This easy and comforting ravioli ricotta bake is a dump & bake recipe made with zucchini, lemony ricotta, and minimal prep time! It can easily be doubled and it makes great leftovers.
If you're looking for a comforting dinner that doesn't take much time to make, you're in the right place! This Ravioli Ricotta Bake features lemony ricotta, cheesy ravioli, and zucchini all baked together.
The best part? The cheese ravioli does not need to be cooked before baking. Everything bakes together, which means you only need about 10 minutes of active time to make this versatile vegetarian dinner!
Looking for more like this? Check out my Gnocchi Meatball Bake and over 25 more dump & bake casseroles!
Ingredients
- Ravioli: This recipes uses one 10-ounce package of refrigerated cheese ravioli. I typically choose four cheese ravioli or whatever meatless ravioli is available.
- Pasta sauce: Choose your favorite 24-ounce jar of pasta sauce. I like to go with roasted garlic or tomato basil.
- Zucchini: I love how zucchini cooks down but still keeps some of its crisp texture when baked in the oven. It's seasoned simply with salt, pepper, and red pepper flakes.
- Ricotta: Combining lemon juice with ricotta adds a lot of flavor to an otherwise pretty straightforward dinner. Ricotta also adds protein and creaminess to the sauce!
- Balsamic glaze: This is an extra ingredient that makes the ravioli bake feel a little more special. If you do not have balsamic glaze available or don't want to make it, replace this ingredient with 1 tablespoon of balsamic vinegar, stirred into the pasta sauce before baking.
Cassidy's tips
- Want to double the recipe? Use a 20-ounce (often labeled "family size") package of ravioli instead. Double all ingredients, including sauce and zucchini. Use a 9x13-inch baking dish instead.
- Other veggies: Frozen vegetables work well here, like green beans or broccoli. They do not need to be thawed first. Or stir in a few handfuls of spinach or arugula after removing the ravioli from the oven, it will wilt very quickly.
- Want to make this dairy-free? Use your favorite vegan ravioli and try out my Tofu Ricotta.
- Want more protein? Add any type of pre-cooked sausage (like Impossible sausage or sliced Tofurkey sausages), white beans, or a side of Tofu Grilled Chicken.
Storage notes
- This recipe keeps well for 3-4 days after making. Keep refrigerated.
- Leftovers reheat best in the microwave in individual portions. I ate leftovers for a few days and thought they reheated really well.
More pasta bakes
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Ravioli Ricotta Bake with Zucchini
Equipment
- 7x11 baking dish or similarly sized
Ingredients
- 1 medium zucchini
- olive oil as needed
- freshly ground black pepper to taste
- salt as needed
- ¼ teaspoon red pepper flakes optional
- 1 cup whole milk ricotta cheese
- 1 medium lemon juiced and zested
- 24 ounce jar pasta sauce of choice
- 10 ounce package cheese ravioli see note #1
- balsamic glaze see note #2
- freshly grated Parmesan for serving
Instructions
- Preheat the oven to 400F. Slice the zucchini into half moons. Transfer to a medium bowl and toss with a drizzle of olive oil, freshly ground black pepper, pinch of salt, and optional red pepper flakes.
- In a medium bowl, whisk together 1 cup ricotta with 2 tablespoons lemon juice, the zest of a lemon, and a pinch of salt and pepper. Set aside.
- In a 7x11-inch or similarly sized baking dish (I use 10x10-inch in the photos), drizzle a thin layer of tomato sauce. Spread with a spatula to coat the baking dish.
- Add the ravioli in a single layer. Top with the remaining pasta sauce, then top with the zucchini. Add dollops of the ricotta throughout the pasta.
- Cover tightly with foil or an upside-down baking sheet. Bake at 400F for 25 minutes. Remove the lid and continue cooking for 10 minutes, or until the zucchini and ricotta are starting to brown.
- Remove from the oven. Add a drizzle of balsamic glaze. Serve garnished with freshly grated Parmesan. Enjoy!
Notes
- Ravioli: Choose ravioli from the refrigerator aisle. Anything up to 12-13 ounces will work.
- Balsamic glaze: This is added at the end to add an extra layer of flavor and acidity. If you do not have balsamic glaze available or don't want to make it, replace this ingredient with 1 tablespoon of balsamic vinegar, stirred into the pasta sauce before baking.
- To double the recipe: Use a 9x13-inch baking dish. Add 10 minutes to the covered cooking time. Double all ingredients.
- Nutrition facts are an estimation and will vary based on brands and exact amounts of salt, pepper, and Parmesan used.
Nutrition
Mr. Wilson of the Moment
This Mr. Wilson of the Moment features a reminder to take a deep breath and enjoy a moment of relaxation. If MW can spend his days like this, we can join in for at least a second!
Comments
No Comments