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Mexican Baked Ravioli Casserole on a plate

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
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 595kcal


  • 16 ounces prepared salsa mild
  • 10 ¾ ounces tomato sauce 1 can
  • ½ teaspoon ground cumin
  • 28 ounces cheese ravioli frozen is fine
  • 30 ounces black beans rinsed and drained
  • ½ cup cilantro chopped
  • ½ 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 ½ 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