Fuss-Free Ravioli Casserole Recipe - Kraft Recipes Top
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Fuss-Free Ravioli Casserole Recipe

Prep Time
Total Time

6 servings

Save yourself some stress with our Fuss-Free Ravioli Casserole Recipe. Our Fuss-Free Ravioli Casserole Recipe is the perfect mix of easy and cheesy.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray. Add ravioli; stir to coat. Cover.
  • Bake 50 min. or until ravioli is tender.
  • Top with cheese; let stand 5 min. or until melted. Sprinkle with basil.

Special Equipment Needed

Size Wise

Enjoy your favorite foods while keeping portion size in mind.


You can also prepare this easy-to-make recipe using frozen ravioli - no need to thaw first.

Serving Suggestion

Serve with a side green salad tossed with your favorite KRAFT Lite Dressing.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 390
Total fat 16g
Saturated fat 6g
Cholesterol 60mg
Sodium 1040mg
Carbohydrate 42g
Dietary fiber 4g
Sugars 7g
Protein 18g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 10 %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 5 out of 5 by from Love it! Love it!!! I used a 25 ounce bag of frozen whole wheat cheese ravioli and was worried there wouldn't enough sauce for the extra quanity - but there was more than plenty! Just like my hubby likes it. For the can of tomatoes, I always add the ones that have diced green chiles in them because we like spicy food.. and I used the Spicy Red Pepper jar of Classico sauce. I broiled it under 500 degrees after putting on the cheese to get it browned on top and this was just PERFECT. I also used FF chicken stock instead of the beef broth. As you can see this recipe is very versatile and I will definitely be making it again and again!
Date published: 2008-01-06
Rated 5 out of 5 by from I used a 24 oz. I used a 24 oz. bag of frozen spinach ravioli and a 14.5 oz. can of beef broth since that's what I had in the house. It was very tasty and I really liked the fact that there was very little prep work, anything that makes clean-up in my kitchen less of a chore is a bonus for me. I did do things a little differently, I mixed the tomatoes/spaghetti sauce/broth in a bowl, spread the ravioli in the pan and then poured the mixture over the ravioli and stirred before cooking. I also had some cheddar cheese in my fridge and used that instead of mozzarella. Definitely will cook again-especially now that the cooler weather is coming and I don't mind my oven being on!
Date published: 2009-09-23
Rated 4 out of 5 by from I made this recipe once before and it was just OK. I made this recipe once before and it was just OK. I made it again tonight with the following changes and I think it was very tasty. I did not use the broth or diced tomatoes, I did use dressing but I substituted for roasted red pepper Italian by Kraft, and I added a 8 oz. can of tomato sauce. I also added a little bit of Italian seasoning and parsley to the sauce and dressing before I stirred in the ravioli. The ravioli cooked nicely and the sauce was nice and thick. I served this with garlic breadsticks. Overall, very good, and I'll make it again.
Date published: 2012-11-05
Rated 2 out of 5 by from After receiving this recipe one day ago, I could not wait to make it. After receiving this recipe one day ago, I could not wait to make it. I prepared it as directed and thought the liquid mixture of ingrediants appeared awfully thin but I went ahead and baked it as directed. Much to my dismay, it was still very thin and really did not "add" any flavor nor did it coat the ravioli. It was like eating soup. I won't spend my time,as I did today, going to the grocery and then even the little amount of time it took to prepare, to end up with this dish. It did not make a nice presentation on the plate either.
Date published: 2007-11-15
Rated 5 out of 5 by from This recipe turned out very well! This recipe turned out very well!! I made it for a few friends who were moving into their new house. It was so easy to make, just throw all the ingredients in the dish and bake! I used the Paul Newmans sauce with sausage which added a little bit of meat to the dish. If you have not tried the Paul Newman sauces they are excellent!! I thought this dish was going to be really liquidy but once I took it out of the oven and let it sit for a few minutes, it was perfect! Kids will love this meal!
Date published: 2006-10-29
Rated 5 out of 5 by from I made this recipe last night and was extremely happy with the flavor and with how easy it was to... I made this recipe last night and was extremely happy with the flavor and with how easy it was to make. My husband loved it and he is normally very fussy. He said it was restaurant quality. I did omit the beef broth, thanks to tips from others, since I like a thick sauce, and I also added a few extra ounces of spaghetti sauce. I used whole tomatoes and cut them up myself. I'll definitely make it again and again.
Date published: 2007-11-19
Rated 5 out of 5 by from love this recipe and even better so does my boyfriend. love this recipe and even better so does my boyfriend. i of course add my little touches. such as using the wheat pasta. i also use the diced tomatoes that have the basil, garlic & oregano in with them and that made a world of difference. i add a bit more pasta sauce only because i want the sauce to be thicker. couldn't do without the recipe. serve with some texas toast and you're good to go.
Date published: 2008-02-20
Rated 5 out of 5 by from My family thought that this was terrific. My family thought that this was terrific. The kids gobbled it right up, and my son told me that I "rock" (high praise from a 4-year old!) It couldn't have been easier to make, so I thought it was terrific, too! I used frozen ravioli instead of fresh, and it turned out great. I also used a little more mozzarella cheese (I've never heard anyone complain about having too much!)
Date published: 2006-09-19
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