Creamy Baked Ravioli with a Tomato Cream Cheese Sauce
This baked ravioli is comfort food without the chaos—just boil, layer, and bake. The secret? Cream cheese stirred into the marinara for a rich, velvety sauce that makes it taste like you cooked all day (spoiler: you didn’t).
Ingredients
- 16 ounces cheese ravioli
- 2 cups marinara sauce (24 ounces)
- 4 ounces cream cheese
- 1 teaspoons fresh thyme
- ¼ cup fresh parsley (chopped)
- 1 cup mozzarella (shredded)
- ½ cup parmesan (grated)
- ¼ cup fresh basil (chopped)
Instructions
- Preheat the oven to 350º. Pour a little oil in a 2 quart baking dish and swirl so the bottom is covered.
- Cook the ravioli per package instructions.
- Meanwhile, mix the marinara sauce and cream cheese in a microwave safe bowl and microwave until the cream cheese has melted. Add the parsley and thyme.
- Cover the bottom of the baking dish with raviolis. Spoon some sauce over the top and a third of the cheese. Repeat layers until all the ravioli and sauce is used. Cover the top with the remaining cheese.
- Cover with foil and bake until the sauce bubbles and the cheese on top melts, about 20 minutes. Sprinkle with chopped basil.
Barbara's Notes + Tips
Storage
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- Fridge: Cover leftovers and keep them in the refrigerator for 3-4 days.
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- Freezer: Store leftovers in an airtight container for up to 3 months. Let the leftovers thaw in the fridge overnight and reheat in the microwave.
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- Make-ahead: You can prep the entire dish ahead of time and refrigerate it for up to 2 days or in the freezer for up to 2 months. Just bake when you're ready to eat. Add a few extra minutes to the baking time if it's cold from the fridge.
Nutrition
Serving: 1serving | Calories: 585kcal | Carbohydrates: 93g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 837mg | Potassium: 686mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1347IU | Vitamin C: 15mg | Calcium: 214mg | Iron: 3mg
