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Cheesy Ravioli Bake Recipe
Cheesy Ravioli Bake Recipe photo by Taste of Home

Cheesy Ravioli Bake Recipe

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4.5 18
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It takes less than 30 minutes to prep this hearty, crowd-pleasing meal. Nutmeg, white wine and basil give it an extra-special flavor you just can't help but love. —Margie Williams, Mt. Juliet, Tennessee
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES: 8 servings


  • 1 package (25 ounces) frozen cheese ravioli
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups milk
  • 1/4 cup white wine or vegetable broth
  • 1/2 cup minced fresh basil
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2-1/2 cups marinara or spaghetti sauce

Nutritional Facts

1 cup equals 503 calories, 22 g fat (12 g saturated fat), 83 mg cholesterol, 1,155 mg sodium, 49 g carbohydrate, 4 g fiber, 27 g protein.


  1. Cook ravioli according to package directions.
  2. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  3. Drain ravioli; toss with sauce mixture. Transfer to a greased 13x9-in. baking dish. Top with 1 cup mozzarella cheese and marinara sauce; sprinkle with remaining cheeses.
  4. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 8 servings.
Originally published as Ravioli Casserole in Simple & Delicious November/December 2009, p20

Nutritional Facts

1 cup equals 503 calories, 22 g fat (12 g saturated fat), 83 mg cholesterol, 1,155 mg sodium, 49 g carbohydrate, 4 g fiber, 27 g protein.

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Reviewed Oct. 11, 2015

""I made the casserole, but I assembled it in an 8x8 aluminum pan with two layers of raviolis. I had leftover ground meat sauce so I used that instead of marinara. The "white cheese sauce" was easy to make, and it's very tasty.""

Reviewed Oct. 10, 2015

"This was a simple recipe and used easy-to-find-in-our-kitchen ingredients! I used chicken broth in place of the wine/vegetable broth, and dried crushed basil in place of the fresh. Both substitutions were fine. I also used extra marinara sauce and layered some of this on the bottom of the dish before baking.

I felt that the recipe made too much of the creamy white sauce and ended up taking almost a cup and a half of this out to use for another recipe. When I make this again, I will definitely reduce this part of the recipe."

Reviewed Jan. 25, 2015

"Very tasty and easy to make. I used about a cup and a half on milk in the sauce because I have learned from other recipes that less is more. I used 1 cup of mozzerella and 1/4 parmesan but next time I will cut back on the cheese. I also omitted the the second cup of mozzerella that it says to add before putting the marinara on top because I felt it would be too much. I did sprinkle a small amount of mozzerella on top before baking and didn't add any more parmsean letting individuals add it if they desire. I will definitely make this again!"

Reviewed Feb. 27, 2013

"Easy to make and VERY DELICIOUS!"

Reviewed Mar. 14, 2012

"Very Tasty! There was alot of sauce, but I tend to like that and it was thick & cheesy! The nutmeg added a very nice different taste, that I loved!"

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