Ravioli Casserole Recipe
- 3-1/2 cups spaghetti sauce
- 1 package (25 ounces) frozen cheese ravioli, cooked and drained
- 2 cups (16 ounces) 4% cottage cheese
- 4 cups (16 ounces) shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Spread 1/2 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Ravioli Casserole(28)
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This is a new Family Favorite! I put it together in about 15 minutes flat and baked it to melt the cheese and it was LOVED by children and adults alike!!! We will definitely be making this a couple times a month in a household with 4 children!!!
No need to precook the raviolis! They'll turn out just fine. I served this with garlic bread. Perfect for non-meat eaters like us.
Would add more ravioli to this and I did 24 oz of cottage cheese. It was a big hit at an Easter party we went to.
Loved recipe by all! Quick and easy dish--basically a lasagna taste without the fuss! I have made this for other families who just have had life changing circumstances and they have asked for the recipe to make again. This is a recipe my 4yr requests time and time over.
saw a similar one about a week ago and then looked for related as it didnt grab my attention, but loved the idea of it.
no cheese ravioli on the shelf so grabbed beef and used it. used italian blend shredded and regular mozzerella. didnt use parmesan on top.
this is verry tasty!
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