This frozen and Baked Ravioli casserole is a game-changer for my busy weeknights. It only takes 10 minutes to prep and everything comes together in a single pan or skillet. With layers of tender ravioli, rich sun-dried tomatoes and marinara sauce(you can use homemade or jarred), and plenty of gooey cheese. This gluten free, skillet to oven baked ravioli is one of my all-time favorite Italian style meals.
My baked frozen ravioli dish is all comfort with minimal effort. No need to boil the pasta beforehand; this no-boil method means you skip boiling and go straight to layering and baking. If you’re hunting for a quick dinner, a make ahead meal, or a recipe to prep ahead, this baked ravioli casserole is a yummy and easy solution that will please the whole family. Serve it with a simple salad or some crunchy gluten free bread and you’ll have a new family favorite!
If you loved this Baked Ravioli recipe, try my Ravioli Casserole (Gluten Free) next. You also might like this 2-Ingredient Ravioli and my One-Pan Mozzarella Stuffed Meatballs. Here are more Gluten Free Dinner Ideas for you to dive into.
Why you’ll love this gluten free recipe
I’m in love with the gooey melted cheese, tender ravioli, and rich marinara combination. It’s so comforting, seriously.
Minimal prep and layering make this an easy (lazy) dinner or lunch. Plus, there’s barely any washing up to do!
I feel that using gluten free ravioli means everyone can enjoy this dish.
The sun-dried tomatoes make this recipe extra sunny and savory.
You’re pretty much guaranteed a kid-friendly meal with this baked ravioli. The cheesy layers and cozy flavors are perfect for little ones.
Ingredients and substitutions
All you’ll need are 5 ingredients plus some seasoning. That’s it:
Marinara sauce: Or any good tomato sauce that you’d use for pasta dishes.
Gluten free ravioli: Frozen from the grocery store is great. You can stick with classic cheese or try ricotta and spinach, four-cheese blends, butternut squash, mushroom, pumpkin or even meat-filled ravioli.
Sun-dried tomatoes: I love the soft sun-dried tomatoes in oil, rather than the dried ones. If you’re going to use dried sun-dried tomatoes, soak them in hot water for at least 30 minutes before using them.
Cheese: My recipe has mozzarella cheese but you can use provolone if you like.
Basil: Fresh basil leaves are delicious with the cheese and tomato. Try fresh Italian parsley as an alternative.
Directions (step by step)
Layer the first half: Place half of the frozen ravioli into an oven safe skillet. Pour half of the marinara sauce over the ravioli, stirring gently to make sure that every piece gets coated.
Add the sundried tomatoes and cheese: Sprinkle a layer of sundried tomatoes and half the cheese.
Final layers: Add another layer with the remaining ravioli, the remaining sauce and cheese.
Bake: Top with basil and bake the skillet in the oven and bake for 30 minutes, or until the ravioli is fully cooked and the cheese is melted and bubbly.
Expert tips and tricks
Don’t thaw ravioli: Baking from frozen helps prevent mushy pasta and keeps the layers intact.
Cheese choices: Mix provolone with mozzarella or fontina for extra gooeyness and flavor.
Layer evenly: I try to make sure each ravioli is coated with sauce, so I don’t get any pesky dry spots.
Add extra veggies: Bell peppers, spinach, zucchini or mushrooms can be layered in if you want extra veggies.
Don’t overcrowd: Use an appropriately sized oven safe dish or skillet so the ravioli cook evenly.
Storage and meal prepping
I like to keep leftover baked ravioli in an airtight container in the fridge for up to 3 to 4 days.
You can assemble the dish and then NOT bake it, cover and freeze it for up to 2 months. If you go this route, bake it from frozen, adding 10 to 15 extra minutes to the cooking time.
In this case, prepare layers the night before and refrigerate them. You can then cook the baked frozen ravioli when you’re ready for a quick dinner.
Variations
Make it meaty: Add cooked Italian sausage or ground beef between layers.
Skip the dairy: Sometimes I’ll use a plant based cheese or leave out the cheese altogether.
Spicy: Stir in red pepper flakes to the marinara sauce for some spice.
Herb swap: Try fresh oregano, thyme or parsley instead of basil.
Creamy Twist: Add a layer of ricotta or béchamel for an extra creamy texture.
Pesto layer: Spread a thin layer of basil or sun dried tomato pesto between the ravioli layers for added flavor.
Greens: Add in greens like spinach, kale, arugula or Swiss chard for variety.
Seafood version: Layer in cooked shrimp or crab meat for a seafood-inspired casserole.
FAQs
Can I use fresh ravioli instead of frozen?
Yes, but you’ll need to reduce the baking time to about 20–25 minutes because fresh ravioli cooks faster than frozen.
Can I use a different type of pasta?
Yes, Jumbo shells, tortellini or even lasagna noodles work well with this layering method.
How do I know when it’s done?
The cheese should be melted and bubbly, and the ravioli tender when pierced with a fork.
Can I use a different type of sauce?
Absolutely. I find that classic marinara works best, but you can try alfredo, tomato-basil, or even a roasted red pepper sauce.
Can I add more vegetables?
Yes! Try adding some fresh spinach, bell peppers, zucchini, mushrooms or broccoli. These all layer beautifully between the ravioli.
Looking for more gluten free recipes
Gluten Free Dinner Recipes
5-ingredient baked ravioli (gluten free)
Ingredients
- 24 oz jar of Marinara sauce or tomato sauce
- 1 bag Gluten free ravioli frozen
- ½ cup sundried tomatoes
- 1 cup mozzarella shredded
- 2-3 basil leaves chopped
Instructions
- Preheat oven to 375.
- Add the ½ frozen ravioli to an oven safe skillet.
- Top the ravioli with ½ the marinara sauce. Mix together in skillet to make sure the sauce is fully covering the ravioli.
- Sprinkle a layer of sundried tomatoes.
- Cover with a layer of cheese. Only use half the cheese.
- Add another layer with the remaining ravioli.
- Top with remaining sauce.
- Top with basil. Bake for 30 minutes or until ravioli is cooked through.
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