Baked Sausage Cheese Ravioli

Baked Ravioli is my go-to when I need a satisfying dinner that feels cozy yet takes minimal prep. You build rich tomato sauce in one pan with browned sausage and plenty of garlic, fold in tender cheese ravioli, and finish it all with a layer of gooey mozzarella. Just a handful of basic ingredients pull together for a hot bubbling meal that is guaranteed to disappear fast.

Ingredients

• Olive oil: gives the sausage a crisp edge and helps start the sauce pick a fresh bottle for best flavor
• Italian sausage: brings big savory flavor you can use mild or hot depending on taste quality sausage will make a big difference
• Garlic: six big cloves because you want that deep aromatic base go for firm fresh bulbs
• Red pepper flakes: add just a kiss of heat control the amount to your liking
• Crushed tomatoes: go for a good quality canned tomato with rich color and no added sugar
• Salt and pepper: for balancing flavors taste as you cook
• Refrigerated cheese ravioli: look for plump pockets with a smooth filling and check the date for freshness
• Heavy cream: stirs in to make the sauce silky and lush
• Shredded Parmesan: brings that nutty sharp bite always grate from a block for best melt and taste
• Dried basil: adds herby sweet notes if possible check your dried herbs are still green and fragrant
• Shredded mozzarella: for the ultimate cheesy top I use whole milk mozzarella for extra melt

Step-by-Step Instructions

Brown the Sausage:

Heat olive oil in a large oven-safe skillet over medium heat. Add sausage and break it up as it cooks using a spatula. Continue until the pieces are evenly browned and the edges have a little crisp which should take about eight minutes. Drain off excess fat if needed so your dish does not feel greasy.

Build the Sauce:

Add your garlic and red pepper flakes to the browned sausage. Stir and let simmer for about one minute until the garlic is fragrant and golden but not burned. Slowly pour in crushed tomatoes and gently bring everything up to a simmer. Turn the heat down low so the sauce bubbles very gently. Cover and let it cook for fifteen minutes with a stir or two to keep things from sticking.

Boil the Ravioli:

While your sauce simmers bring a large pot of salted water to a rolling boil. Drop in the ravioli and stir gently. Cook for just one minute less than the package says. You want them slightly underdone so they finish perfectly in the oven. Drain well and set aside.

Finish the Sauce and Mix:

Uncover your sauce after fifteen minutes and pour in the heavy cream. Add the Parmesan and dried basil. Stir until the cheese melts and the sauce looks creamy and flecked with herbs. Season with salt and pepper if needed. Gently fold in your drained ravioli and make sure they are all coated in sauce.

Top and Bake:

Scatter the shredded mozzarella over everything in an even layer. Transfer the whole skillet uncovered to a hot oven. Bake for fifteen minutes or until cheese is melted and bubbly with little golden spots.

Let Rest and Serve:

Take the skillet from the oven and let it stand for five minutes so the sauce thickens and cheese settles. Use a big spoon to serve and watch how quickly it disappears.

Pin

The sausage adds so much depth that every bite feels special. My favorite part is scooping out a little crispy cheese from the edges which always reminds me of fighting over the best corners at Sunday dinners with my sisters.

Storage Tips

Let the baked ravioli cool to room temperature before covering and refrigerating. You can store it right in the skillet or transfer to a tightly covered glass container. To reheat cover and bake at 350 degrees until heated through or microwave in short bursts so the cheese melts again without drying out.

Ingredient Substitutions

Swap the sausage with ground turkey or leave it out for a vegetarian version packed with extra mushrooms. Any variety of filled fresh pasta will work so try spinach ravioli or a meat filled version for a new twist. For extra convenience use a good jarred marinara sauce and skip the tomatoes cream and herbs.

Serving Suggestions

Serve the baked ravioli straight from the skillet with a crisp green salad and garlic bread to soak up every last bit. A glass of red wine pairs especially well and leftovers are perfect for packed lunches the next day.

Pin

Cultural and Historical Context

Baked pasta dishes have a deep history in Italian American kitchens blending classic Italian flavors with hearty oven-side meals that suit busy family life. Ravioli is traditionally boiled and sauced but baking it under cheese turns this meal into a true comfort food classic that feels both familiar and special.

Frequently Asked Questions About the Recipe

→ Can I use store-bought marinara instead of homemade sauce?

Yes, you can swap the homemade sauce for a 24-ounce jar of your favorite marinara. Just simmer with the sausage until cooked through before assembling.

→ How do I keep the ravioli from overcooking?

Boil the ravioli for one minute less than the package directions, since they finish cooking in the oven.

→ Can I use a baking dish instead of a skillet?

Absolutely. Use any large skillet for the stove-top steps, then transfer everything to a 9x13-inch dish for baking.

→ Is it possible to make this vegetarian?

Yes! Omit the sausage or use a plant-based alternative to keep the dish vegetarian.

→ Can I freeze leftovers?

Leftover baked ravioli reheats well and can be frozen in an airtight container for up to 2 months.

→ What cheese works best?

Shredded mozzarella melts beautifully, while Parmesan adds savory depth to the sauce and the dish overall.