This hearty, layered pasta pie combines tender cheese ravioli, savory Italian sausage, creamy ricotta, and plenty of melty cheese, all baked into a sliceable dish that feels both comforting and impressive. It’s an easy twist on classic lasagna flavors, but far simpler to assemble thanks to the use of ravioli.
Why You’ll Love This Recipe
This recipe delivers all the satisfaction of a cheesy baked pasta without the effort of boiling noodles or assembling a traditional lasagna. The ravioli provide built-in pockets of cheese, while the sausage adds rich flavor. It’s ideal for feeding a family, serving at gatherings, or preparing ahead for a stress-free dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (20–25 oz) bag cheese ravioli
1 lb Italian sausage, cooked and crumbled
2 cups marinara sauce
1 cup ricotta cheese
1 large egg
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper to taste
1 1⁄2 cups shredded mozzarella cheese
1⁄2 cup grated parmesan cheese
Fresh parsley, chopped (for garnish)
Directions
Preheat the oven to 375°F and lightly grease a 9-inch springform pan.
Prepare the ricotta mixture by combining ricotta, egg, Italian seasoning, garlic powder, salt, and pepper.
Begin layering the pie in the following order:
A thin layer of marinara sauce
A single, tight layer of ravioli
A thin layer of the ricotta mixture
A generous sprinkle of cooked sausage
A mixture of mozzarella and parmesan
Another thin layer of marinara
Repeat the layers until you reach the top, finishing with marinara, mozzarella, and parmesan. Pack the layers firmly.
Cover the pan with foil and bake for 35 minutes.
Remove the foil and bake an additional 10–15 minutes, until bubbly and golden brown.
Allow the pie to rest for 10–15 minutes before slicing. Run a knife along the edge and release the springform. Garnish with parsley.
Servings and timing
This dish makes approximately 6–8 servings.
Prep time: about 20 minutes
Cook time: 45–50 minutes
Rest time: 10–15 minutes
Total time: about 75–85 minutes
Variations
Use turkey or chicken sausage for a lighter option.
Add sautéed spinach or mushrooms between layers for extra vegetables.
Swap marinara with a spicy arrabbiata for a kick.
Try spinach-and-cheese ravioli for a different flavor profile.
Add a layer of sliced fresh mozzarella on top for extra richness.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat, warm individual slices in the oven at 350°F for 10–15 minutes, or microwave in short intervals until heated through.
This dish can also be frozen (before or after baking) for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How should I keep the layers from sliding when slicing?
Let the pie rest for at least 10–15 minutes so it sets firmly.
Can I use frozen ravioli?
Yes, you can layer them in frozen. No need to thaw.
Can I use a regular baking dish if I don’t have a springform pan?
Yes, use a deep 9-inch baking dish, though slices won’t lift out as cleanly.
Can I prepare this ahead of time?
Yes, assemble the pie, cover, and refrigerate up to 24 hours before baking.
Can I substitute cottage cheese for ricotta?
Yes, cottage cheese works well; blend it for a smoother texture.
Can I make this vegetarian?
Yes, omit the sausage or substitute plant-based sausage.
Why cover the pie with foil at first?
It prevents the cheese from browning too quickly while the layers heat through.
Can I use homemade marinara sauce?
Absolutely—homemade sauce will add even more flavor.
Can I add extra cheese?
Yes, more mozzarella or parmesan can be added to any layer.
How do I know when it’s done baking?
The top should be melted, bubbly, and lightly browned, and the center should be hot.
Conclusion
This Cheesy Ravioli and Sausage Pie is a satisfying, crowd-pleasing dish that transforms simple ingredients into a layered masterpiece. With its rich flavors, easy prep, and versatile variations, it’s a recipe you’ll return to whenever you need a comforting and impressive meal. Enjoy each cheesy, savory slice.
A comforting, sliceable baked pasta pie layered with cheese ravioli, savory sausage, creamy ricotta, marinara, and melty cheese. An easier take on lasagna that’s perfect for family meals or gatherings.
Author:Sophia
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:85 minutes
Yield:6–8 servings
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Halal
Ingredients
1 (20–25 oz) bag cheese ravioli
1 lb Italian sausage, cooked and crumbled
2 cups marinara sauce
1 cup ricotta cheese
1 large egg
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9-inch springform pan.
In a bowl, mix ricotta, egg, Italian seasoning, garlic powder, salt, and pepper until combined.
Start layering the pie: Spread a thin layer of marinara sauce at the bottom of the pan. Add a single layer of ravioli. Spread a thin layer of ricotta mixture. Sprinkle cooked sausage over it. Add a layer of mozzarella and parmesan cheese. Top with a thin layer of marinara sauce.
Repeat layers until ingredients are used up, finishing with marinara, mozzarella, and parmesan. Press layers gently to compact.
Cover with foil and bake for 35 minutes.
Remove foil and bake for another 10–15 minutes until the top is bubbly and golden brown.
Let rest for 10–15 minutes before slicing. Run a knife around the edge and release the springform ring. Garnish with fresh parsley and serve.
Notes
Use frozen ravioli directly without thawing.
Swap sausage for turkey or plant-based alternatives for dietary needs.
Add vegetables like spinach or mushrooms for more nutrition.
Use homemade or spicy marinara for flavor variation.
Let the pie rest before slicing to keep layers intact.
