Jump to Recipe Print Recipe

Why This One Pan Ravioli Bake Is Your New Weeknight Hero

We all have those nights when the thought of cooking makes us want to run and hide. But with this one pan ravioli bake, there’s no need to stress. No boiling pasta, no separate sauce prep – just one baking dish and a handful of simple ingredients that come together to make the most drool-worthy dinner.
What makes this even better? It’s customisable. You can switch up the ravioli filling, sneak in extra veggies if you like, or go all out on the cheese (I always do 😅). It’s also the perfect dish for feeding a crowd or doubling for leftovers.
Best of all, this one ticks all the boxes:
  • Budget-friendly
  • Kid-approved
  • Ready in under an hour
  • Minimal washing up
  • Packed with flavour
To get the most out of your ravioli bake, quality ingredients make all the difference. Here’s a breakdown of what I used and a few tips and tricks to level it up:

Fresh Ravioli

Fresh ravioli is key here. You can go with any flavour – spinach and ricotta, beef, pumpkin, or even mushroom. I usually opt for a spinach and ricotta combo because it holds its texture well and gives a nice contrast to the rich tomato sauce.

Tip: Look for fresh ravioli in the chilled section of your supermarket – brands like Rana or Giovanni make excellent quality ones, or better yet, check out your local deli or farmers market.

Tomato Passata

This is your sauce base, and the better the passata, the better the final flavour. I always go for an Italian-imported one like Mutti or La Gina – they’re thicker and have a sweeter, more intense tomato flavour.

Red Wine

The wine adds so much depth to the sauce, and don’t worry – the alcohol cooks off. If you prefer not to use alcohol, beef or veggie stock makes a great sub.

Pro Tip: If using wine, go for a dry red like shiraz or cabernet sauvignon. You don’t need anything fancy – just something drinkable.

Baby Bocconcini

Little pockets of creamy, melty cheese scattered through the top of the bake = heaven. When baked, they become golden and gooey, and you’ll be fighting over the cheesy bits – trust me.

Dried Herbs

A mix of oregano, thyme and rosemary gives that earthy Italian vibe. If you have fresh herbs, by all means, use them – just triple the quantity!

This bake is so hearty it can easily be a meal on its own, but I love to serve it with:
  • Crusty sourdough or garlic bread – for mopping up all that sauce
  • A simple rocket and parmesan salad – fresh, peppery and balances out the richness
  • A glass of red wine (if you’ve opened one for the sauce… you have to finish it)
Perfect for cosy dinners at home, meal-prepped lunches, or feeding a bunch of mates.
One of the best things about this ravioli bake is how well it stores. Make a double batch and you’re set for the week!

Fridge

Store in an airtight container for up to 4 days. Reheat in the oven or microwave with a splash of water to loosen the sauce.

Freezer

Yep, you can freeze it too! Let it cool completely, then portion into freezer-safe containers. It’ll keep for up to 2 months.

Reheat Tip

Thaw overnight in the fridge and reheat covered in the oven to maintain the cheesy texture.

If this one pan ravioli bake stole your heart, here are a few other comforting, cheesy, low-effort meals you need in your rotation:
Want to make sure your one pan ravioli bake is next-level every time? Here are my top tips:
  • Don’t skip the whisking – mix the sauce ingredients well before adding the ravioli so the herbs and stock powder are evenly distributed.
  • Gently press the bocconcini in – so they nestle into the sauce and melt beautifully.
  • Check your oven-proof dish size – too small and the sauce will bubble over, too big and it may dry out.
  • Add a sprinkle of parmesan on top for extra golden cheesy goodness.
  • Throw in some chopped spinach or zucchini if you want to add veg – they cook beautifully in the sauce.

Let’s Be Real – You Need to Try This!

This one pan ravioli bake is a total game changer. Whether you’re cooking for the family, entertaining guests, or just need a lazy dinner that still feels special – this is the dish for you.
Plus, I’d love to see your creations! Snap a pic and tag me on Instagram @steph_cooks_stuff. I’m always so excited to see your takes on my recipes – especially if you add your own twist!

Ready to Make Magic in One Pan?

This one pan ravioli bake is everything you want in a dinner – rich, cheesy, full of flavour and unbelievably easy. With just a few pantry staples and 35 minutes in the oven, you’ve got a meal that tastes like a warm hug.

Whether you’re a seasoned cook or just starting out in the kitchen, I promise this dish will impress. And hey – fewer dishes to wash means more time for dessert, right?
So grab your pan, pour a glass of wine, and let’s get baking!
Ravioli Bake 4

Ravioli Bake

StarStarStarStarStar
No ratings yet
This one pan ravioli bake is the ultimate comfort food – saucy, cheesy and so simple. Just throw it all in the pan, bake, and watch the family dive in. Perfect for busy weeknights when you want maximum flavour with minimal fuss.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 35 minutes
Servings: 4
Course: Recipes
Cuisine: Italian
Calories: 386
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 500 g fresh ravioli any flavour you love
  • 700 g tomato passata
  • 1 cup red wine or stock
  • 1 cup water
  • 1 tbsp chicken stock powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary
  • 220 g baby bocconcini

Equipment

Method
 

  1. In an oven-proof pan, add your tomato passata, wine, water, stock powder and herbs. Give it a good whisk.
  2. Toss in your uncooked ravioli and stir well so every piece is coated in that rich tomato goodness.
  3. Scatter your baby bocconcini over the top, gently pressing them into the saucy ravioli.
  4. Cover with a lid or foil and bake at 180C for 35 minutes.
  5. Serve hot and gooey with crusty bread to mop up all that sauce

Nutrition

Calories: 386kcalCarbohydrates: 35gProtein: 17gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 851mgPotassium: 1086mgFiber: 5gSugar: 12gVitamin A: 1205IUVitamin C: 19mgCalcium: 263mgIron: 5mg

Video

Tried this recipe?

Let us know how it was!heart fill

Frequently Asked Questions

Can I use frozen ravioli?
Yes, just increase the baking time by 5–10 minutes to ensure they cook through. No need to thaw!
A dry red like shiraz or cabernet sauvignon. But if you’re skipping wine, replace it with stock – beef for depth, veggie for a lighter taste.
Absolutely! Assemble everything up to the point of baking, cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding an extra 5–10 mins.
Post Views: 6,548