This 4-ingredient oven ravioli toss is the kind of supper I lean on when the day has run long and the sink is already full. It reminds me of the old church potlucks back in our little Midwestern town, where casseroles were king and nobody fussed with fancy ingredients. Here, you just dump frozen cheese ravioli in a metal baking pan, splash on jarred marinara, scatter shredded mozzarella, and finish with a drizzle of olive oil. The oven does the rest, bubbling everything into a cozy, red-sauced feast that feels like a hug on a tired weeknight. It’s simple, hearty, and the sort of dish that has husbands and grandkids both going back for seconds.
Serve this bubbling pan of ravioli straight from the oven with a big green salad—think crisp lettuce, a few tomato wedges, and whatever crunchy vegetables you’ve got in the crisper. A warm loaf of garlic bread or buttered French bread is perfect for soaking up the extra sauce along the bottom of the pan. If you enjoy a little something on the side, a dish of olives or a simple cucumber salad works nicely. For company, I set the hot metal pan on a trivet in the middle of the table, pass a shaker of grated Parmesan and some red pepper flakes, and let everyone help themselves family-style.
4-Ingredient Oven Ravioli TossServings: 4
Ingredients
1 (24–25 oz) bag frozen cheese ravioli (do not thaw)
2 cups jarred marinara or pasta sauce
2 cups shredded mozzarella cheese
2 tablespoons olive oil, plus more for greasing the pan
Directions
Preheat your oven to 400°F (200°C). Lightly grease a metal 9x13-inch baking pan with a little olive oil so the ravioli won’t stick.
Dump the frozen cheese ravioli straight into the greased metal baking pan. Spread them out into an even layer so they cook evenly; it’s fine if a few overlap here and there.
Pour the marinara sauce over the frozen ravioli. Use the back of a spoon to gently nudge the sauce around so most of the ravioli are coated or at least have some sauce touching them.
Sprinkle the shredded mozzarella evenly over the saucy ravioli, covering as much of the surface as you can so you get a nice cheesy top once it bakes.
Drizzle the 2 tablespoons of olive oil over the cheese and sauce. This helps the cheese brown and gives the whole dish that rich, comforting flavor you expect from a good Midwestern casserole.
Cover the pan tightly with aluminum foil and place it on the center rack of the preheated oven. Bake for 25 minutes, until the ravioli are heated through and the sauce is bubbling around the edges.
Carefully remove the foil and return the uncovered pan to the oven. Bake for another 10–15 minutes, or until the cheese on top is melted, lightly browned in spots, and the whole pan is bubbling.
Let the pan rest on the counter for about 5 minutes before serving so the sauce can settle a bit. Serve the ravioli straight from the metal pan, making sure to scoop up some of the saucy, cheesy goodness from the bottom with each serving.
Variations & Tips
If your crew likes a little extra richness, sprinkle 1/4 cup grated Parmesan over the mozzarella before baking. For a meatier version, tuck a handful of cooked, crumbled Italian sausage or browned ground beef in with the frozen ravioli before you add the sauce. You can also stir a cup of frozen vegetables—like peas, mixed vegetables, or spinach—right in with the frozen ravioli for a one-pan meal. If you prefer a creamier bake, swap 1/2 cup of the marinara for heavy cream or half-and-half and mix it into the sauce before pouring over the ravioli. Those who enjoy a bit of heat can add crushed red pepper flakes over the top with the cheese. Leftovers reheat well, covered, in a 350°F oven until warmed through, or in the microwave with a splash of extra sauce if they seem dry.
