Imagine waking up to a brunch or dinner that’s already 90% done. This make-ahead cheesy ravioli bake is the ultimate comfort food dream! Layers of tender four-cheese ravioli, savory sun-dried tomatoes, and a rich, custardy egg mixture come together overnight in the fridge. All you have to do is bake it to golden, bubbly perfection. It’s the perfect, stress-free dish for feeding a crowd or for a cozy weeknight meal.
Ingredients
• 2 9-ounce / 255 g packages refrigerated four-cheese ravioli
• 1/2 to 1 cup / 75-150 g oil-packed sun-dried tomatoes, drained and chopped
• 1 1/2 cups / 170 g shredded sharp cheddar cheese
• 1 1/2 cups / 170 g shredded Monterey Jack cheese
• 1/2 cup / 50 g grated Parmesan cheese
• 8 large eggs, lightly beaten
• 2 1/2 cups / 590 ml whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 to 2 tablespoons fresh basil or Italian parsley, finely chopped, for garnish
Instructions
1. Lightly grease a 3-quart (or 9×13 inch) baking dish. Arrange the uncooked ravioli in a single, even layer. Sprinkle the chopped sun-dried tomatoes over the ravioli, then top with the shredded cheddar, Monterey Jack, and grated Parmesan cheeses.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and fully combined. Carefully pour this egg mixture evenly over the cheese and ravioli in the baking dish. Cover tightly with plastic wrap or a lid and refrigerate overnight, or for at least 8 hours.
3. When ready to bake, preheat your oven to 350°F / 175°C. Remove the cover from the baking dish and bake for 40-45 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. Let the bake stand for 10 minutes before slicing and serving. Garnish generously with fresh basil or parsley.
Nutritional Information
• Approximate values per serving: Calories: 353, Total Fat: 21 g, Saturated Fat: 11 g, Cholesterol: 213 mg, Sodium: 490 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 21 g.
Pro Tips
• For added fiber and omega-3s, stir 1-2 tablespoons of ground flaxseed into the egg and milk mixture.
• Feel free to swap the cheeses! A mix of provolone, mozzarella, or a spicy pepper jack would also be delicious.
• Add more veggies by stirring 1 cup of wilted spinach or sautéed mushrooms into the ravioli layer before adding the cheese.
• Letting the casserole stand for 10 minutes is crucial. It allows the custard to set completely, making it much easier to slice and serve clean portions.
FAQ
Q: Can I add more plant-based protein to this vegetarian ravioli bake
A: Absolutely! To boost the protein, you can add a cup of wilted spinach or sautéed mushrooms between the ravioli layers. For an even bigger protein punch, consider using a lentil-based or protein-fortified ravioli if you can find one at your local store.
Q: What other vegetarian ravioli fillings work well in this recipe
A: This recipe is incredibly versatile with other vegetarian fillings. Try using spinach and ricotta, wild mushroom, butternut squash, or artichoke-filled ravioli for a delicious twist. Just be sure to use a fresh, refrigerated variety for the best texture.
Q: Can this cheesy ravioli bake be made vegan
A: Making this recipe fully vegan requires several key substitutions. You’ll need to use a plant-based ravioli (like a tofu or mushroom filling without egg or cheese), swap the dairy cheeses for your favorite vegan shreds, use a rich plant-based milk like oat or soy, and replace the eggs with a liquid vegan egg substitute. Baking times may need to be adjusted, so keep a close eye on it.
Q: How do I store leftover vegetarian ravioli casserole
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave until hot. To reheat a larger amount, cover the baking dish with foil and warm it in a 350°F (175°C) oven for 15-20 minutes or until heated through.
