This is one of those recipes you want to always have in your back pocket. It is so versatile, it is so easy and it down right delicious. This Easy Dump and Bake Ravioli Dinner is something that can be made no matter the season and tailored to your family’s likings. In this recipe we are taking frozen raviolis and kicking it up a notch! You ready? Let’s do this!
What Easy Ingredients are in the Easy Dump and Bake Ravioli Dinner?
Like I mentioned above one of my favorite things about this recipe is that you need 2 main things and the rest you can personalize to your family. On my recipe here I am including a veggie combination I love as well as how to add ground meat. However, the meat & veggie combination you choose, or just veggie combination etc. depend on what you’d like. Below I walk you through combinations, must haves & how to season.
Must Have Ingredients
+ 3 Cups Frozen Four Cheese Ravioli ( or favorite kind)
+ (1) 28oz jar of your favorite Pasta sauce or Marinara sauce. I love Rao’s sauces for this!
+ 2 cups cheese ( 1 cup of mozzarella & 1 cup mild cheddar)
Optional Ingredients:
Meat Lovers- add ground beef or ground chicken
Veggie Lovers- mushrooms, tomatoes, zucchini, spinach, red pepper, onions etc. Adding any of these veggies and sautéing as I will show you below, will take it to the next step.
Cheese Lovers- Skip the meat or the veggies above and just do a delicious blend of cheeses. It is so nice that you don’t have to worry about the defrosting of the ravioli just throw them in frozen!
The combination I did below is optional like I mentioned above and I have done ground chicken with this veggie combination as well. However, in this one I am just doing the veggies. I will make note how I incorporate the meat though in the recipe card! So feel free to do this variety or mix it up!
Easy Dump and Bake Ravioli Dinner
Ingredients:
- 3 cups frozen ravioli
- (1) 28oz jar of your favorite pasta or marinara sauce
- 2 cups shredded cheese
- 1/2 yellow onion diced
- 1/2 red bell pepper
- 3 cloves garlic minced
- 10 baby Bella mushrooms
- 1 large yellow zucchini
- 3 cups fresh spinach
- 1 1/2 tsp salt
- 1 tsp basil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- dash of cayenne pepper
How to Layer this Easy Dump and Bake Ravioli Dinner
It is beyond easy to layer this Easy Dump and Bake Ravioli Dinner. First you will sauté your veggies & cook your meat if you are choosing to add meat. Then once you do that it is all about quick layering & letting the oven do its thing!
- Preheat oven to 400 degrees. In a medium skillet add in 3 tbsp olive oil, 1/2 yellow onion & 3 cloves garlic minced. Let it sauté for 2 minutes on medium heat. Then add in our chopped zucchini, chopped red pepper and sliced mushrooms. Toss to coat in the olive oil, garlic & onion mixture.
- Sprinkle the salt, basil, garlic powder, onion powder, pepper & cayenne on top. Sauté for 2 minutes. Then with spatula fold in your chopped fresh spinach for 1 minute. Then take off heat & set aside.
- In large 9 X 13 baking dish, spray with olive oil. Then pour 2 cups of your sauce of choice at the bottom of your dish, spread out evenly with the back of your measuring cup. Then pour your veggie mixture on top of the sauce evenly. After, toss the veggie mixture into the sauce a little bit. Sprinkle 1/2 cup of cheese over it.
- Next place your frozen raviolis in a layer over the sauce & veggies. You don’t want them completely overlapping each other, but a little overlap is totally normal. Then evenly pour the remaining sauce over the tops of the ravioli. Spread with spatula to get even if needed.
- Cover with aluminum foil and place in the oven at 400 degrees for 25 minutes. Take the aluminum foil off at 25 minutes, sprinkle the remaining cheese on top and then place back in the oven for 20 more minutes uncovered.
- Then serve with a big salad or loaf of bread, enjoy!
What if I wanted to add meat to the Easy Dump and Bake Ravioli Dinner?
If you want to add meat to Easy Dump and Bake Ravioli Dinner, you are more than welcome too! We have done ground chicken a few times. I normally would, but when I need to get it in the oven sooner than later, I normally skip and just use a veggie combination I have on hand.
The amount of ground meat that is perfect for this recipe is 1/2 a pound. I would choose either ground beef or ground chicken thigh for this recipe. I would not suggest ground chicken breast, the ground chicken thigh still is a bit more fattier so the taste holds its own in the sauce.
Directions for adding meat:
You will follow the same directions as above, there is just one minor change ( see below in bold)
- Preheat oven to 400 degrees. In a medium skillet add in 3 tbsp olive oil, 1/2 yellow onion & 3 cloves garlic minced. Let it sauté for 2 minutes on medium heat. ADD IN YOUR GROUND MEAT HERE. HEAT UNTIL COOKED THROUGH, NO PINK. DRAIN LIQUID IF USING BEEF, IF NOT YOU DO NOT NEED TO DRAIN. Then add in our chopped zucchini, chopped red pepper and sliced mushrooms. Toss to coat in the olive oil, garlic & onion mixture.
- Sprinkle the salt, basil, garlic powder, onion powder, pepper & cayenne on top. Sauté for 2 minutes. Then with spatula fold in your chopped fresh spinach for 1 minute. Then take off heat & set aside.
- In large 9 X 13 baking dish, spray with olive oil. Then pour 2 cups of your sauce of choice at the bottom of your dish, spread out evenly with the back of your measuring cup. Then pour your veggie AND MEAT mixture on top of the sauce evenly. After, toss the veggie AND MEAT mixture into the sauce a little bit. Sprinkle 1/2 cup of cheese over it.
- Next place your frozen raviolis in a layer over the sauce & veggies. You don’t want them completely overlapping each other, but a little overlap is totally normal. Then evenly pour the remaining sauce over the tops of the ravioli. Spread with spatula to get even if needed.
- Cover with aluminum foil and place in the oven at 400 degrees for 25 minutes. Take the aluminum foil off at 25 minutes, sprinkle the remaining cheese on top and then place back in the oven uncovered for 20 more minutes.
- Then serve with a big salad or loaf of bread, enjoy!
Other Easy HGHF Dinners You Need to Try
Crock-Pot Chili Dog Casserole
Easy Sweet and Spicy Salmon Skewers
Easy Instant Pot Vegetable Shrimp Risotto
The Best Slow Cooker Short Ribs
Gluten Free Baked Southwest Stuffed Chicken
What to serve with the Easy Dump and Bake Ravioli Dinner
One thing I love about this meal is that you have so many of your food groups already accounted for in the dish. Depending on if you add meat or veggies, you could be packing so much protein and couple servings of veggies in one serving of this Easy Dump and Bake Ravioli Dinner. Therefore, sometimes we just have it as is and forget a side, depending on how hungry we are. However, a lot of times we will mix is up and have some of the sides below.
Side Dishes
Dinner Salad:
A salad is always great with ravioli pasta bake. This is probably our go to side. Love to use dressing like the Greek Salad dressing or Dewey’s Copy Cat Balsamic Dressing.
Baguette:
Can never go wrong with a toasted baguette with butter. Our favorite way is to wrap our baguette in aluminum foil and put it directly on the rack for about 10-15 mins at 400.
Corn on the Cob:
An easy way to enjoy corn on the cob is to add water to a deep stock pot. Then place corn on the cob in the pot, put a microwave safe plate over the top to push them down, and the boil for 5-7 minutes. Then add butter, salt or pepper if you’d like.
Bulgur Salad:
One of my favorite grains is bulgur and if you have not had it you must. Here is one of my favorite side salads that uses bulgur that you will be obsessed with. It is a wonderful side dish.
Roasted Cauliflower or Broccoli:
My favorite way to enjoy cauliflower for broccoli is to roast them in a little olive oil and seasoning at 400 degrees until you can pierce with a fork.
Most Asked Questions When Making the Easy Dump and Bake Ravioli Dinner
What is the best way to store the Easy Dump and Bake Ravioli Dinner?
We always have another serving out of it for dinner later in the week. So we always put aluminum foil over the baking dish and store in the refrigerator that way. If there isn’t a lot left just put in an airtight container for 5 days in the fridge.
Can you freeze the bake already made or without cooking it?
Sure can! Just take out the day before you plan to bake in oven.
Are you able to make this recipe dairy free?
I have not made it dairy free, but I am sure you can use your favorite kind of dairy free cheese or just don’t add cheese to it.
If I don’t want those veggies in it, can I omit it?
Of course! Use whatever veggie or meat combination you’d like. I go over different options above and how you’d cook it.
Can you use fresh raviolis instead of frozen?
I have not used fresh raviolis for this recipe, we always do frozen, however I know you can use fresh, I am just unsure about the time. I’d say start with 10 minutes less cooking time covered and go from there. Using the same 20 mins of uncovered time.
How long does the Easy Dump and Bake Ravioli Dinner in the refrigerator?
It will keep for 5 days in the refrigerator.
Easy Dump and Bake Ravioli Dinner
Ingredients
- 3 cups frozen ravioli
- 1 28oz jar of your favorite pasta or marinara sauce
- 2 cups shredded cheese
- 1/2 yellow onion diced
- 1/2 red bell pepper
- 3 cloves garlic minced
- 10 baby Bella mushrooms
- 1 large yellow zucchini
- 3 cups fresh spinach
- 1 1/2 tsp salt
- 1 tsp basil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper dash of cayenne pepper
Instructions
- Preheat oven to 400 degrees. In a medium skillet add in 3 tbsp olive oil, 1/2 yellow onion & 3 cloves garlic minced. Let it sauté for 2 minutes on medium heat. Then add in our chopped zucchini, chopped red pepper and sliced mushrooms. Toss to coat in the olive oil, garlic & onion mixture.
- Sprinkle the salt, basil, garlic powder, onion powder, pepper & cayenne on top. Sauté for 2 minutes. Then with spatula fold in your chopped fresh spinach for 1 minute. Then take off heat & set aside.
- In large 9 X 13 baking dish, spray with olive oil. Then pour 2 cups of your sauce of choice at the bottom of your dish, spread out evenly with the back of your measuring cup. Then pour your veggie mixture on top of the sauce evenly. After, toss the veggie mixture into the sauce a little bit. Sprinkle 1/2 cup of cheese over it.
- Next place your frozen raviolis in a layer over the sauce & veggies. You don’t want them completely overlapping each other, but a little overlap is totally normal. Then evenly pour the remaining sauce over the tops of the ravioli. Spread with spatula to get even if needed.
- Cover with aluminum foil and place in the oven at 400 degrees for 25 minutes. Take the aluminum foil off at 25 minutes, sprinkle the remaining cheese on top and then place back in the oven for 20 more minutes uncovered.
- Then serve with a big salad or loaf of bread, enjoy!
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