Baked Italian-Style Ravioli with Tomato-Basil Sauce
Cheese-filled ravioli baked under a rich tomato-basil sauce topped with melted mozzarella and Parmesan cheeses. This italian-inspired pasta ready in about 45 minutes blends fresh cheese ravioli, olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh cheese ravioli
- 2 tbsp olive oil
- 2 cloves, minced garlic cloves
- 1 cup canned crushed tomatoes
- 1/4 cup chopped fresh basil leaves
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish with 2 tbsp olive oil.
- Step 2: In a medium skillet over medium heat, add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Stir in 1 cup canned crushed tomatoes, 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Simmer the sauce for 5 minutes until slightly thickened.
- Step 3: Cook 12 oz fresh cheese ravioli in boiling salted water for 3 minutes until just tender. Drain well.
- Step 4: Spread half of the tomato-basil sauce evenly in the prepared baking dish. Arrange the cooked ravioli in a single layer over the sauce.
- Step 5: Pour the remaining sauce over the ravioli, then sprinkle evenly with 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
- Step 6: Bake uncovered for 20 minutes until the cheese is melted, bubbly, and golden at the edges. Let cool for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Ravioli with Tomato-Basil Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Italian-Style Ravioli with Tomato-Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Italian-Style Ravioli with Tomato-Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian-Style Ravioli with Tomato-Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Italian-Style Ravioli with Tomato-Basil Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
