Sheet pan ravioli
Frozen ravioli baked straight on a sheet pan in marinara under a sheet of melted mozzarella, the easiest baked pasta there is.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.41 a serving
- 700 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 jar marinara sauce, 24 oz
- 1 lb 9 oz frozen cheese ravioli, one bag, still frozen
- 2 cups shredded mozzarella
- ¼ cup grated parmesan
- 2 tbsp fresh basil, torn (optional)
From your pantry
- ½ cup water
- 1 tsp Italian seasoning
Each serving has about 700 calories, 35 g protein, 76 g carbs and 28 g fat, and costs about $2.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Stir half the marinara with the water and Italian seasoning on a rimmed and spread it out.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Lay the frozen ravioli on top in a single layer and spoon the rest of the marinara over them.
Dolly’s tip: Make sure every ravioli has some sauce on it. Dry edges turn hard in the oven.Cover the pan tightly with foil and 18 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 18 min
Uncover, scatter the mozzarella and parmesan over the top, and bake 10 minutes more, until the cheese is and bubbling.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 10 min
Let it sit 5 minutes, then top with basil and scoop onto plates.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›High-protein dinners ›What to make with parmesan and shredded mozzarella ›