Creamy Baked Ravioli

Name: Creamy Baked Ravioli Casserole with Italian Sausage
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: Cooking spray; 15 oz jarred Alfredo sauce; 24 oz frozen cheese ravioli; 1 lb Italian sausage, cooked and crumbled; 1/4 cup sun-dried tomatoes, chopped; 5 oz fresh spinach; 2 cups shredded mozzarella or Italian blend cheese; 1/4 cup grated Parmesan cheese; 1 tbsp fresh parsley, chopped, for garnish

This creamy baked ravioli casserole combines frozen ravioli, jarred Alfredo sauce, crumbled Italian sausage, and fresh spinach in a single baking dish for an indulgent, minimal-effort weeknight dinner.

🌍Italian-American 🏷️Baked ravioli 🏷️Casserole 🏷️Pasta bake 🏷️Alfredo sauce Italian sausage

🏷️

🏷️Spinach

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TikTok

Total

1h 20m

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

Cooking spray
15 oz jarred Alfredo sauce
24 oz frozen cheese ravioli
1 lb Italian sausage, cooked and crumbled
1/4 cup sun-dried tomatoes, chopped
5 oz fresh spinach
2 cups shredded mozzarella or Italian blend cheese
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Spray a 9x13 inch casserole dish with cooking spray.
3
Spread a thin layer of Alfredo sauce on the bottom of the dish.
4
Arrange half of the frozen ravioli in a single layer over the sauce.
5
Top with the cooked Italian sausage, sun-dried tomatoes, and fresh spinach.
6
Pour about half of the remaining Alfredo sauce over the spinach layer.
7
Sprinkle with half of the shredded and grated cheeses.
8
Add the remaining frozen ravioli, top with the rest of the Alfredo sauce, and finish with the remaining cheeses.
9
Cover the casserole dish tightly with aluminum foil.
10
Bake covered for 45 minutes.
11
Uncover the dish and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
12
Let the casserole stand for about 10 minutes before serving to allow it to set.
13
Garnish with fresh parsley if desired, and serve.

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Tips & Notes

Pro tips

Ensure the Italian sausage is fully cooked and crumbled into small, even pieces so it distributes throughout the layers.
Use a 9×13-inch baking dish and layer evenly: start with a thin spread of Alfredo, then ravioli, sausage, spinach, sun-dried tomatoes, and cheese. Repeat for even cooking.
Bake uncovered so the cheese browns lightly on top; if the top starts browning too quickly, tent loosely with foil for the last 5 minutes.
Don't skip the fresh parsley garnish—it adds brightness that cuts through the richness of the cream and cheese.

Substitutions

Jarred Alfredo sauce → homemade béchamel with Parmesan, or store-bought marinara mixed with heavy cream
Fresh spinach → frozen spinach (thaw and squeeze dry) or chopped kale
Sun-dried tomatoes → diced fresh tomatoes, roasted red peppers, or omit entirely
Mozzarella or Italian blend → ricotta mixed with Parmesan, or fontina for deeper flavor

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes. Freezes well unbaked or baked for up to 3 months; thaw before reheating.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole completely, cover with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.

Can I use fresh ravioli instead of frozen?

Fresh ravioli will cook faster and may break apart if layered directly. Partially cook fresh ravioli (2–3 minutes) before assembling, then reduce bake time to 15–20 minutes.

What can I substitute for Italian sausage?

Use ground beef, ground chicken, or crumbled cooked bacon. For vegetarian, omit meat or substitute with crumbled plant-based sausage.

How do I reheat leftovers?

Cover with foil and reheat in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions in 2–3 minute intervals.

Can I freeze this casserole?

Freeze unbaked or baked casserole in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating, or bake from frozen at 350°F for 45–50 minutes.