Some nights just call for something cheesy, comforting, and quick—and this one-pot ravioli lasagna delivers all of that without the fuss. No layering, no oven time, and definitely no sink full of dishes. Just toss everything in one skillet and let the ravioli do the heavy lifting. It’s the kind of dinner that feels like you put in way more effort than you actually did… and nobody needs to know otherwise.
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| Yields: | Prep Time: | Cook Time: | Total Time: |
| 5 servings | 10 mins | 20 mins | 30mins |
Table of Contents
Why You’ll Love This Recipe
There's a reason I have so many one-pot, 30 minute dinner recipes. You guys go crazy for them! My family loves them, too and I get dinner on the table without feeling overwhelmed. Here's why you need this ravioli in your rotation:
- Ready in 30 minutes
- One pan = less cleanup
- Kid- and freezer-friendly
- Feels like lasagna without the work
- Easy to customize with what you’ve got on hand
You will love my other one-pot dinners like Marry Me Chicken and Rice, One-Pot Broccoli Chicken Alfredo, Mexican Beef and Rice Skillet, and Beef and Noodles (High Protein).
Simple Ingredients
- Refrigerated or frozen cheese ravioli
- Ground beef, turkey, or Italian sausage
- Marinara sauce
- Onion, green bell peppers, and garlic
- Italian seasoning
- Shredded mozzarella
How to Make One-Pot Ravioli Lasagna
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Brown the meat: In a large skillet or deep pan, cook the ground beef or sausage with Italian seasoning, diced onion and bell peppers until browned. Add garlic and sauté until fragrant.
- Add the sauce: Pour in your favorite marinara sauce and stir in some Italian seasoning. Let it simmer for a few minutes to build flavor.
- Stir in the ravioli: Add the ravioli straight to the skillet—no boiling needed! Stir to coat with the sauce, then cover and let it simmer until the ravioli is cooked through.
- Add cheese: Sprinkle shredded mozzarella all over the top. Cover again for a few minutes until melty and gooey.
- Serve and enjoy: Top with chopped parsley or basil and serve it up hot!
Substitutions and Add-Ins Ideas
- Ground turkey
- Italian sausage
- Spinach
- Mushrooms
- Zucchini
- Red Bell peppers
- Red pepper flakes
- Fresh basil
- Parmesan cheese
- Crushed tomatoes
- Plant-based meat
- Cottage cheese
- Greek yogurt
- Store-bought Alfredo sauce
- Spinach or meat-filled ravioli
- Gluten-free ravioli
- Vegan cheese
Frequently Asked Questions and Pro Tips
Stir in a handful of spinach right before adding the cheese.
Mozzarella is classic, but feel free to mix in parmesan, ricotta, provolone, or even an Italian blend.
Add red pepper flakes or use spicy sausage for a kick.
Yes, frozen or refrigerated ravioli both work. If using frozen, thaw it first.
Nope! Everything cooks together in one pan, which saves time and dishes.
This recipe is made specifically for ravioli, but you could try tortellini as a swap. Regular dry pasta would need extra liquid and cook time.
Marinara is the classic choice, but you can use meat sauce, tomato basil, or even a creamy Alfredo for a twist.
Absolutely—just skip the meat or use a plant-based substitute and stick with cheese or veggie-filled ravioli.
Let it cool completely, then store in an airtight container in the fridge for up to 4 days.
Microwave or reheat on the stove with a splash of broth, water or extra sauce to keep it from drying out.
Yes, just make sure your skillet or pot is big enough. You may need to increase the simmer time slightly.
What to Serve With It
- Garlic bread or breadsticks
- A simple side salad
- Roasted veggies like Roasted Ranch Potatoes or Air Fryer Garlic Green Beans
- Or just dig in as-is—it’s plenty filling!
More Pasta Recipes
Creamy Stuffed Shells
Spaghetti with Sausage
Ground Beef Pasta with Alfredo
Ravioli Lasagna (One-Pot Stovetop Recipe)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound ground beef, turkey, or Italian Sausage
- 2 teaspoons Italian Seasoning Divided into 2 portions; Adjust to taste.
- salt and pepper to taste
- ½ cup diced onions
- ½ cup diced green bell peppers
- 3-4 garlic cloves Minced
- 24 oz marinara sauce
- 1-2 tablespoons sugar or sweetener Optional
- 10-15 oz ravioli Refrigerated or frozen. Thaw first if using frozen.
- 1 ½ cups grated mozzarella cheese
Instructions
- Heat a skillet at medium heat on the stove. I use a 12 inch pan. Add the ground beef. Break down the beef into smaller pieces. Cook for 3-4 minutes until it's no longer pink.1 pound ground beef, turkey, or Italian Sausage
- Drain any excess fat from the beef. Add the onions, green peppers garlic, Italian seasoning, salt, and pepper to taste. Stir and cook for 2-3 minutes.2 teaspoons Italian Seasoning, salt and pepper to taste, ½ cup diced onions, ½ cup diced green bell peppers, 3-4 garlic cloves
- Pour in the marinara sauce, additional Italian Seasoning, salt, and pepper to taste. Taste the sauce repeatedly and adjust the spices if necessary. I like to add 1 tablespoon of sweetener here (optional). Stir to combine.24 oz marinara sauce, 1-2 tablespoons sugar or sweetener, 2 teaspoons Italian Seasoning
- Fold in the ravioli. Adjust the heat on the stove to Low and place the lid on the skillet.10-15 oz ravioli
- Simmer for 10 minutes or until the ravioli is cooked through. Refer to the package instructions for cook time guidance. My ravioli states it needs to reach an internal temperature of 160 degrees. Open the pot every 3-4 minutes and stir to ensure the bottom of the pot does not scorch.
- Turn the heat off the pot. Remove the lid from the pot and add the grated mozzarella. Replace the lid for 3-5 minutes until the cheese melts.1 ½ cups grated mozzarella cheese
- Serve and enjoy warm.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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