A weeknight rescue that tastes like comfort food from an Italian kitchen. Fast, forgiving, and impossibly creamy.
No boiling. No fuss. Just frozen ravioli, sauce, cream, and cheese baked until bubbly.
This one-pan shortcut saves time without skimping on flavor. Try it with a simple salad or something sweet like baked apples with feta, honey, and cranberries for an easy, showy meal.
Why You’ll Love This One Pan Creamy Baked Ravioli
– Super fast: from freezer to table in about 40 minutes.
– Minimal cleanup: everything cooks in one dish.
– Family-friendly: kids and adults both love the cheese-forward flavors.
– Flexible: easy to swap cheeses or add vegetables.
– Restaurant-worthy: bubbling, golden top without complicated steps.
– Comforting texture: pillowy ravioli in a silky sauce.
– Economical: uses budget-friendly frozen ravioli and pantry staples.
This dish balances creamy richness with bright tomato tang. The ravioli stay tender and slightly pillowy while the sauce thickens around them. The cheese on top melts into a golden crust that creates contrast against the soft pasta.
★★★★★ “I made this on a busy weeknight and my kids devoured it. So easy, and the leftovers were even better the next day.” — Jenna R.
Key Ingredients for One Pan Creamy Baked Ravioli
Ravioli (frozen, about 25 oz): Frozen cheese ravioli are the shortcut hero here. Buy a trusted brand with sturdy, well-sealed edges so they don’t fall apart while baking. If you substitute fresh ravioli, reduce baking time and watch closely as they cook faster.
Marinara sauce (2 cups): A good-quality marinara gives the dish its tomato backbone and acidity. Look for a sauce with crushed tomatoes and minimal added sugar for a bright flavor. If you swap in a chunky tomato-basil sauce, the texture becomes heartier but may need a splash of water to loosen.
Heavy cream (1 cup): Heavy cream makes the sauce luxuriously smooth and silky. It prevents the tomato from tasting too sharp and helps the sauce cling to each ravioli. A substitute like half-and-half will thin the sauce and reduce richness; use a slurry of cornstarch to thicken if needed.
Mozzarella cheese (1 cup shredded): Mozzarella melts beautifully and creates the gooey, pull-apart topping that people crave. Buy low-moisture shredded mozzarella or shred a ball yourself for better melt. If you use a different melting cheese, expect a change in flavor — cheddar will be sharper, fontina will be nuttier.
Full Ingredient List for One Pan Creamy Baked Ravioli
– 1 package (about 25 oz) cheese ravioli, frozen
– 2 cups marinara sauce
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh basil for garnish (optional)
Step-by-Step Instructions for One Pan Creamy Baked Ravioli
Step 1: Preheat your oven to 400°F (200°C).
Set a rack in the middle of your oven for even browning. Allow the oven to come fully up to temperature before baking.
Pro Tip: Visual cue — the oven should read a steady 400°F and feel evenly hot when you place your hand near the open door for a moment.
Step 2: Combine ravioli, marinara, and cream in a large baking dish.
Spread the frozen ravioli in a single layer if possible. Pour the marinara and heavy cream over the ravioli, then gently stir to coat every piece without tearing them.
Pro Tip: Visual cue — the ravioli should be mostly covered in a pale pink sauce with no large dry patches.
Step 3: Add the cheeses on top.
Sprinkle the shredded mozzarella evenly across the surface, then dust with grated Parmesan. This creates the melty base and the golden finish.
Pro Tip: Visual cue — the cheese layer should look evenly distributed and grainy from the Parmesan.
Step 4: Season with Italian seasoning, salt, and pepper.
Pinch the seasoning over the top and adjust salt and pepper lightly; the cheeses add saltiness, so go easy at first. Italian seasoning adds herby background notes.
Pro Tip: Visual cue — you should see small flecks of green and black atop the cheese.
Step 5: Cover with foil and bake for 25 minutes.
Tight foil keeps steam in so the ravioli cook through without drying. Place the covered dish on the center rack for consistent heat.
Pro Tip: Visual cue — after 25 minutes the foil will show slight condensation and the edges will begin to bubble under the foil.
Step 6: Remove foil and bake 10–15 minutes until bubbly and golden.
Take off the foil and let the top brown. Bake until the cheese is melted, bubbling, and has browned in spots.
Pro Tip: Visual cue — the top should be a warm golden brown with bubbling cheese visible in the center.
Step 7: Rest for a few minutes before serving.
Let the dish cool slightly so the sauce thickens and slices hold together better. Five minutes is usually enough to set the sauce.
Pro Tip: Visual cue — the sauce will stop a heavy simmer and look glossy rather than runny.
Step 8: Garnish with fresh basil and serve warm.
Add torn basil leaves for freshness and an herbal lift. Serve directly from the baking dish.
Pro Tip: Visual cue — bright green basil contrasts with the golden cheese and signals freshness.
Serve with a side like honey garlic sheet pan sausage for an easy, crowd-pleasing plate.
Expert Tips for One Pan Creamy Baked Ravioli
– Temperature tips: Always preheat the oven to 400°F so the cheese browns correctly without overcooking the ravioli.
– Texture troubleshooting: If the sauce seems too thin after baking, let it rest uncovered for several minutes; the sauce will thicken as it cools.
– Equipment tips: Use a 9×13 or similarly sized ovenproof dish so the sauce spreads evenly and cooks at the same rate.
– Cheese tips: Freshly grated Parmesan melts better and avoids anti-caking agents that can make shredded cheeses dry.
– Common mistakes: Overcrowding the dish causes uneven cooking; arrange ravioli in a single layer for best results.
– Dairy swap tips: If using half-and-half or milk, add 1 tablespoon cornstarch mixed with 2 tablespoons water to prevent a watery finish.
– Visual check: When you remove the foil the cheese should be glossy and moving very slightly; if it isn’t bubbling, give it a few more minutes.
– Flavor boosts: Stir in a tablespoon of butter into the hot sauce after baking for added sheen and richness.
For an alternate weeknight one-pan idea, check this Chinese Beef and Broccoli One-Pan Take-Out recipe for inspiration.
Storage & Freezing for One Pan Creamy Baked Ravioli
Fridge storage: Cool the leftover ravioli to room temperature within two hours. Transfer to airtight containers and refrigerate for up to 3–4 days in a shallow container for faster cooling.
Freezer storage: For longer storage, freeze portions in freezer-safe, airtight containers or heavy-duty freezer bags for up to 2 months. Press out excess air for the longest freezer life.
Thawing: Thaw overnight in the refrigerator for best texture. If reheating from frozen, bake covered at 350°F until warm throughout, about 30–40 minutes, then uncover to brown.
Reheating: Reheat individual portions in the microwave in 30-second increments until hot. For best texture, reheat in a 350°F oven until warmed through and bubbling. Use oven-safe dishes and cover loosely to prevent drying.
If you love creamy comfort-food makeovers, you may also enjoy this Comforting One-Pot Creamy Vegetable Soup for chilly nights.
Variations & Substitutions for One Pan Creamy Baked Ravioli
Vegetable-forward version: Add a cup of chopped spinach or a cup of roasted mushrooms to the ravioli before baking. The vegetables wilt into the sauce and add savory depth without extra cooking time.
Meat-added version: Stir in 8 ounces of cooked Italian sausage or browned ground beef before topping with cheese. The result is heartier and more filling for protein-hungry families.
Four-cheese upgrade: Mix shredded fontina or provolone into the mozzarella and swap Pecorino for Parmesan. This creates a richer, more complex cheese profile and a creamier mouthfeel.
Spicy tomato cream: Stir a teaspoon of red pepper flakes or a few tablespoons of arrabbiata sauce into the marinara before combining. You’ll get a spicy kick that balances the creaminess.
Frequently Asked Questions About One Pan Creamy Baked Ravioli
Q: Can I bake this with fresh ravioli instead of frozen?
A: Yes. Fresh ravioli cook faster and are more delicate. Reduce the covered baking time by about 8–10 minutes and check for doneness early. Fresh ravioli may need only 15–20 minutes covered plus 5–10 minutes uncovered to brown.
Q: Do I need to thaw the ravioli before baking?
A: No. This recipe is designed for frozen ravioli and that is a huge time-saver. Baking from frozen ensures the ravioli absorb sauce as they cook. Thawed ravioli will cook faster, so shorten the covered time accordingly.
Q: My sauce was watery after baking. How can I fix that next time?
A: Watery sauce can come from using lower-fat dairy or too much sauce. Use heavy cream for stability. If using milk or half-and-half, thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) mixed into the sauce before baking.
Q: How do I get a crispier top without drying the ravioli?
A: Finish under the broiler for 1–2 minutes while watching closely to avoid burning. Keep the dish a shelf below the top rack so the broiler browns the cheese but doesn’t overcook the pasta.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the dish in a foil or ovenproof container, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the covered baking time if the dish goes into the oven cold.
Final Thoughts on One Pan Creamy Baked Ravioli
This One Pan Creamy Baked Ravioli is simple, forgiving, and perfect for busy nights. If you tried it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
One Pan Creamy Baked Ravioli
Ingredients
Main Ingredients
- 25 oz 1 package (about 25 oz) cheese ravioli, frozen Buy a trusted brand with sturdy, well-sealed edges.
- 2 cups 2 cups marinara sauce A good-quality marinara will give the dish tomato backbone.
- 1 cup 1 cup heavy cream Heavy cream makes the sauce luxuriously smooth.
- 1 cup 1 cup shredded mozzarella cheese Mozzarella melts beautifully for a pull-apart topping.
- 1/2 cup 1/2 cup grated Parmesan cheese Parmesan adds a wonderful flavor to the dish.
- 1 teaspoon 1 teaspoon Italian seasoning Adds herby background notes.
- Salt and pepper to taste
- Fresh basil for garnish (optional) For freshness and an herbal lift.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and set a rack in the middle.
- Combine ravioli, marinara, and cream in a large baking dish.
- Add the shredded mozzarella and grated Parmesan cheese on top.
- Season with Italian seasoning, salt, and pepper.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
Serving
- Let the dish rest for a few minutes, then garnish with fresh basil before serving.
