One Pan Baked Raviolis with Pesto and Pine Nuts: A Weeknight Dinner Wonder

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Let me introduce you to one of my all-time favorite weeknight meals: one pan baked raviolis topped with pesto and pine nuts. It’s simple, satisfying, and bursting with flavor, and it all comes together in just one dish. No boiling water, no juggling multiple pots and pans, and minimal cleanup. That’s my kind of cooking.

Now, if you’re anything like me, your weeknights are busy. Between work, errands, and trying to maintain some semblance of a social life (or keep up with your kids), dinner can feel like a chore. Some nights, just figuring out what to eat feels like another full-time job.

That’s exactly why this recipe became a regular in my dinner rotation. Crispy edges, gooey cheese, herby pesto, and the crunch of pine nuts on top. Absolute magic.

A wooden spoon holds a portion of baked ravioli topped with pesto, pine nuts, and melted cheese, with a baking dish of ravioli in marinara sauce in the background.

Why You’ll Love This One Pan Baked Raviolis Recipe

Here’s what makes this recipe a standout:

Minimal cleanup: Everything bakes in one pan, no need to boil the ravioli separately.
Versatile: Use meat-filled or cheese ravioli. Switch up the sauce. Add veggies. It’s endlessly adaptable.
Flavor-packed: Pesto brings the brightness, pine nuts add a toasty crunch, and the ravioli… well, who doesn’t love melty, cheesy pasta?
Quick: From fridge to oven to table in 35–40 minutes.
Family-approved: Even picky eaters have gobbled this up in my house.

A wooden spoon holding a piece of baked ravioli topped with pesto and pine nuts, with a dish of baked ravioli in the background, set on a wooden table.

Ingredients You’ll Need

This is the beauty of the recipe, you only need a handful of pantry and fridge staples.

1-2 packages of refrigerated ravioli (20-25 oz total) (cheese, spinach, or meat-filled- your call!)
one jar of marinara sauce ~ around 24 oz (store-bought or homemade) My favorite is Carbone Marinara.
1/3 cup water (or vegetable broth)
1 tablespoon of olive oil for the pan
1 cup shredded mozzarella cheese
⅓ cup pesto (basil pesto works beautifully, but sun-dried tomato is also delicious)
¼ cup grated Parmesan cheese
2–3 tablespoons pine nuts
Optional: fresh basil for garnish, red pepper flakes for a little heat

Step-by-Step: How I Make One Pan Baked Raviolis

Let’s break it down. I promise, it’s as easy as layering and baking.

1. Preheat Your Oven to 350°F

I usually do this before I even take out the ingredients. That way, the oven is hot and ready by the time everything’s assembled.

2. Prep Your Baking Dish

Use my Staub 10.5-7.5 baking pan but a 9×13 oven-safe baking dish works as well. Lightly drizzle with olive oil to coat the dish. I once forgot this step- big mistake. The raviolis stuck and made cleanup a pain. Never again.

A baking dish with olive oil drizzled on the bottom, sitting on a wooden surface.

A white baking dish with a layer of marinara sauce spread across the bottom, ready for layers of ravioli.

3. Layer the Ravioli

This is where the magic starts.

Spread about half the marinara sauce on the bottom of the dish.
Arrange the ravioli in a single layer on top. If you’re using round or square ravioli, it doesn’t matter, just try to keep it in one layer.
Repeat the layering by adding more marinara, then another layer of ravioli, so you have two full layers of ravioli in the dish.
Pour the rest of the marinara sauce and 1/3 cup water over the ravioli. The water helps steam and cook the pasta while it bakes, making everything perfectly tender.

A baking dish filled with uncooked ravioli layered in marinara sauce, ready for baking.

A baking dish filled with layers of ravioli covered in marinara sauce, resting on a wooden surface.

4. Add Cheese

Sprinkle shredded mozzarella over the top. Be generous. I usually add a little extra because melty cheese makes everything better.

Baking dish filled with layered ravioli and marinara sauce, topped with shredded mozzarella cheese, ready for baking.

5. Bake Covered for 30-35 Minutes

Cover the dish with foil and bake for about 30-35 minutes. This allows the ravioli to cook through without drying out.

I usually clean up the kitchen or pour a glass of wine during this time. It’s a good moment to pause and feel like I have it together, even if the laundry’s still in the washer for the third day in a row.

6. Uncover and Broil

Now for that golden, bubbly finish.

After the ravioli has baked for 30-35 minutes, I take off the foil and slide the dish back into the oven, uncovered. Broil it for 2 to 4 minutes, just until the cheese gets a little brown and toasty around the edges. Be sure to watch it closely, cheese can go from melty to scorched fast.

A baked tray of ravioli covered with melted cheese and marinara sauce, resting in a blue Staub baking dish on a wooden surface.

7. Add Pesto and Pine Nuts

Once it’s out of the broiler and looking golden and bubbly, that’s when I add pesto and pine nuts.

I spoon little dollops of pesto all over the top- it melts slightly into the warm cheese and sauce.
Then I sprinkle on the grated Parmesan.
And finally, I scatter the pine nuts across the top for that nutty crunch.

A baked dish of ravioli topped with pesto and pine nuts in a white baking pan with a blue handle on a wooden surface.

Sometimes I’ll even pop it back in the oven (just a minute or two) if I want the pine nuts to get a little toastier, but it’s totally optional.

When it comes out, it’s bubbling, golden, and smells like heaven. I usually let it sit for 5 minutes before digging in so I don’t burn my mouth (again).

Tips for Success

Over the dozens of times I’ve made this dish, I’ve picked up a few tricks:

Don’t skip the water or broth. It helps the ravioli cook through. If you like a thicker sauce, use less- 1/4 cup instead of 1/3.
Use refrigerated or fresh ravioli. Frozen can work too, but I recommend thawing first for even baking.
Add spinach or kale. I often throw in a handful of baby spinach between the layers. It wilts beautifully and adds nutrients without effort.
Go wild with the pesto. I once used a lemony arugula pesto and it was chef’s kiss good. Sun-dried tomato pesto works great too.
Toast the pine nuts ahead of time. If your broiler runs hot (like mine), pre-toast them in a dry skillet for a minute or two, then sprinkle on at the end.

A close-up of a baked ravioli dish topped with green pesto and pine nuts, with a wooden spatula resting in it.

When I Serve This Dish

This recipe is my go-to for:

Busy weeknights when I don’t want to think too hard.
Impressing guests without breaking a sweat. Pair it with wine and crusty bread and it looks like you cooked all day.
Sunday nights when we want something warm and indulgent while watching a movie.
Meal prep leftovers reheat beautifully. I’ve packed this for lunch and even eaten it cold (don’t judge).

One time I brought it to a potluck, and a friend texted me afterward asking for the recipe. She now makes it weekly and even her toddler devours it.

What to Serve With One Pan Baked Raviolis

This dish is hearty on its own, but if you want to round it out:

A simple arugula salad with lemon vinaigrette
Garlic bread or focaccia
Roasted veggies, especially zucchini or asparagus
A glass of red wine Chianti, Sangiovese, or even a light Pinot Noir

Variations to Try

Once you’ve mastered the base, it’s fun to switch things up.

Creamy version: Add a few tablespoons of heavy cream to the marinara for a rosé sauce.
Meat lovers: Use meat-filled ravioli and add cooked Italian sausage or ground beef between the layers.
Vegetarian spin: Use spinach or mushroom ravioli and add sautéed veggies like bell peppers or zucchini.
Spicy kick: Stir a little Calabrian chili paste into the sauce or sprinkle with red pepper flakes before baking.

Why This Dish Works

This recipe works so well because it relies on moisture, layering, and fat.

The marinara + water combo helps steam and cook the pasta.
The cheese melts into the sauce and creates that ooey-gooey texture.
Pesto, which is full of fat and flavor, melts over the top and adds richness and complexity.
Pine nuts? They’re not just garnish, they’re a texture bomb. Crunchy, toasty, and a little nutty, they balance the creamy ravioli beautifully.

As someone who develops recipes for fun, I can tell you this one is so satisfying. It hits every note: savory, herby, crunchy, creamy. It’s a five-star dinner with the soul of a one-pan dish.

A wooden spoon holding a portion of baked ravioli topped with pesto and cheese, with a baking dish of ravioli in the background.

I know there are nights when it’s tempting to just pour a bowl of cereal and call it a day. But trust me, this one pan baked raviolis recipe is just as easy, way more satisfying, and guaranteed to lift your spirits. It’s the kind of recipe that makes you feel like a kitchen rockstar even when your day’s been a disaster. And honestly? We all deserve that kind of dinner.

Give it a try this week. Let it be your new lazy-night lifesaver.

A plated dish of baked ravioli topped with pesto and pine nuts, with cheese melting and golden edges, alongside an ingredient list and cooking instructions.

Quick Summary: One Pan Baked Raviolis with Pesto and Pine Nuts

Ingredients:

1 -2 packages of refrigerated ravioli (~20–25 oz)
1 jar of marinara sauce
1/3 cup water or broth
1 cup shredded mozzarella
⅓ cup pesto
¼ cup grated Parmesan
2–3 tablespoons pine nuts
1 tablespoon olive oil (for the pan)
Optional: red pepper flakes, basil

Instructions:

Preheat oven to 350°F.
Drizzle olive oil in a baking dish and coat evenly.
Spread half the marinara on the bottom.
Add ravioli in a single layer.
Repeat sauce layer and then ravioli again (2 ravioli layers)
Pour remaining sauce + water on top.
Sprinkle mozzarella.
Cover and bake 30-35 minutes.
Uncover, broil 2–4 minutes until bubbly and golden.
Add pesto, Parmesan, and pine nuts.
Let sit 5 minutes and serve!

With love,

Bri and Cat

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