Baked Ravioli Casserole Recipe {Mexican, Vegetarian}

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Baked Ravioli Casserole – just layer and bake! It has Mexican flair because black beans are mixed with zesty salsa and layered over pillows of cheese-stuffed ravioli. It’s finished with cilantro, green onions, and more cheese.

It’s knock your socks off delicious and it’s EASY to make.

Mexican Baked Ravioli Casserole on a plate

It was a popular recipe at our make and freeze store which means…you need to double up on the ingredients so you can make some for the freezer. It’s the perfect recipe for entertaining.

Tex-Mex Tuesday (a.k.a Taco Tuesday) is set in stone at our house. I don’t mind. It simplifies weekly dinner planning and everyone loves a fiesta during the middle of the week.

If you buy a large bunch of fresh cilantro and extra black beans you can make this Mexican Baked Ravioli recipe and Burrito Pie Casserole too. Both are freezer-friendly…so you will have dinner covered for several weeks to come.

Baked Ravioli Casserole Step-by-Step

This recipe makes 6-8 servings. It’s a bit indulgent, so I usually split the recipe in half. I make one batch for dinner and freeze the other half for another day. Instant portion control! Pair with a big salad and it’s very satisfying.

Step 1 – Combine a jar of salsa, a can of tomato puree and cumin in a bowl.

Step 2 – Prep your fresh cilantro and green onion. (This recipe is the perfect mix of canned and fresh!)

Step 3 – Drain and rinse 2 cans of black beans. (Of course, you can use fresh…go for it!)

Step 4 – Shred your cheeses. (Or buy it already prepped.)

Step 5 – Layer the ingredients in a large baking dish (or split the ingredients between two smaller baking dishes):

  • 1/2 cup sauce
  • Frozen ravioli (don’t defrost or cook the ravioli first)
  • Black beans => pinto beans can be used instead
  • Remaining sauce
  • Cilantro
  • Green onions
  • Sharp Cheddar and/or Monterey Jack cheeses (use your favorite Mexican cheeses)

Portion of Mexican Baked Ravioli Casserole Recipe on plate with fork

If you want to “split” this baked ravioli casserole into two 4-serving dishes, then just split the ingredients between two baking dishes. A 9-inch square or round baking dish or tin works perfectly.

Step 6 – Cover with aluminum foil and bake in a 350 degree F oven for about 45 minutes. Uncover and then cook 5-10 minutes more or until the cheese is melted and bubbly.

Baked Ravioli Casserole in baking dish with 2 forks next to it

Variation idea: Add cooked crumbled ground beef, turkey or tofu.

Note on Serving Sizes: This recipe serves 6 to 8 people. It depends upon the appetites of your diners. It is very filling. But, it’s so good you’ll probably want to eat more than you should. Pair it with a hearty salad and it’s all good.

How to Freeze Baked Ravioli Casserole

If you are going to freeze a batch of baked ravioli casserole, then just cover the pan with a lid (or plastic wrap and aluminum foil,) label and freeze. Freeze the casserole BEFORE you cook it.

When you are ready to enjoy it, defrost the pan in the refrigerator and cook according to the directions.

For the very best results, cook this recipe within two months of freezing.

Mexican Baked Ravioli Casserole on red plate

A version of this recipe was originally shared by Southern Living in February 2006. We adapted it for use in our make-ahead meal store…and it was a big hit!

More Mexican Casseroles

Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

Mexican Baked Ravioli Casserole on a plate
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5 from 2 votes

Baked Ravioli Casserole {Mexican, Vegetarian}

Baked ravioli is topped with black beans, tangy sauce, fresh cilantro, green onion and lots of cheese. Perfect for a Tex-Mex Tuesday celebration
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 595kcal


  • 16 ounces prepared salsa mild
  • 10 3/4 ounces tomato sauce 1 can
  • 1/2 teaspoon ground cumin
  • 28 ounces cheese ravioli frozen is fine
  • 30 ounces black beans rinsed and drained
  • 1/2 cup cilantro chopped
  • 1/2 cup green onion about 1 bunch, thinly sliced
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • Sour cream for topping optional


  • Preheat oven to 350 degrees F.
  • Mix salsa, tomato sauce and cumin together in a bowl.
  • Spread 1/2 cup of salsa sauce in the bottom of a 9 x 11 baking dish.
  • Layer frozen ravioli over the sauce.
  • Layer black beans over the ravioli.
  • Pour remaining sauce over the black beans.
  • Sprinkle cilantro and green onion over the sauce.
  • Layer cheeses on top.
  • Cover dish with aluminum foil and bake for 45 minutes.
  • Remove cover and bake for 5-10 minute more or until cheese has melted and begins to bubble.
  • Top with a dollop of sour cream.


This recipe can be made ahead of time and frozen! Need smaller portions, split the ingredients between 2 9-inch baking dishes.


Calories: 595kcal | Carbohydrates: 73g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 1410mg | Potassium: 714mg | Fiber: 13g | Sugar: 6g | Vitamin A: 795IU | Vitamin C: 5.2mg | Calcium: 337mg | Iron: 13.5mg
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Portion of baked ravioli casserole on plate with a pile of cilantro next to it.




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  1. This is one of the most creative dishes I’ve ever seen. I can’t wait to give this a try! Wow.

  2. This looks great! I love how simple it is. Pinning!

  3. Shadi Hasanzadenemati says

    What an easy and delicious recipe! I love that I don’t need to cook the ravioli beforehand!

  4. Wilhelmina Wessel says

    This casserole looks amazing!

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