Skillet Ravioli Lasagna
Introduction
A steaming skillet of ravioli lasagna announces itself before the first bite—the tang of marinara rising in warm, tomato-sweet clouds, the buttery perfume of melted mozzarella, and a whisper of garlic and Italian herbs. The first forkful gives a comforting contrast: pillowy ravioli edges, a molten, stretchy layer of cheese, and flecks of Parmesan that add a savory, nutty finish. It’s familiar like a family Sunday dinner, yet effortless like a weeknight shortcut—an emotional bridge between nostalgia and practicality.
This recipe is perfect when you want lasagna flavor without the hours of assembly and oven time: think cozy weeknights, casual dinner parties, or the kind of lazy Sunday that calls for something indulgent but un-fussy. If you love one-pan cooking, you’ll appreciate how this dish delivers layered comfort with minimal cleanup—similar in spirit to other quick skillet dinners like the Cajun Shrimp Skillet, which also leans on bold flavors and one-pan ease.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 15–17 minutes
- Servings: 4
- Difficulty Level: Easy / Beginner-friendly
Dietary Insights
Nutrition estimates per serving (recipe yields 4 servings). These are approximate values calculated from standard product nutrition profiles and verified against USDA FoodData Central averages and general guidance from reputable health sources (USDA, Mayo Clinic). Actual values will vary by the brand of ravioli and cheeses you use.
Per serving (approximate)
- Calories: 608 kcal
- Protein: 34 g
- Carbohydrates: 44 g
- Fat: 32 g
- Fiber: ~3 g
- Sodium: Moderate to high (varies widely; cheeses and frozen ravioli contribute most)
Notes on the numbers: I derived these estimates by summing typical nutrition for frozen cheese ravioli, store-bought marinara, shredded mozzarella, grated Parmesan, and olive oil, then dividing by four. For precise values tailored to your ingredients, consult product labels or the USDA FoodData Central database. If you’re monitoring sodium or calories closely, choose low-sodium marinara and reduced-fat cheeses.
Why You’ll Love It
- Comfort without the fuss: It captures classic lasagna layers—rich sauce, tender pasta, gooey cheese—without boiling pasta sheets, assembling trays, or long oven time.
- Fast, family-friendly: Ready in under 20 minutes, it’s ideal for busy weeknights when everyone wants something hearty.
- Crowd-pleaser: The bright sauce and melted cheese appeal to kids and adults alike, making it a great recipe for casual gatherings.
- Flexible and forgiving: Swap ravioli types, add protein, or brighten with herbs—this dish adapts to what you have on hand or dietary needs.
How to Make Skillet Ravioli Lasagna
Ingredients
- 1 package (about 20 oz / 567 g) frozen ravioli (cheese or your preferred filling)
- 2 cups (about 480 ml) marinara sauce
- 2 cups shredded mozzarella cheese (about 226 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Optional ingredients and substitutions
- Protein: 1 cup cooked Italian sausage, ground beef, or shredded rotisserie chicken (add earlier to heat through)
- Veggies: Sliced mushrooms, spinach, or diced zucchini (toss in with ravioli)
- Cheese swaps: Use provolone for smokiness, or part-skim mozzarella to lower fat
- Gluten-free: Use gluten-free ravioli (nutrition will vary)
- Vegan: Use plant-based ravioli, vegan marinara, and dairy-free shredded cheese
Method & Process (Step-by-step)
- Heat olive oil in a large skillet over medium heat.
- Add the frozen ravioli to the skillet and pour the marinara sauce over it, spreading the sauce so ravioli are mostly covered.
- Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly over the sauce.
- Stir gently to combine, taking care not to break ravioli; adjust heat to maintain a gentle simmer.
- Cover the skillet and cook for 5–7 minutes, or until the ravioli are heated through (cut one in half to check the center is hot).
- Remove the lid and sprinkle mozzarella and Parmesan cheese on top in an even layer.
- Cover again and let the cheese melt, about 3–5 minutes, until it’s gooey and bubbling.
- Serve hot and enjoy your comforting skillet ravioli lasagna.
Practical tips
- Avoid over-stirring once the sauce is added; ravioli can tear. Use gentle folding motions to coat.
- Check doneness by cutting a ravioli in half—center should be hot and tender.
- If the sauce reduces too much before ravioli are hot, add a splash (1–2 tbsp) of water to maintain sauciness.
- For a crispier finish, remove the lid and broil for 1–2 minutes if your skillet is oven-safe—watch closely to avoid burning.
Best Pairings
- Simple green salad with a lemony vinaigrette to cut the richness (arugula or mixed greens).
- Crispy garlic bread or toasted baguette slices for scooping up sauce.
- Light side of sautéed spinach or roasted broccoli.
- For a beverage: a medium-bodied red wine (Chianti or Sangiovese), or for non-alcoholic pairing, a sparkling water with lemon.
If you enjoy one-pan skillet meals, try pairing this with other quick skillet dishes for a themed dinner—it’s a great complement to a lighter seafood skillet such as Garlic Butter Shrimp Skillet.
Keeping it Fresh
- Room temperature: Do not leave cooked ravioli lasagna out more than 2 hours (1 hour if ambient temp >90°F) per USDA food safety guidelines.
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat thoroughly to 165°F (74°C).
- Freezer: Freeze in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat covered in a skillet over low-medium heat with a splash of water or sauce to restore moisture, or microwave in 30–60 second intervals, stirring between bursts.
Chef’s Advice
- Choose ravioli with a robust filling: cheese or meat-filled ravioli hold up best to stovetop heating without becoming mushy.
- Layer flavor: if you have time, sauté a bit of chopped onion and minced garlic in the olive oil before adding ravioli for a deeper aroma.
- Cheese balance: use a mix of mozzarella for melt and Parmesan for savory punch—this gives the dish both stretch and complexity.
- Temperature control: maintain a gentle simmer to heat ravioli through; aggressive boiling can break delicate pasta pockets.
Creative Twists
- Veggie-forward: Stir in a handful of fresh spinach and roasted red peppers during the final couple of minutes for color and nutrition.
- Meat lover’s skillet: Brown 1/2 pound Italian sausage or ground beef first, drain excess fat, then proceed with ravioli and sauce.
- Vegan take: Use plant-based ravioli (tofu or vegetable fillings), a marinara without added cheese, and top with vegan shredded cheese; nutritional profile will differ.
- Pesto finish: Swirl 1–2 tablespoons basil pesto into the sauce just before serving for a bright herbal lift.
- Spicy arrabbiata: Add red pepper flakes and a splash of chili oil for a fiery kick.
Frequently Asked Questions
Q: Can I use fresh ravioli instead of frozen?
A: Yes—fresh ravioli will heat faster. Reduce covered cooking time to 3–5 minutes and check center for doneness.
Q: My sauce is too thin—how do I thicken it?
A: Simmer uncovered briefly to reduce, or stir in 1–2 tablespoons of tomato paste. Be cautious—thickening will concentrate flavors.
Q: How do I make this lower in sodium?
A: Use low-sodium marinara, lower-sodium cheeses, or reduce added salt. Choosing fresh or homemade ravioli with known salt content helps too.
Q: Can I add raw vegetables?
A: Hard vegetables (like diced zucchini or mushrooms) can be added when you add the ravioli; softer greens should be stirred in toward the end so they wilt, not overcook.
Q: Is this freezer-friendly after baking?
A: Yes—cool completely, portion into freezer containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
This Skillet Ravioli Lasagna is a deceptively simple shortcut to classic lasagna flavor—melty, saucy, and soul-satisfying without the fuss. Try it as written to appreciate how layered tastes and textures come together in a single pan, then experiment with the variations to make it your own. If you want another quick, comforting skillet dinner with bold flavors, check out this 30 Minute Skillet Ravioli Lasagna from Lemons & Zest for additional inspiration, or explore a different one-pan lasagna approach from No. 2 Pencil’s Skillet Lasagna guide. Share your photos and tweaks—I’d love to see how you make this recipe your own.
Print
Skillet Ravioli Lasagna
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting skillet dish that combines ravioli with marinara and melted cheese for a quick, indulgent meal.
Ingredients
- 1 package (about 20 oz / 567 g) frozen ravioli (cheese or your preferred filling)
- 2 cups (about 480 ml) marinara sauce
- 2 cups shredded mozzarella cheese (about 226 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the frozen ravioli to the skillet and pour the marinara sauce over it, spreading the sauce so ravioli are mostly covered.
- Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly over the sauce.
- Stir gently to combine, taking care not to break ravioli; adjust heat to maintain a gentle simmer.
- Cover the skillet and cook for 5–7 minutes, or until the ravioli are heated through.
- Remove the lid and sprinkle mozzarella and Parmesan cheese on top in an even layer.
- Cover again and let the cheese melt for about 3–5 minutes, until gooey and bubbling.
- Serve hot and enjoy your comforting skillet ravioli lasagna.
Notes
For a crispier finish, remove the lid and broil for 1–2 minutes if your skillet is oven-safe—watch closely to avoid burning.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 608
- Sugar: 6g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 60mg
