This baked ravioli with sausage is a comforting casserole that brings together all the flavors of a classic Italian-American pasta dish. It has layers of tender cheese ravioli, a rich sausage and tomato sauce, and lots of melted mozzarella cheese. A crispy breadcrumb topping adds a nice textural contrast.
Since this recipe uses prepared ravioli and jarred sauce, it comes together very quickly. It’s a satisfying and easy meal for a busy weeknight that feels special enough for a Sunday dinner. The whole dish is ready in about 40 minutes.
Why is Baked Ravioli with Sausage a Must-Try?
Uses store-bought shortcuts: Prepared ravioli and jarred sauce save a lot of time and effort.
Layering is simple: This dish is assembled much like a lasagna but is faster and easier.
A crispy topping: Mixing panko breadcrumbs with Parmesan creates a crunchy, savory crust that contrasts with the soft pasta.
Ingredients for Baked Ravioli with Sausage
• Italian Sausage: You can use either mild or hot ground Italian sausage depending on your heat preference. Ground pork or beef can also be used.
• Ravioli: Refrigerated cheese ravioli is convenient, but spinach and ricotta or mushroom ravioli also work well.
• Marinara Sauce: Use your favorite brand of jarred marinara sauce to save time. A 24-ounce jar is just the right amount.
• Mozzarella Cheese: For the best melt, use low-moisture mozzarella. Buying it pre-shredded is a great time-saver.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and create a crispier topping than traditional breadcrumbs.
Exact quantities are in the recipe card below.
How to Make Baked Ravioli with Sausage
Step 1: Make the Sausage Sauce
First, preheat your oven to 400°F. In a large skillet, brown the Italian sausage until it’s cooked through. Drain off the fat, then stir in the jar of marinara sauce and let it heat up.
Step 2: Assemble the Casserole
Now it’s time to build the layers in a 9×13-inch dish. Start with a layer of sauce, followed by a single layer of ravioli, and then a sprinkle of mozzarella cheese. Repeat these layers one more time, ending with the last of the sauce and mozzarella.
Step 3: Add Topping and Bake
For the crunchy topping, mix the panko breadcrumbs and Parmesan cheese, then sprinkle it over the casserole and drizzle with olive oil. Cover with foil and bake for 15 minutes. Uncover and bake for another 10-15 minutes until it’s bubbly and the top is golden.
What to Serve with Baked Ravioli with Sausage
Serve this baked ravioli with a simple green salad or some garlic bread to soak up the extra sauce.
Expert Tips for Baked Ravioli with Sausage
Food Safety: Cook ground sausage to a safe internal temperature of 160°F (71°C) to ensure it is done.
Using Frozen Ravioli: You can use frozen ravioli instead of refrigerated. Do not thaw them first. Increase the covered baking time to 25-30 minutes.
Make-Ahead Tip: You can assemble the casserole without the breadcrumb topping up to one day in advance. Cover and refrigerate. When ready to bake, add the topping and increase the initial covered baking time by 10-15 minutes.
Sausage Choice: Use mild Italian sausage for a classic flavor, or choose hot Italian sausage if you prefer a little more spice.
How to Store and Freeze Baked Ravioli with Sausage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. Reheat individual portions in the microwave or bake the entire casserole, covered, in a 350°F (175°C) oven until warmed through.
Baked Ravioli with Sausage Recipe FAQs
Can I use frozen ravioli instead of refrigerated?
Yes, you can use frozen ravioli. There’s no need to thaw it first. Just extend the initial covered baking time by about 10-15 minutes to ensure the ravioli cooks through.
Can I make this vegetarian?
Certainly. To make a vegetarian version, simply omit the sausage. You can add sautéed mushrooms, zucchini, or bell peppers to the marinara sauce for extra flavor and texture if you like.
Can I assemble this dish ahead of time?
Yes, this is a great make-ahead meal. You can assemble the entire casserole, but wait to add the panko topping until just before baking. Cover and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be cold from the fridge.
Baked Ravioli with Sausage
Ingredients
- 1 lb ground Italian sausage mild or hot, 450 g
- 1 jar marinara sauce 24-ounce / 680 g
- 1 package refrigerated cheese ravioli 25-ounce / 700 g
- 2.5 cups shredded low-moisture mozzarella cheese divided, 10 oz / 280 g
- 1/2 cup grated Parmesan cheese 50 g
- 1/2 cup panko breadcrumbs 25 g
- 1 tbsp olive oil 15 ml
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until it is no longer pink. A digital thermometer should read at least 160°F (71°C). Drain any excess fat from the skillet.
- Reduce the heat to low and pour the marinara sauce into the skillet with the cooked sausage. Stir to combine everything and let it warm through for a minute or two.
- Spread about one-third of the sausage sauce onto the bottom of the prepared baking dish. Arrange a single layer of ravioli over the sauce. Sprinkle with half of the shredded mozzarella.
- Top with another third of the sauce. Arrange the remaining ravioli on top. Pour the rest of the sauce over the ravioli and spread it evenly. Sprinkle with the remaining mozzarella cheese.
- In a small bowl, mix together the grated Parmesan and panko breadcrumbs. Sprinkle this mixture evenly over the top layer of mozzarella. Drizzle with olive oil.
- Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.
- Carefully remove the foil. Continue to bake for another 10-15 minutes, or until the sauce is bubbling and the cheese topping is golden brown.
- Let the baked ravioli rest for 5 to 10 minutes before serving. This allows the layers to set, making it easier to slice.
Notes
