slightly above the cheese so it is less likely to stick.
- Bake covered for 20 minutes. Remove the foil carefully, keeping your face and hands away from the steam, and bake for approximately 10–15 minutes more, until the sauce bubbles at the center, the cheese melts and the middle reaches 165°F (74°C). If the top browns early, cover loosely again and continue heating. A refrigerated assembled pan will need additional time.
- Rest for 5 minutes before spooning into 6 portions. Scatter over the optional basil or parsley just before serving.
Notes
Makes 6 servings. Estimated prep: 15 minutes. Cooking: 45 minutes, including boiling the ravioli and 30–35 minutes in the oven. Resting: 5 minutes. Total: about 1 hour 5 minutes. Package cooking times and cold assembled pans can extend the estimate.
For a meatless version, omit the pepperoni and choose cheeses and ravioli suitable for your diet. If replacing pepperoni with sausage, fully cook and drain the sausage first; never add raw meat to this timed casserole. Cook and drain watery vegetables before adding them, and keep extra toppings modest so the sauce does not turn watery.
Refrigerate promptly in shallow covered containers at 40°F (4°C) or below, within 2 hours or within 1 hour if the temperature is above 90°F (32°C). Use leftovers within 3–4 days, counting any earlier storage after assembly. Reheat covered portions in a 350°F (175°C) oven until the center reaches 165°F (74°C), starting to check around 20 minutes and allowing more time as needed. See USDA leftover guidance and safe reheating guidance.
Freeze baked portions promptly in freezer-safe containers if keeping longer. Thaw in the refrigerator and reheat to 165°F; the pasta may soften after freezing. Do not put a frozen or refrigerator-cold glass dish into a hot oven unless its manufacturer specifically permits it.
Can I assemble it ahead?
Yes. Prepare the components, cool the cooked ravioli promptly in a shallow container and refrigerate it before assembling with chilled sauce and cheese. Assemble in the metal pan, cover and refrigerate at 40°F or below for up to 24 hours. Keep it cold while the oven heats. Bake covered until the center is hot, then uncover to finish; allow extra time and check for 165°F rather than relying on the fresh-pan timing.
Can I bake the ravioli straight from frozen without boiling?
Not with this specified method. Different frozen products need different amounts of liquid and time. Follow the package cooking instructions first rather than using the original floating shortcut.
Can I use a different filling?
Cheese ravioli is the baseline. Other fillings have their own package cooking instructions and may change cooking time or dietary suitability. Follow those directions fully before assembling.
Is raw sausage a suitable topping?
No. Any sausage or other raw meat must be cooked separately before adding it. Ground beef or pork needs 160°F and poultry sausage 165°F; the finished casserole should reach 165°F. See FoodSafety.gov temperature guidance.
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If you loved this Ravioli Pizza Bake, please share it with your friends and family! It’s the perfect combination of pizza and pasta, and I’m sure everyone will enjoy it. Share it on social media and tag me – I’d love to see how your bake turns out!
