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Mexican Style Cheesy Ravioli Bake

This Mexican Style Cheesy Ravioli Bake is supremely easy and incredibly flavorful. It’s a favorite busy weeknight meal that’s delicious enough for guests. 

Mexican Style Ravioli Bake 3

If you ever have days where you suddenly realize there’s no game plan for tonight’s dinner and you don’t want to pull out the DiGiorno twice in one week…hi, we’ve got you covered.

You and your lovelies will seriously appreciate this easy casserole bake, but only if:

  • You’re into yummy Tex Mex flavors
  • You’re into fast ‘n healthy-ish dishes that taste awesome
  • You really like gooey, melty cheese

We’re all the above. {Also. I’m thrilled when veggies get thrown in and everyone devours.}

This Mexican Style Cheesy Ravioli Bake is one of our weeknight faves that always hits the spot. Plus, it smells amazing.

Mexican Ravioli Bake

Toss all those veggies and healthy things into your biggest skillet. Go all out and satisfy your inner tomato calling.

Then layer on all the good stuff. Chunky sauce, cheesy ravioli, cheese and more cheese, chased by more chunky sauce.

Make it meatless or add ground beef/turkey; whichever way, it’s gonna be awesome.

Mexican Style Ravioli Bake 2

Mexican Style Ravioli Bake 4psd

Bake it up to melty, cheesy, golden perfection.

Take a bow.

[They’ll applaud you for this one.]

mexican ravioli bake 6

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Mexican Style Baked Ravioli

Mexican Style Cheesy Ravioli Bake

4.80 from 5 ratings
This Mexican Style Cheesy Ravioli Bake is supremely easy and incredibly flavorful. It's a favorite busy weeknight meal that's delicious enough for guests.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Amy Dong


For the Sauce:

For the Casserole:

  • 1 package frozen cheese ravioli, 20 oz
  • 2 cups Mexican blend shredded cheese
  • Garnishes: chopped cilantro, sliced green onions, hot sauce


  • Preheat oven to 350F with rack on lower middle position.
  • In a large saucepan/skillet, make the sauce: Add all sauce ingredients, stirring to combine well. Bring mixture to a boil over medium-high heat. Remove from heat.
  • In a 9x13 baking dish, evenly spread a thin layer of the sauce on bottom. Add half the ravioli, topped with half the sauce, followed by half the shredded cheese. Repeat layer with frozen ravioli, sauce, and cheese.
  • Bake uncovered for 45 minutes, or until cheese is golden and melty (if it starts browning too early, lightly tent with foil.) Garnish as desired and serve hot.


Casserole can be prepared ahead of time (hours ahead or even the night before) - cover tightly with foil and chill until ready to bake. If ravioli is defrosted by the time you bake, lessen the bake time to 25 minutes.

Nutrition (per serving)

Calories: 540kcal | Carbohydrates: 62g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 1690mg | Potassium: 486mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1027IU | Vitamin C: 10mg | Calcium: 515mg | Iron: 12mg
Course: Dinner, Pasta, tex mex
Cuisine: Mexican American
Method: Bake

Source: Chew Out Loud

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3. Baked Tortellini Casserole

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Add a comment

Recipe Rating


    • Susan

    Do you know the calories per serving? Carbs per serving?

    • Sandra
    • 5 stars

    I loved the ease of preparing this dish but thought it would be necessary to tweak the recipe. I was shocked how much we liked it, and look forward to adding this easy recipe to our repertoire. The sauce was well balanced needing no *tweaking* and I chose to use meat ravioli rather than cheese, which worked out well. Loved the sauce so much that I think I will increase the amount and add more cheese. Thank you so much for developing this recipe! A great dish that comes together so easy that it works well for having people over. Make ahead, bake in the oven giving you enough time to spend with your guests rather than slaving in the kitchen!

      • chewoutloud

      Thanks for the great comment, Sandra! 🙂

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