Welcome to Weekend Potluck #203
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I still remember bringing this one to my first neighborhood potluck years ago — it disappeared within twenty minutes. Welcome to Weekend Potluck #203 is my go-to crowd-pleaser: an easy baked ravioli casserole that’s sturdy enough to transport, forgiving for swaps, and simple to scale up for a crowd. It’s the kind of dish you can pull together with a few pantry staples and a jar of marinara, then finish in the oven while you mingle.
Why you’ll love this dish
This casserole hits the sweet spot between comfort and convenience. Using store-bought ravioli keeps prep short, layered cheeses give great melting texture, and a scant amount of fresh herbs keeps it bright so it doesn’t feel heavy. It’s ideal for potlucks (bring it in the dish you baked it in), weeknight dinners when you want leftovers, or a relaxed brunch when everyone brings something to share.
“Easy to assemble, travels well, and my picky eaters couldn’t stop taking seconds.” — a regular at my neighborhood potluck
Reasons to try it:
- Quick assembly: mostly layering and no fiddly filling work.
- Crowd-friendly: serves 8–10 depending on sides.
- Adaptable: vegetarian, meaty, gluten-free (with GF ravioli), or dairy-free swaps work.
- Great for make-ahead: assemble the day before and bake at the event.
If you like one-pot weeknight meals, this casserole plays nicely alongside other quick options like a 30-minute one-pot rigatoni for alternate weeknight menus.
How this recipe comes together
Before we list ingredients, here’s the simple process so you know what to expect:
- Par-cook or briefly boil store-bought ravioli if package directs (some work straight from frozen).
- Make a quick tomato-herb sauce (or use a good jarred marinara and jazz it up).
- Layer sauce, ravioli, dollops of ricotta, shredded mozzarella, and grated Parmesan in a baking dish.
- Bake until bubbly and golden on top; let it rest a few minutes so slices hold.
- Garnish and serve warm — great with a salad and crusty bread.
This overview helps you plan timing: total active time ~20–30 minutes, bake time 20–30 minutes.
Gather these items
What you’ll need (serves 8–10)
- 2 lbs fresh or frozen cheese ravioli (use GF ravioli for a gluten-free version). Note: if using frozen ravioli that’s pre-cooked, you can often layer from frozen; check package instructions.
- 3 cups marinara sauce (homemade or a high-quality jar)
- 1 1/2 cups whole-milk ricotta
- 3 cups shredded mozzarella (low-moisture, part-skim or whole-milk for richer melt)
- 1/2 cup grated Parmesan or Pecorino Romano
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano (or 1 tbsp chopped fresh basil)
- Salt and pepper to taste
- Optional: 1 lb Italian sausage (cooked and crumbled) or 10 oz sautéed mushrooms for a vegetarian boost
- Fresh basil or parsley for garnish
If you’re short on time, using quality store-bought ravioli is the trick — see how other cooks use packaged ravioli for fast, flavorful casseroles at this quick ravioli idea.
Ingredient notes:
- Cheese choice: part-skim mozzarella reduces oiliness; whole-milk versions are creamier.
- Sauce: if your sauce is very acidic, add a pinch of sugar to round it out.
- Make it vegetarian: omit sausage and add roasted vegetables or sautéed spinach.
Directions to follow
Step-by-step (clear, short actions)
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- If using raw frozen ravioli that require boiling: bring a large pot of salted water to a boil and cook ravioli 1–2 minutes less than package directions; drain and toss gently with a splash of olive oil. If ravioli are fresh or labeled “no-boil,” you can layer them directly.
- In a skillet, warm olive oil over medium heat. Add garlic and sauté 30–45 seconds until fragrant. Stir in marinara and oregano; simmer 3–4 minutes. Taste and season with salt and pepper.
- Spread 1 cup of sauce on the bottom of the baking dish.
- Arrange half the ravioli in a single layer over the sauce.
- Dollop half the ricotta over the ravioli in spoonfuls. Sprinkle 1 1/2 cups mozzarella and 1/4 cup Parmesan.
- Repeat: spread another cup of sauce, top with remaining ravioli, remaining ricotta, remaining mozzarella, and the final Parmesan. Spoon any extra sauce over the top.
- Cover loosely with foil and bake 20 minutes. Remove foil and bake another 8–12 minutes until cheese is bubbly and lightly browned.
- Let rest 5–10 minutes before slicing. Garnish with chopped basil or parsley.
Quick safety note: if the casserole has meat, ensure internal temperature reaches 165°F (74°C) before serving.
Best ways to enjoy it
What to serve it with
- Bright green salad (arugula with lemon vinaigrette) to cut richness.
- Garlic bread or a crusty baguette — great for mopping up sauce.
- Steamed or roasted broccoli for a vegetable side that travels well.
- For a potluck spread, place the casserole in a shallow chafing dish or use a warm slow cooker on low to keep it melty.
For serving inspiration and portable potluck snack ideas, you can pair this with finger foods from an easy party roundup like simple crowd-pleasing snacks that travel well.
Presentation tip: garnish with torn basil leaves and a light drizzle of good olive oil just before serving.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerator: Cool to room temperature, cover tightly, and store up to 3–4 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave (2–3 minutes, stirring halfway) or reheat a large portion in a 350°F (175°C) oven covered with foil until warmed through (20–25 minutes). Remove foil the last 5 minutes to refresh the top.
- Food safety: Don’t leave at room temperature longer than 2 hours (1 hour if above 90°F/32°C). Reheat leftovers to 165°F (74°C) before serving.
If transporting to an event, keep it covered and insulated; if the potluck lacks reheating, consider serving within an hour of arrival or bring a portable warming tray.
Pro chef tips
Tricks for success
- Less is more with ricotta: dollop, don’t smother. Too much wet ricotta can make the casserole runny.
- Dry your ravioli after parboiling: a quick toss with a tablespoon of oil prevents sticking.
- Layer strategically: sauce beneath and between layers prevents a dry bottom and keeps slices cohesive.
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to bake time if baking straight from the fridge.
- Crisp top: finish under the broiler for 1–2 minutes if you want a golden, bubbly finish — watch closely to avoid burning.
Creative twists
Different ways to try it
- Meat lovers: brown Italian sausage or ground beef with onions and mix into the sauce.
- Veg-forward: sauté zucchini, mushrooms, and bell peppers, and layer them between ravioli.
- White version: swap marinara for a garlicky béchamel and use spinach-stuffed ravioli for a creamy gratin.
- Spicy kick: add red pepper flakes to the sauce or use a spicy Italian sausage.
- Gluten-free: use certified GF ravioli and check sauce labels for hidden gluten.
Your questions answered
Q: Can I make this vegetarian or vegan?
A: Vegetarian — yes (omit meat and add roasted veg). Vegan — use plant-based ricotta and mozzarella alternatives and choose vegan ravioli or fill wontons with seasoned tofu/veggies; note texture and melt will differ.
Q: Do I need to boil the ravioli first?
A: Check package directions. Fresh ravioli usually need a quick 1–2 minute boil; some frozen varieties are meant to be layered from frozen. Parboiling keeps them tender and ensures even cooking.
Q: How do I scale this for a bigger crowd?
A: Double the ingredients and use two 9×13 dishes or a larger hotel pan. Increase bake time slightly if the pan is deeper; use a thermometer to check for 165°F (74°C) internal temperature if you’ve added meat.
Q: What if my casserole is watery?
A: Common causes: too much wet cheese, underbaked dish, or very watery sauce. Bake uncovered a bit longer to evaporate excess moisture. Next time, use slightly less ricotta, drain cooked ravioli well, and choose a thicker marinara.
Conclusion
If you’re planning a community potluck or a neighborhood Weekend Potluck #203 table, this ravioli casserole is a reliable, transportable option that disappears fast. For themed party ideas and tapas-style pairings, the Tea-rrific Tapas Party roundup gives fun appetizer inspiration. If you’re organizing an institutional potluck or looking for event examples, see the Annual Winter Break Potluck at Dickinson College for how colleges run big share-style meals. And if you need a location to drop off or label for your dish at an apartment building meet-up, consider referencing local listings like 282 Grand Street #203, New York as a practical example of a bring-and-share address format.
Baked Ravioli Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- If using raw frozen ravioli that require boiling: bring a large pot of salted water to a boil and cook ravioli 1–2 minutes less than package directions; drain and toss gently with a splash of olive oil. If ravioli are fresh or labeled 'no-boil,' you can layer them directly.
- In a skillet, warm olive oil over medium heat. Add garlic and sauté 30–45 seconds until fragrant. Stir in marinara and oregano; simmer 3–4 minutes. Taste and season with salt and pepper.
- Spread 1 cup of sauce on the bottom of the baking dish.
- Arrange half the ravioli in a single layer over the sauce.
- Dollop half the ricotta over the ravioli in spoonfuls. Sprinkle 1.5 cups mozzarella and 1/4 cup Parmesan.
- Repeat: spread another cup of sauce, top with remaining ravioli, remaining ricotta, remaining mozzarella, and the final Parmesan. Spoon any extra sauce over the top.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 8–12 minutes until cheese is bubbly and lightly browned.
- Let it rest for 5–10 minutes before slicing. Garnish with chopped basil or parsley.
