Baked Ravioli

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Baked Ravioli Lasagna combines tender cheese-filled ravioli in the best marinara sauce with pools of melted garlic and herb cheese. This baked ravioli uses minimal ingredients (thank you, store-bought short-cuts!) and is prepared in one skillet.

Course Dinner, Main Course

Cuisine American, Italian

Keyword baked ravioli, baked ravioli lasagna

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 844kcal

Author Chelsea Lords

Cost $15.77

Ingredients

1 tablespoon olive oil
1 cup finely diced yellow onion
3 cloves (~1 tablespoon) finely minced garlic
1 pound (16 oz.) mild Italian sausage
1 container (24 oz.) marinara sauce (We're obsessed with Raos)
Fine sea salt & cracked pepper
1 teaspoon Italian seasoning
1/2 cup low-sodium beef stock (Swanson's is the brand we like)
1 package (18 oz) FRESH cheese-filled ravioli (we like Rana's family size package here)
1 package (5.2 oz) Boursin cheese
1/2 cup freshly grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese (canned is too salty!)
Optional: 1/4 cup finely chopped Italian parsley

US - Metric

Instructions

PREP: Preheat oven to 425 degrees F (218 degrees C).
ONION, GARLIC, AND SAUSAGE: Place a large oven-safe pan (I use a deep 12-inch cast iron skillet) on the stove over medium-high heat. Pour in the olive oil, and once it's hot, add the diced onion. Sauté, stirring frequently, until the onion is transparent and becoming golden, about 5 minutes. Add in the garlic and stir for another 30 seconds. Push the onion and garlic to the edges of the pan and add in the sausage. Cook the sausage, breaking it as you go, until browned through, about 7-10 minutes. Turn off the heat -- we're done using the stovetop.
GET RID OF THE GREASE: If there is a lot of grease from the sausage, drain it off (See Note 1.) If there isn't a lot of grease, dab the sausage and pan with a paper towel to absorb the small amounts. If you did drain the sausage, return it to the wiped-out pan.
BAKE: To the pan with the sausage, add in the marinara and pepper to taste preference (I add 1/2 teaspoon pepper), Italian seasoning, beef stock, and ravioli. Gently stir and press the ravioli down in one even layer. Bake for 10 minutes. Meanwhile, grate the cheese.
FINISH: Remove from the oven and gently stir everything and again spread in one even layer. Drop spoonfuls of Boursin cheese evenly over the dish. Sprinkle mozzarella and then Parmesan cheese on top. Bake for 5 more minutes or until cheese is melted on top. If desired, broil for 1 minute for ever-so-slightly crispy ravioli. (Watch carefully here -- it can go from perfect to burnt in seconds!) Remove and top with fresh parsley if desired. Enjoy immediately!
STORAGE: This dish is best the same day it's made. Leftovers are still tasty, but they do get a little mushy (ravioli continues to absorb liquid). This dish does not freeze and thaw well; the ravioli becomes bloated and mushy.

Video

Notes

Note 1: I drain the grease from the sausage by lining a small bowl with foil and then placing a strainer on top. Take the pan, pour everything into the strainer, and give the pan a quick wipe with a paper towel to remove grease that didn't dump into the strainer. Give the strainer a shake to get all the grease in the foil-lined bowl. Return the sausage and onions from the strainer to the wiped-down pan. Once the grease hardens, fold the foil around it and discard).

Nutrition