Best 10 Ravioli Veggie Casserole Recipes

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If you're looking for a hearty veggie-packed meal that's easy to make, you'll want to try this ravioli veggie casserole recipe! It's a delicious and satisfying dish that's perfect for a weeknight dinner or a potluck party. With tender ravioli, a variety of vegetables, and a creamy sauce, this casserole is sure to be a hit with everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

STACKED VEGETABLES AND RAVIOLI



Stacked Vegetables and Ravioli image

Fresh squash, zucchini and basil meet ricotta cheese and ravioli in this crowd-pleasing casserole with delicious summer flavors. One bite and you'll know: This is what summer lovin' tastes like. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2 yellow summer squash
2 medium zucchini
1 package (9 ounces) refrigerated cheese ravioli
1 cup ricotta cheese
1 large egg
1/2 teaspoon garlic salt
1 jar (24 ounces) marinara or spaghetti sauce
10 fresh basil leaves, divided
3/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 779mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

RAVIOLI CASSEROLE



Ravioli Casserole image

The whole family will love the fun, cheesy flavor of this ravioli casserole. It's like lasagna—without all the fuss! Time-saving ingredients, including prepared spaghetti sauce and frozen ravioli, hurry the preparation along. —Mary Ann Rothert, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1 package (20 ounces) refrigerated cheese ravioli
3-1/2 cups pasta sauce
2 cups small-curd 4% cottage cheese
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 518 calories, Fat 25g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 1411mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 5g fiber), Protein 30g protein.

DUMP-AND-BAKE RAVIOLI CASSEROLE



Dump-and-Bake Ravioli Casserole image

This easy Dump-and-Bake Ravioli Casserole is a quick dinner with just 4 ingredients and 5 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 50m

Number Of Ingredients 4

24 oz. package frozen cheese ravioli
23 oz. (or about 2.5 cups) marinara sauce
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.
  • Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).
  • Arrange half of the frozen ravioli in a single layer over the sauce.
  • Top with half of the remaining marinara sauce and half of the mozzarella cheese.
  • Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.
  • Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 398 kcal, Carbohydrate 40 g, Protein 22.1 g, Fat 16.5 g, SaturatedFat 8.2 g, Cholesterol 52.6 mg, Sodium 989.9 mg, Fiber 4 g, Sugar 7.3 g, UnsaturatedFat 0.4 g

EASY RAVIOLI BAKE



Easy Ravioli Bake image

If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 4

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
  • Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  • Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g

RATATOUILLE BAKE



Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

EASY BAKED RAVIOLI CASSEROLE



Easy Baked Ravioli Casserole image

Make and share this Easy Baked Ravioli Casserole recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 55m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 tablespoon black pepper
1 large onion, chopped
2 zucchini, grated
1/4 cup margarine
1 (28 ounce) jar three-cheese pasta sauce
1 (25 ounce) package portabella mushroom ravioli, cooked
1 (12 ounce) package shredded mozzarella cheese

Steps:

  • In a large skillet, brown ground beef, until no longer pink, and drain.
  • put it back into the large skillet, and add salt, pepper, and garlic powder.
  • In a large saucepan, cook onion, and zucchini in margarinejust until tender crisp, and stir in spaghetti sauce.
  • In a buttered 9x13 inch baking dish, spread 1/2 cup of sauce, layer 1/2 of ravoli,half spaghetti sauce, half beef, and half cheese.
  • Repeat again except omit the cheese.
  • Cover and bake at 350 degrees for 35 minutes.
  • Uncover and sprinkle remaining cheese.
  • Let stand 10 minutes before serving.

PRIMAVERA RAVIOLI BAKE



Primavera Ravioli Bake image

Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 7

1 bag (25 oz) frozen Italian sausage-filled ravioli
6 cups frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 teaspoon Italian seasoning
1 cup Parmesan croutons, crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
  • Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g

VEGGIE RAVIOLI BAKE



Veggie Ravioli Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

Two 10-ounce packages prepared cheese ravioli
4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
  • Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.

EASY VEGGIE MARINARA RAVIOLI BAKE



Easy Veggie Marinara Ravioli Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large carrots
2 large zucchini
1 tablespoon extra-virgin olive oil
One 32-ounce jar marinara sauce
One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen)
8 ounces grated mozzarella (2 cups)
1/4 cup fresh basil leaves, chopped or torn
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
  • Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

RAVIOLI VEGETABLE LASAGNA



Ravioli Vegetable Lasagna image

This is my take on the Rachel Ray recipe of a similar nature. I was going to post all of my edits to the one posted already, but I have changed up quite a lot and the recipe that is available online and in her book is not true to the recipe she prepared on the show. This is a definite crowd pleaser and a sure-to-impress meal for dinner parties! I use the fresh spinach and in my experience it has made a lot of difference! I also do not add the onions but that is because I am allergic. That's one of the things that was missing from the original show recipe online. The additional cheese layer allows the lasagna to "stick" together better and will stand up better when serving. ENJOY - I know I do!

Provided by CoreyAnn

Categories     Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 (10 ounce) packages frozen chopped spinach (defrosted in microwave) or 6 ounces bagged fresh Baby Spinach (chopped)
2 tablespoons extra virgin olive oil, 2 turns of the pan
4 -6 garlic cloves, finely chopped (I went for about 6)
1/4 cup onion (chopped)
2 (14 ounce) cans quartered artichokes, in water (drained well)
1 lb thin asparagus, trimmed of tough ends (chopped to 2 inch or so pieces)
salt and pepper (to taste)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable stock or 2 cups chicken stock
1/2 cup cream or 1/2 cup half-and-half
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon nutmeg, freshly grated
salt and pepper (to taste)
4 cups Italian cheese blend (shreadded, from dairy aisle)
24 -28 ounces fresh ravioli (large sized, your favorite filling)

Steps:

  • Bring pot of water to boil for ravioli.
  • While water comes to a boil, chop baby spinach and put in a bowl (if not already done). If using frozen spinach, defrost and wring dry, place in bowl.
  • Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic and onions. Saute in oil 1 minute, then sprinkle spinach into the garlic onion oil.
  • Add artichoke heart pieces and asparagus to the pan and turn to combine and heat through. Season vegetables with salt and pepper (or your choice of seasonings or lack of) and remove from heat to a bowl.
  • Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
  • Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
  • When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables.
  • Place colander in your sink and drain ravioli.
  • Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
  • Layer the ingredients: 1/2 ravioli, cheese, 1/2 vegetables, sauce, cheese, 1/2 ravioli, cheese, 1/2 vegetables, sauce.
  • Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend.
  • Brown cheese 8 inches from broiler, 5 minutes (longer if the vegetables got cold during the process).

Tips:

  • For a crispy crust, use a combination of panko breadcrumbs and grated Parmesan cheese as the topping.
  • To make the casserole more flavorful, use a variety of fresh herbs, such as basil, oregano, and thyme.
  • If you don't have frozen cheese ravioli, you can use fresh ravioli instead. Just be sure to cook them according to the package directions before adding them to the casserole.
  • To make the casserole ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
  • When you're ready to bake the casserole, let it come to room temperature for 30 minutes before putting it in the oven.

Conclusion:

This veggie ravioli casserole is a delicious and easy-to-make meal that is perfect for busy weeknights. It's also a great way to use up leftover vegetables. With its creamy sauce, tender ravioli, and crispy crust, this casserole is sure to be a hit with your family and friends.

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