My aunt made this for Sunday supper and it completely stole the show. You would never guess this unbelievably creamy dish only uses 3 ingredients.

This oven baked 3-ingredient cheesy ravioli bake is the kind of dish that makes a Sunday supper feel special without wearing you out. My aunt first brought a bubbling pan of it to our family table after church one fall, and it completely stole the show from the roast and the rolls. No one could believe something so creamy and comforting came from just three simple grocery store staples. It tastes like you fussed all afternoon, but really it’s just layered ravioli, jarred marinara, and plenty of mozzarella, baked until the sauce is rich and the cheese is browned and bubbly. It’s a true Midwestern-style shortcut casserole—hearty, humble, and made for sharing.

Serve this cheesy ravioli bake straight from the glass baking dish while it’s still piping hot and the cheese is stretchy. A simple green salad with a tangy vinaigrette helps cut through the richness, and some warm garlic bread or buttered Texas toast is perfect for swiping up the extra marinara from the corners of the pan. A side of steamed green beans or roasted broccoli keeps the meal balanced, and if you like, a sprinkle of crushed red pepper at the table lets folks add a little kick to their own plates.

Servings: 6

1 (24–26 oz) jar marinara or spaghetti sauce

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the pasta doesn’t stick.

Spoon about 1/2 cup of marinara sauce into the bottom of the baking dish and spread it around to coat the surface in a thin layer. This keeps the bottom layer of ravioli soft and saucy.

Arrange half of the frozen cheese ravioli in a single, snug layer over the sauce. It’s fine if they touch or overlap just a bit, but try to cover the bottom of the dish evenly.

Pour about half of the remaining marinara sauce over the ravioli, spreading it gently with the back of a spoon so most of the pasta is covered. You want the sauce to tuck down between the ravioli for even cooking.

Sprinkle half of the shredded mozzarella (about 1 1/2 cups) evenly over the sauced ravioli. This first layer of cheese will melt down into the pasta and make the middle extra creamy.

Repeat the layers: add the remaining ravioli in a single layer, top with the rest of the marinara sauce, then finish with the remaining mozzarella, spreading it all the way to the edges for that nice, bubbly, browned border.

Cover the baking dish tightly with foil, tenting it slightly so it doesn’t stick to the cheese. Bake covered for 25–30 minutes, or until the sauce is hot and the ravioli are heated through and tender.

Carefully remove the foil and return the dish to the oven. Bake uncovered for another 10–15 minutes, or until the cheese on top is fully melted, lightly browned in spots, and bubbling around the edges.

Let the ravioli bake rest on the counter for about 5–10 minutes before serving so it can settle and thicken slightly. Scoop into bowls or onto plates, making sure everyone gets plenty of that creamy cheese and rich marinara from the bottom of the dish.

For a little extra richness, you can tuck spoonfuls of ricotta cheese between the ravioli layers (though that technically adds a fourth ingredient). If you prefer a meatier bake, use a meat-based marinara or brown some Italian sausage and stir it into the sauce before layering. A blend of mozzarella and provolone or an Italian cheese blend melts beautifully if you want a slightly sharper flavor. You can also swap the cheese ravioli for spinach ravioli to sneak in some greens without changing the process. If you like a more browned top, move the dish under the broiler for 2–3 minutes at the end of baking, watching closely so the cheese doesn’t burn. This recipe is easy to halve for a smaller household using an 8x8-inch dish or to assemble ahead of time; just cover and refrigerate up to a day, then add 5–10 minutes to the baking time to heat it through.