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Imagine layers of tender ravioli, creamy Alfredo sauce, and savory Italian sausage, all baked together under a blanket of golden, bubbling cheese. This Ravioli Alfredo Bake is the kind of dish that makes weeknight dinners feel like a special occasion. It’s rich, indulgent, and so easy to pull together—perfect for feeding a hungry family or impressing guests without breaking a sweat.
Before You Start
- Cook the Ravioli Al Dente: Boil the ravioli just until al dente so it holds its shape during baking. Overcooked ravioli can become too soft and fall apart.
- Use Freshly Grated Cheese: Grate your mozzarella and Parmesan cheese. Pre-shredded cheese often contains additives that prevent it from melting as smoothly.
- Choose Your Sausage Wisely: Mild Italian sausage adds subtle flavor, while spicy sausage brings a kick. Pick the one that suits your taste or mix both for variety.
- Make It Ahead: Assemble the casserole and refrigerate it overnight if needed. Just bake it fresh before serving for the best results.
- Let It Rest: Allow the casserole to cool for a few minutes after baking. This helps the layers set and makes it easier to serve.
Ingredients You’ll Need
- Ravioli: You’ll need a pound of your favorite ravioli, refrigerated or frozen. No need to thaw, and use any flavor you like.
- Italian Sausage: The sausage is where a lot of the flavor comes from, so go for a good-quality one. I usually grab mild sausage, but if you’re all about that spice, spicy sausage is a game-changer. No sausage? Ground turkey or beef works fine too.
- Mozzarella Cheese: The cheesy, melty magic that ties everything together. Shred it yourself if you can—it melts way better than the pre-shredded stuff. Want to get creative? Throw in some provolone or even a little gouda.
- Parmesan Cheese: This is your salty, nutty, flavor-packed finishing touch. Use freshly grated if possible; trust me, it’s worth it. If you’re out of Parmesan, Pecorino Romano is a great swap with a bit more bite.
- Alfredo Sauce: Creamy, dreamy, and the glue that holds this casserole together. Homemade Alfredo is amazing, but store-bought works perfectly when time’s tight. Feeling adventurous? Try a garlic cream sauce for a little twist.
- Garlic Powder: Just a pinch adds that extra garlicky kick to the Alfredo without overpowering the dish. You can also use fresh garlic—just sauté it with the sausage first.
- Italian Seasoning: This herb blend adds that classic Italian vibe we all love. No Italian seasoning? You can make your own!
Alright, first things first—preheat your oven to 375°F (190°C). You’ll also want to grease that baking dish with cooking spray or butter.
Bring a big pot of salted water to a boil. And when I say salted, I mean it should taste like the ocean—this is your chance to flavor the pasta! Pop the ravioli in and cook it until it’s just al dente. Don’t overdo it because it’ll cook a little more in the oven, and no one wants mushy pasta. Once it’s ready, drain it and set it aside for now.
Grab a skillet, heat it over medium, and toss in the Italian sausage (with the casings removed, of course). Break it up as it cooks—I use a wooden spoon, but whatever you’ve got works. Let it cook until it’s browned and cooked through, and don’t drain all the grease!
In a big mixing bowl, combine the cooked ravioli, sausage, Alfredo sauce, a cup of shredded mozzarella, a cup of Parmesan, and your seasonings—garlic powder, Italian seasoning, salt, and pepper. Give it a good mix, but don’t overdo it; you don’t want to break the ravioli.
Spread the ravioli mixture evenly into your greased baking dish. Then, the best part—pile on the cheese! Sprinkle the remaining 2 cups of mozzarella and ½ cup of Parmesan on top.
Pop the dish in your preheated oven and bake it for about 45 minutes. You’ll know it’s ready when the cheese is melted and golden, and the edges are bubbling like a cheesy lava flow. Once it’s out of the oven, let it cool for a few minutes—it’ll be molten hot, and no one wants to burn their tongue. Garnish with sliced green onions if you’re feeling fancy, then serve it warm.
How To Serve
This Ravioli Alfredo Bake is rich and cheesy, so I love pairing it with lighter, fresh sides to balance things out. Here are a few ideas to serve alongside:
Frequently Asked Questions
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Can I freeze this dish?
Yes, you can! Assemble the casserole but don’t bake it. Cover it tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to bake, let it thaw in the fridge overnight and bake as directed.
What’s the best way to reheat leftovers?
For the best results, reheat the casserole in the oven at 350°F (175°C) with a little foil on top to keep it from drying out. If you’re in a hurry, the microwave works too—just add a splash of Alfredo sauce or milk to keep it creamy.
Can I substitute the sausage with something else?
Yes! Ground beef, turkey, or even plant-based sausage work well as substitutes. You can also use chopped mushrooms for a vegetarian option.
Can I make this dish ahead of time?
Definitely! Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking. This is a great option for meal prep or entertaining.
More Delicious Pasta Bakes
Ravioli Alfredo Bake
Equipment
Ingredients
For the Casserole:
- 1 pound ravioli refrigerated or frozen
- 1 lb Italian sausage casings removed, mild or spicy
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 2 cups Alfredo sauce homemade or store-bought
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 2 green onions sliced (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the Italian sausage over medium heat until browned and fully cooked. Drain any excess grease.
- In a large mixing bowl, combine the cooked ravioli, cooked sausage, shredded 1 cup of the mozzarella cheese, 1 cup of the grated Parmesan cheese, and Alfredo sauce. Season with garlic powder, Italian seasoning, salt, and black pepper. Stir until all ingredients are well mixed.
- Transfer the ravioli mixture into the prepared baking dish, spreading it out evenly. Sprinkle the casserole with the remaining 2 cups mozzarella cheese and ½ cup of the grated Parmesan cheese.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it cool for a few minutes. Garnish with sliced green onions if desired. Serve warm and enjoy.
Tips & Notes:
- Cook the ravioli until just al dente so it doesn’t overcook in the oven.
- Use freshly grated mozzarella and Parmesan for the best flavor and melt.
- Assemble the casserole ahead of time and bake it fresh when you’re ready to serve.
- Add a pinch of red pepper flakes if you like a bit of heat in your Alfredo bake.
