Crispy Fried Devon Ham – Perfect Snack or Side Dish

on
0

Dump and Bake Ravioli Pizza Casserole – Easy Cheesy Weeknight Comfort Food

on

If you’re craving a cozy, no-fuss dinner that delivers on flavor, this dump and bake ravioli pizza casserole is your answer. Made with layers of cheesy spinach and ricotta ravioli (agnolotti), zesty tomato sauce, and gooey mozzarella, this dish combines the best of lasagna, pizza, and pasta bake in one oven-friendly meal. Perfect for busy weeknights, it requires no pre-cooking—just layer, bake, and enjoy!

This dish has its roots in Italian-American comfort food, where pasta bakes and pizza-inspired casseroles often meet at the dinner table. Instead of boiling pasta or making pizza dough, you get all the flavors of both in a single pan—rich tomato sauce, melty cheese, and smoky pepperoni. Using fresh ravioli or agnolotti makes it heartier, while the layering mimics a shortcut lasagna. Plus, it’s a crowd-pleaser: cheesy, saucy, and packed with flavor. You can easily prepare it ahead of time, freeze for later, or switch up the toppings to match your pizza cravings.


Key Ingredients & Their Roles

  • Spinach & Ricotta Ravioli (Agnolotti) → Acts as the pasta base while bringing a creamy, cheesy filling without extra effort.
  • Tomato Pasta Sauce & Diced Tomatoes → Provide the tangy, rich, and slightly sweet backbone of the dish, keeping everything moist and flavorful.
  • Mozzarella Cheese → Melts beautifully, giving that signature stretchy, cheesy pull.
  • Parmesan Cheese → Adds sharp, nutty flavor and browns to a golden crust.
  • Pepperoni → Infuses smoky, savory notes that mimic classic pizza flavors.
  • Seasoning Mix (basil, oregano, garlic, onion, cayenne) → Brings out an Italian-style flavor profile with a hint of heat.
  • Fresh Parsley → A fresh finishing touch for color and brightness.



Dump and Bake Ravioli Pizza Casserole Recipe Details

πŸ“Œ Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Cuisine: Italian-American | Calories: ~420 kcal per serving (estimate) | Servings: 6


πŸ“ Ingredients

  • 630 g (22 oz) spinach & ricotta ravioli (agnolotti)
  • 1 jar (500 g / 17.6 oz) tomato pasta sauce
  • 1 can (400 g / 14 oz) diced tomatoes
  • 2 cups (200 g / 7 oz) shredded mozzarella cheese
  • ½ cup (50 g / 1.7 oz) grated parmesan cheese
  • 100 g (3.5 oz) sliced pepperoni
  • ¼ cup (60 ml) water (use to rinse pasta sauce jar)
  • Fresh parsley, chopped (for garnish)

Seasoning Mix

  • ½ tsp salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper


πŸ‘¨‍🍳 Instructions

  1. Preheat oven to 200°C (400°F). Lightly grease a baking dish with cooking spray.
  2. Start with sauce: Spread about ½ cup of pasta sauce evenly on the bottom of the dish.
  3. Layer the pasta: Add half of the ravioli in a single layer.
  4. Add sauces: Top with half of the remaining pasta sauce and half of the diced tomatoes.
  5. Season: Sprinkle half of the seasoning mix evenly over the top.
  6. Add cheese: Sprinkle half of the mozzarella.
  7. Repeat layers: Add the remaining ravioli, then the rest of the pasta sauce (plus the ¼ cup water) and the rest of the diced tomatoes. Sprinkle the remaining seasoning mix and mozzarella.

  8. Finish topping: Sprinkle parmesan cheese on top, then arrange pepperoni slices evenly.

  9. Bake covered: Cover with foil and bake for 25 minutes.
  10. Bake uncovered: Remove foil and bake for another 10 minutes until golden and bubbly.

  11. Garnish & serve: Sprinkle fresh parsley before serving.

Tips & Ingredient Substitutions

  • Vegan option: Use vegan ravioli, dairy-free mozzarella, and plant-based pepperoni.
  • Gluten-free option: Choose gluten-free ravioli or stuffed pasta.
  • Protein boost: Add cooked sausage, chicken, or ground beef between layers.
  • Make-ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
  • Freezer-friendly: Wrap unbaked casserole in plastic + foil and freeze for up to 2 months. Bake straight from frozen, adding 10–15 minutes to cook time.

Frequently Asked Questions (FAQ)

Q1: Can I make this ahead of time?
Yes! Assemble up to 24 hours in advance, keep refrigerated, and bake when ready.

Q2: What can I use instead of ravioli?
You can use tortellini, gnocchi, or even penne pasta (boil first).

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Q4: Can I freeze leftovers?
Yes! Freeze in individual portions for easy reheating.

Q5: Do I need to pre-cook the ravioli?
No, fresh ravioli cooks perfectly while baking in the sauce.

Wrap-Up 

This dump and bake ravioli pizza casserole is proof that delicious comfort food doesn’t have to be complicated. With just a few ingredients and minimal prep, you can have a bubbling, cheesy dinner on the table in under an hour.

πŸ’¬ What’s your favorite pizza topping you’d add to this casserole? Share your ideas in the comments below—I’d love to try them out!

πŸ‘‰ If you love this recipe, check out my One Pan Spaghetti Aglio e Olio for another quick Italian-inspired dinner.

Keywords (ν‚€μ›Œλ“œ)

dump and bake ravioli pizza casserole, easy ravioli casserole recipe, baked ravioli with pepperoni, no boil pasta bake, cheesy Italian casserole, λΌλΉ„μ˜¬λ¦¬ μΊμ„œλ‘€, λ€ν”„ μ•€ 베이크 νŒŒμŠ€νƒ€, μ‰¬μš΄ μ΄νƒˆλ¦¬μ•ˆ μš”λ¦¬, μΉ˜μ¦ˆ νŒŒμŠ€νƒ€ 였븐 μš”λ¦¬,ν”Όμž νŒŒμŠ€νƒ€ μΊμ„œλ‘€

 

Comments

Post a Comment