Baked Ravioli Parmigiano Recipe

Preheat and brown

Preheat oven to 375°F (190°C). If using raw sausage links, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage and brown, turning occasionally, until cooked through (internal temp 160°F/71°C), about 10–12 minutes. If using pre-cooked meatballs, warm them in the skillet with 1 tablespoon olive oil until heated through, about 4–6 minutes. Once cooked, slice sausage links into 1/2-inch thick rounds (or halve meatballs) and set aside.

In a medium saucepan over medium heat, add 1 tablespoon olive oil (use same skillet if preferred) and smash or finely mince 2 garlic cloves. Sauté until fragrant, about 30–45 seconds. Pour in 3 cups marinara sauce, stir in 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently 5–8 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.

Bring a large pot of salted water to a gentle boil. Add 20 frozen cheese ravioli and cook for 2 minutes less than package directions (usually 3–4 minutes) so they remain firm for baking, stirring gently to prevent sticking. Drain well and toss with about 1/2 cup of the warm marinara to prevent sticking.

Lightly grease a 9x13-inch (or similar) baking dish with nonstick spray or butter. Spread 1 cup of the marinara sauce in an even layer on the bottom. Arrange half the ravioli in a single layer over the sauce. Scatter half of the sliced sausage/meatball pieces over the ravioli. Dollop half of the ricotta in small spoonfuls across the surface (optional). Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over this layer. Spoon another 1 cup marinara over the cheese (enough to cover but not drown). Repeat with remaining ravioli, meat, ricotta dollops, 1 cup mozzarella and 1/4 cup Parmesan. If using, sprinkle 1/4 cup breadcrumbs evenly over the top for a crunchy finish.

Cover the dish loosely with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake another 8–10 minutes until cheese is melted and bubbly and top is lightly golden. If you used breadcrumbs and want extra browning, broil on high for 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley or basil and the remaining 1/4 cup grated Parmesan. Serve hot, 3–4 ravioli per person as an entrée (see servings).