Toss a bag of frozen, rock-hard ravioli into a roasting pan along with 5 everyday ingredients to create a weeknight supper so phenomenal the grandkids will lick their plates clean.

This 6-ingredient oven baked ravioli is the kind of weeknight supper that makes everyone wander into the kitchen asking what smells so good. You literally toss a bag of frozen, rock-hard ravioli into a roasting pan, pour over a few everyday ingredients, and let the oven do the rest. It’s a cozy, Midwest-style comfort dish—creamy, saucy, and hearty enough that the grandkids will be scraping their plates clean without any coaxing.

Serve this creamy baked ravioli straight from the roasting pan with a simple green salad and some garlic bread or buttered rolls to soak up the extra sauce. Steamed green beans or roasted broccoli also pair nicely and add a bit of color to the plate. For the adults, a glass of chilled white wine or sparkling water with lemon makes it feel just a little more special, even on a busy Tuesday night.

Servings: 4-6

1 (25–30 oz) bag frozen cheese or meat ravioli (do not thaw)

Preheat your oven to 375°F (190°C). Lightly grease a deep metal oven-safe roasting pan with a drizzle of olive oil to help keep the ravioli from sticking.

Pour the frozen, rock-hard ravioli straight from the bag into the roasting pan and spread them into an even layer. It’s fine if they overlap a bit; just try to distribute them as evenly as you can.

In a medium bowl, whisk together the marinara sauce and heavy cream until the mixture looks like a rosy, creamy tomato sauce. This will be the cozy blanket that cooks and softens the ravioli in the oven.

Pour the creamy tomato sauce evenly over the frozen ravioli, making sure most of the pasta is at least partially covered. Gently shake the pan or nudge things around with a spoon so the sauce works its way between the pieces.

Drizzle the 2 tablespoons of olive oil over the top of the sauced ravioli. This helps keep the top from drying out and adds a nice richness as it bakes.

Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the saucy ravioli, followed by all of the grated Parmesan. Reserve the remaining 1/2 cup mozzarella for later so you get a fresh, melty layer on top.

Cover the roasting pan tightly with foil, making sure the edges are well sealed so the steam can help cook the ravioli through. Place the pan on the middle rack of the preheated oven.

Bake covered for 30–35 minutes, or until the sauce is bubbling around the edges and the ravioli are tender when you poke one with a fork. If they still feel a bit firm, give them another 5–10 minutes covered.

Carefully remove the foil (watch out for steam), then sprinkle the remaining 1/2 cup mozzarella over the top. Return the pan to the oven, uncovered, and bake for another 8–10 minutes, or until the cheese on top is melted and lightly golden in spots.

Let the baked ravioli rest for about 5–10 minutes before serving. This helps the sauce thicken slightly so it clings to the pasta and makes it easier to scoop out generous, plate-licking portions.

For picky eaters, stick with plain cheese ravioli and a very smooth marinara, and skip any chunky sauces—they’re more likely to dig in when the texture is familiar. You can also tuck in a handful of mini pepperoni slices on top before baking to give it a pizza vibe that kids love. If your family likes a little extra protein, scatter 1–2 cups of cooked Italian sausage or rotisserie chicken over the frozen ravioli before adding the sauce. To sneak in veggies, stir a cup of finely chopped spinach or thawed, well-drained frozen peas into the creamy marinara before pouring it over the ravioli; they’ll soften right into the sauce. For a lighter version, use half-and-half instead of heavy cream and part-skim mozzarella, and add an extra splash of marinara if it looks too thick. You can also swap the mozzarella for a blend of Italian cheeses if that’s what you have on hand. If you prefer a bit of crunch, top the dish with 1/4 cup seasoned breadcrumbs mixed with a tablespoon of olive oil during the final 10 minutes of baking. This recipe is very forgiving, so feel free to adjust the cheese amounts or sauce-to-pasta ratio to match how saucy your family likes their supper.