Cheesy Pizza Ravioli Bake brings comfort to your table in the best way possible. Inspired by classic pizza flavors and rich, cheesy goodness, this dish is an instant favorite for adults and kids alike. There’s something so satisfying about combining tender cheese ravioli with savory Italian sausage and marinara sauce, all topped with an ooey-gooey layer of mozzarella and Parmesan cheese. It’s that kind of recipe you whip up for a cozy family dinner or bring out during a casual gathering with friends.
Why you’ll love this dish
What’s not to adore about a dish that epitomizes comfort food? Cheesy Pizza Ravioli Bake is not only straightforward to make, but it’s also a budget-friendly option that uses simple ingredients. Perfect for busy weeknights, this one-pan wonder doesn’t skimp on flavor. You’ll find that it comes together quickly and is a guaranteed hit with families, ensuring even the pickiest eaters come back for seconds.
"This is the best weeknight dinner! The kids loved it, and it was so easy to prepare. Plus, it felt like a special treat!"
The cooking process explained
Preparing this Cheesy Pizza Ravioli Bake is a breeze! You’ll start by browning the sausage and onions, infusing your kitchen with irresistible aromas. Then, layer the ravioli, sauce, and cheese in a baking dish to create a bubbling masterpiece. It’s a forgiving recipe, so feel free to adapt as you go! Let’s dive deeper into the details so you know exactly what to expect.
What you’ll need
Here’s what you’ll need to gather for this delectable dish:
- 450 grams Italian sausage
- 700 milliliters marinara sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 250 grams cheese ravioli
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
If you’re looking for substitutions, ground turkey or chicken can replace the Italian sausage for a lighter option, while gluten-free ravioli is available for those with dietary restrictions.
