May Long Weekend Winner: Just 5 ingredients. I make it when I need to feed a house full of hungry guests with zero fuss.

This is my May Long Weekend Winner: a 5-ingredient, throw-it-in-the-oven kind of meal that saves me every time we’ve got a house full of hungry friends and family. It’s basically a hands-off, cheesy baked ravioli casserole that bubbles up with a caramelized, umami-rich crust around the edges—exactly the kind of thing you pull out of the oven and everyone immediately crowds around. No browning meat, no fussy steps, just pantry and fridge staples layered in a baking dish while you get back to hanging out on the deck.

I usually serve this with a big green salad (bagged spring mix totally counts) and some garlic bread or toasted baguette to swipe through the extra sauce and cheesy bits. A simple side of roasted or grilled veggies works great if you’ve already got the grill going for the weekend. For drinks, anything from iced tea to a light red wine fits the vibe. Put the baking dish right in the center of the table and let everyone scoop their own—family-style is part of the magic here.

Servings: 8

2 pounds frozen cheese ravioli

Preheat your oven to 400°F (200°C). Lightly oil a 9x13-inch ceramic baking dish with about 1 tablespoon of the olive oil, making sure to coat the bottom and sides so nothing sticks and the edges can caramelize.

Spread about 1 cup of marinara sauce over the bottom of the dish in an even layer. This keeps the ravioli from drying out and helps create that saucy, bubbling base.

Arrange half of the frozen cheese ravioli in a single, slightly overlapping layer over the sauce. No need to thaw them first—straight from the freezer is perfect for a busy weekend.

Spoon another 1 to 1 1/2 cups of marinara sauce over the ravioli, spreading it gently so most of the pasta is covered. Sprinkle 1 1/2 cups of shredded mozzarella and 1/3 cup of the grated Parmesan evenly over the top.

Repeat with the remaining ravioli, laying them over the cheese layer. Top with the remaining marinara sauce, spreading it to the edges. Finish with the remaining 1 1/2 cups mozzarella and 2/3 cup grated Parmesan, making sure to get plenty of cheese along the edges where it will bubble and caramelize.

Drizzle the remaining 2 tablespoons of olive oil over the top, especially around the perimeter of the dish. This extra oil helps the cheese get that glistening, golden, slightly crispy, umami-rich crust you see in those close-up, bubbly casserole photos.

Cover the baking dish tightly with foil and bake for 25 minutes, until the sauce is hot and the ravioli are cooked through. Keeping it covered at first lets everything steam and heat evenly without drying out.

Carefully remove the foil and continue baking, uncovered, for 15 to 20 minutes, or until the top is deeply golden, bubbling all over, and the cheese around the edges is caramelized and slightly browned. If you like an extra-dark crust, you can broil it for 1 to 2 minutes at the end—just watch closely so it doesn’t burn.

Let the casserole rest for at least 10 minutes before serving. This helps it set up a bit so it scoops nicely and keeps everyone from burning their mouths on the molten cheese.

Scoop big spoonfuls straight from the ceramic dish onto plates or shallow bowls, making sure each serving gets some of that caramelized, bubbly edge. Serve hot and let people go back for seconds (and probably thirds).

You can easily tweak this to fit whatever your weekend looks like. For extra protein, tuck in a layer of cooked Italian sausage or rotisserie chicken between the ravioli layers (this will add ingredients beyond the core 5, but it’s a nice optional upgrade). If you want more veggies without extra prep, use a chunky vegetable marinara or stir in a bag of thawed, well-drained frozen spinach to the sauce before layering. For a slightly smokier, more intense crust, swap part of the mozzarella for smoked mozzarella or provolone. If you’re feeding a smaller crowd, halve everything and use an 8x8-inch dish; just shave 5 to 10 minutes off the covered bake time. To keep things stress-free, assemble the casserole earlier in the day, cover, and refrigerate—add about 10 minutes to the covered bake time if you’re starting from cold. Food safety tips: keep the frozen ravioli in the freezer until you’re ready to assemble so they don’t sit in the temperature “danger zone.” If you add meat, make sure it’s fully cooked before layering it into the casserole and refrigerate leftovers within 2 hours of baking. Reheat leftovers until they’re piping hot in the center (165°F/74°C) and enjoy within 3 to 4 days. For a slightly lighter version, you can reduce the cheese by about 1/2 cup and use a marinara that’s lower in added sugar, but keep at least some cheese along the edges so you still get that signature caramelized, bubbling surface.