Sheet Pan Ravioli

4.84 from 6 votes

This baked ravioli recipe requires no boiling and is easy to make using a sheet pan. Cheese ravioli are oven baked to perfection in a rich meat sauce.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: American, Italian

Keyword: christmas, holiday

Servings: servings

Calories: 314kcal

Ingredients

1 pound ground meat (beef, pork, turkey, chicken and/or Italian sausage)
1 small yellow onion diced
4 cloves garlic minced
½ teaspoon Italian seasoning
¼-1/2 teaspoon crushed red pepper flakes
20 ounces refrigerated ravioli uncooked
22 ounces marinara sauce
13.5 ounces pizza sauce or additional marinara sauce
8 ounces fresh mozzarella pearls
8 ounces fresh mozzarella shredded
½ cup shredded parmesan cheese
Fresh basil leaves for garnish

Instructions

Preheat oven to 350˚F.
In a large skillet over medium-high heat, cook and crumble ground meat. Once nearly cooked through, drain off excess grease if necessary.
Add onion, garlic and seasonings to the skillet, and sauté on medium-high heat for 2 minutes.
Straight in the pan or in a large mixing bowl, add the seasoned meat, ravioli, marinara, ¼ cup water and pizza sauce and mozzarella pearls.
Transfer to a greased half size or 12"x17" sheet pan. Add shredded mozzarella and parmesan cheese on top.
Tent cover with non-stick sprayed or greased aluminum foil. Bake 30 minutes. Uncover and bake an additional 15 minutes. Broil 1-2 minutes or until the mixture is bubbling and cheese has browned. Rest 10 minutes before serving. Garnish with fresh basil.

Video

Notes

Tips and Substitutions

I use a combination of marinara sauce and pizza sauce in the recipe because I like the added texture and bold tomato flavors from the pizza sauce. However, you can substitute the 13.5 ounces of pizza sauce the recipe calls for with the same about of additional marinara sauce.
The ¼ cup water added to the sauce I like to swirl in the marinara sauce and/or pizza sauce jar to ensure all of the sauce is in the pan.
Make sure all of the ravioli pieces are coated with the marinara/pizza sauce as exposed ravioli pieces can become dry during the baking process.
Fresh parsley or basil both work as a beautiful garnish for this dish.
You could switch up a few ingredients and flavors and make this a fall dish.
- Switch the marinara/pizza sauce for 32oz butternut squash or pumpkin sauce and add ¼ cup heavy cream or half-and-half.
- For the ravioli, go for a classic cheese filling or butternut squash filling.
- Opt for flaky poultry seasoning rather than Italian seasoning in the sauce.
- Adapt the cheese and protein to your preference. In this version, I prefer Italian sausage as the meat and a gruyere/provolone/mozzarella cheese blend.
- It's beautiful garnished with fresh sage and toasted pecans.

Nutrition