Baked Ravioli for Weeknights - Kraft Recipes Top
Comida Kraft
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Baked Ravioli for Weeknights

Prep Time
Total Time

8 servings

Combine layers of frozen ravioli for our Baked Ravioli for Weeknights. This tasty baked ravioli dish is easy to assemble on even the busiest of weeknights!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13x9-inch baking dish sprayed with cooking spray.
  • Layer half each of the ravioli and shredded cheese over pasta sauce mixture in baking dish. Top with remaining ravioli and reserved pasta sauce mixture. Sprinkle with remaining shredded cheese; cover.
  • Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.

Serving Suggestion

Round out this easy-to-make pasta dish with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.


For best results, use large round or square ravioli (about 12 per pound) to prepare this delicious pasta dish.

Special Extra

Add a layer of 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, between the ravioli layers.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 380
Total fat 15g
Saturated fat 9g
Cholesterol 65mg
Sodium 840mg
Carbohydrate 41g
Dietary fiber 5g
Sugars 9g
Protein 20g
% Daily Value
Vitamin A 35 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Easy to put together with ingredients I already had. Easy to put together with ingredients I already had. I made a few minor changes. I took the suggestion of some of the other comments and added a pound of cooked ground italian sausage (mild) to the center layer and I used small round cheese raviolis because it was what I had on hand. I also omitted the diced tomatoes because I didn't have any. It came out just a little dry, so next time I will either add the tomatoes or a little extra sauce. Served it with a tossed salad and some cheddar bay biscuits and the family enjoyed it. Definitely will make this one again.
Date published: 2015-07-20
Rated 5 out of 5 by from I followed the recipe closely. I followed the recipe closely. The ONLY thing I did differently was that I used cheese ravioli and spinach ravioli. This was SO EASY to put together and the results are delicious. It makes a big, hearty dish so it will feed a crowd. If you're too busy to cook, this is the recipe for you. By the way, I took my ravioli out of the freezer the day before I made this. So, my ravioli were not frozen. I would definitely take this dish to a pot luck or just have it at home for a nice meal. It also reheats well. Thanks Kraft. Your test kitchen is the best!
Date published: 2014-12-21
Rated 5 out of 5 by from Super easy and delicious Let me start by saying this was ridiculously easy and quick to put together and came out wonderful. After reading several reviews before making it, I did, however, make a few tweaks. Here's what I did: first, I used Ragu meat flavored sauce and doctored it up with extra seasonings (salt, pepper, onion powder, garlic powder, touch of sugar or Splenda). Second, I skipped adding the water and diced tomatoes. For the layers: Sauce on the bottom, frozen cheese ravioli, slices of mozzarella on the ravioli, sauce on the cheese, layer of frozen meat ravioli, slices of mozzarella on the ravioli, sauce on the cheese, shredded Italian mix cheese (I did not use the kind with philly in it). I baked at 400 for 30 mins with foil, 30 mins no foil. It came out perfect, not watery at all, cheese golden on top.
Date published: 2017-02-01
Rated 5 out of 5 by from My family absolutely loved this dish. My family absolutely loved this dish. I omitted the water as per instructions from other reviewers, which I think was a smart move. Also, I didn't realize till after the fact at the bottom of the recipe it mentioned using the large ravioli for this recipe. I used standard size ravioli and used beef instead of cheese and had no issues. Next time I plan on using beef ravioli for the bottom layer and cheese ravioli for the top layer. This is a definite keeper!
Date published: 2012-05-05
Rated 5 out of 5 by from This recipe was ORIGINALLY made with 3 cups of mozzarella cheese. This recipe was ORIGINALLY made with 3 cups of mozzarella cheese. When Kraft came out with the "touch of Philly" shredded cheese they changed it to use one package or 2 cups. This is MUCH better with the 3 cups of cheese. Even if you use "touch of philly" it's worth buying the extra bag. I've made this so many times and it's always a crowd pleaser!
Date published: 2011-06-02
Rated 3 out of 5 by from I would make this again, but I would have to spice it up some. I would make this again, but I would have to spice it up some. I would either buy meat-stuffed ravioli or make a meat sauce to go between the layers. LOTS of cheese going on here with using the cheese-stuffed pasta. The suggestion to add spinach between layers also sounds tasty. I also would probably cut the recipe in half unless I was feeding a crowd. As it is, it makes a FULL 13x9 pan.
Date published: 2009-11-16
Rated 5 out of 5 by from SOOO YUMMY!!! I made this dish. It was so simple, I thought that I missed something. But it was so awesome, I knew I did great.
Date published: 2016-10-06
Rated 1 out of 5 by from Bland and watery It left a lake of tomatoe soup at the bottom and it was bland. The cook time is too short, came out still frozen, barely warm. Recommend no water (enough comes from frozen ravioli), and drain the tomatoes (not completely) that combined should kill the lake. Not nearly enough sauce, recommend 2 bottles and use something with flavor, like 4 cheese. Also recommend flavored ravioli, spinach or the like. That might make this dish palatable.
Date published: 2016-11-08
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