Cheesy Tex-Mex Baked Ravioli Casserole

Hey There, Hungry Friend! Let’s Make Some Magic.

Is it just me, or does the phrase “What’s for dinner?” have a magical way of popping up right when you’re fresh out of ideas, energy, and time? I’ve been there more times than I can count, my friends. Staring into the fridge, hoping for a culinary lightning bolt to strike. Well, consider this recipe that lightning bolt—a big, cheesy, glorious one that’s about to become your new weeknight superhero.

I’m talking about my Cheesy Tex-Mex Baked Ravioli Casserole. Just saying the name makes me smile. Imagine: plump, cheesy ravioli, not just boiled, but baked in a creamy, zesty, double cheddar sauce that’s hugging juicy tomatoes, tender chicken, and sweet pops of corn. It’s a bubbling, golden-brown dish of pure comfort that somehow manages to feel both indulgent and totally doable on a busy Wednesday night.

This isn’t just throwing ingredients together; it’s about building layers of flavor and joy. It’s the kind of meal that makes everyone gather around the kitchen island, forks in hand, asking “Is it ready yet?” before it’s even out of the oven. It’s cozy Italian meets fiesta Tex-Mex, and they are the best of friends in this dish. So, tie on your favorite apron (the messy one with stories on it), and let’s make a dinner that’s guaranteed to get a “Wow!” from the whole crew.

The Night This Casserole Was Born

This recipe has a fun little origin story, born from a classic “Chef Emily” kitchen dilemma. It was a chilly fall evening, and my best friend texted that she was dropping by with her family unexpectedly. My heart did a happy leap (I love surprise guests!), followed by a minor panic (What do I feed them?!). I did a quick kitchen inventory: a couple of bags of frozen cheese ravioli I always keep for emergencies, a jar of my favorite Ragu Double Cheddar sauce, and some leftover rotisserie chicken.

I also had a can of diced tomatoes with chiles staring at me from the pantry, and suddenly, it clicked. What if I treated the ravioli like pasta in a baked ziti, but gave it a totally fun, south-of-the-border twist? I started sautéing onions, tossing in the tomatoes and corn, and before I knew it, my kitchen smelled incredible. I layered it all up, popped it in the oven, and crossed my fingers. The result? A clean baking dish and requests for the recipe before they even left. It was a happy accident that’s now a certified favorite. It just goes to show that some of the best creations come from a little bit of chaos and a whole lot of love.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this masterpiece. Don’t be intimidated by the list—a lot of it is pantry staples or simple fridge grabs. I’ve also included my favorite chef-y insights and swaps to make this recipe truly your own!

• 2 (25 oz) packages frozen cheese ravioli: The hearty base of our casserole! Frozen is perfect here—no need to thaw. The cheese filling gets wonderfully melty. No ravioli? Large tortellini works beautifully, or even a sturdy pasta like rigatoni.
• 1 cup diced red onion: This adds a sweet, sharp foundation of flavor. Yellow onion works in a pinch, but red onion holds its texture and color nicely.
• 2 tbsp olive oil: For sautéing our aromatics. Any neutral oil will do!
• 2 (15 oz) containers Ragu Double Cheddar sauce: This is our secret weapon for creamy, cheesy goodness without making a roux from scratch. It’s rich, smooth, and packed with flavor.
• 2 (14.5 oz) cans diced tomatoes with chiles (like Rotel), drained: This is where the Tex-Mex vibes really start! Draining them prevents the casserole from getting watery. If you only have plain diced tomatoes, add a ½ tsp of chili powder for a kick.
• 2 (12.5 oz) cans chunk chicken breast, drained well: The ultimate shortcut for protein. Draining is key here! For a fresh twist, substitute 3 cups of shredded rotisserie chicken.
• 1 cup frozen corn (optional): I love the sweet, crunchy pop it adds against the creamy sauce. It’s a “highly recommended optional” from me!
• 1 cup black beans, rinsed and drained (optional): For extra heartiness and fiber. It makes the casserole even more satisfying.
• 2 tsp smoked paprika (optional): My pro-tip for instant depth and a subtle smokiness. It elevates the entire dish!
• Salt & pepper to taste: Always season as you go! Taste your mixture before assembling.
• 1 cup shredded Mexican blend cheese: Because more cheese is always the answer. This gets beautifully golden and bubbly on top.
• Fresh parsley or cilantro, chopped, for garnish: Don’t skip the fresh herb at the end! It adds a burst of color and a fresh flavor that cuts through the richness perfectly.

Let’s Build This Beautiful Beast: Step-by-Step

Okay, team! Let’s get cooking. This comes together faster than you think. Read through these steps first—I’ve packed them with my favorite kitchen hacks to ensure your success.

1. Preheat and Prep: First things first, preheat your oven to 375°F (190°C). This gives it time to get perfectly hot so our casserole bakes evenly. Then, grab your largest skillet—we’re building our sauce in there! Lightly grease a 9×13 inch baking dish. Chef’s Hack: A quick spray of cooking oil prevents those precious cheesy edges from sticking.
2. Sauté the Aromatics: Heat the 2 tbsp olive oil in your skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes, until it becomes soft and fragrant. You’re not looking for color, just tenderness. This sweet base is the foundation of our flavor!
3. Build the Flavor Base: To the softened onions, add the drained diced tomatoes with chiles, frozen corn, black beans, and that magical smoked paprika. Give it all a good stir and let it cook together for 3-5 minutes. You’ll see the frozen corn heat through and the flavors will start to mingle and get happy.
4. Incorporate the Protein: Now, add your well-drained canned chicken (or rotisserie chicken) to the skillet. Season generously with salt and pepper. Gently mix everything until the chicken is warmed through and coated in the veggie mixture. Take it off the heat.
5. Create the Creamy Sauce: Here’s where the magic happens! In a large bowl (I mean LARGE—trust me), combine the entire savory, chunky mixture from your skillet with both containers of the Ragu Double Cheddar sauce. Stir it until it’s one gloriously creamy, chunky, orange-hued sauce. Taste it! This is your chance to adjust the seasoning. Need more pepper? A pinch more paprika? Go for it.
6. Layer It Up: Time to assemble! Spread half of the frozen ravioli in an even layer on the bottom of your prepared baking dish. No need to thaw! Pour half of your creamy sauce mixture over the top, spreading it gently to cover all the ravioli. Repeat the layers: the remaining ravioli and the remaining sauce. Chef’s Hack: Gently shake the baking dish halfway through to help the sauce settle into all the nooks and crannies.
7. The Cheesy Blanket: Evenly sprinkle the top with the 1 cup of shredded Mexican blend cheese. This is going to melt into a gorgeous, golden-brown crust that everyone will fight over.
8. Bake to Perfection: Cover the dish tightly with foil—this is crucial! It traps the steam, which cooks the frozen ravioli perfectly and prevents the cheese from burning too early. Bake for 25 minutes. Then, remove the foil (hello, beautiful cheese!), and bake for another 10 minutes, or until the cheese is bubbly and lightly golden and the edges are merrily bubbling.
9. The Finishing Touch: Remove the casserole from the oven and let it rest for about 5 minutes. This allows the sauce to set slightly, making it easier to serve. Right before serving, scatter the top with the chopped fresh parsley or cilantro. This fresh pop of color and flavor is the perfect finish!

How to Serve This Masterpiece

This casserole is a star all on its own, but a few simple sides can turn it into a full fiesta! I love serving it right from the baking dish at the table—it’s so inviting. Use a large spoon to scoop down deep and get all those beautiful layers onto each plate. For sides, keep it simple: a crisp green salad with a lime vinaigrette, some warmed tortilla chips for scooping up any extra sauce, or a quick side of seasoned black beans. And don’t forget the toppings! Set out little bowls of sour cream, sliced jalapeños, diced avocado, or extra cilantro so everyone can customize their bowl.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is how adaptable it is. Play with it!

• Meat Lovers: Swap the chicken for a pound of cooked, seasoned ground beef or turkey. Or add some cooked, crumbled chorizo for a spicy, smoky punch!
• Vegetarian Delight: Easily make this veggie! Simply omit the chicken and add an extra can of black beans or pinto beans for protein. You could even stir in some sautéed zucchini or bell peppers.
• Spice It Up: For a real kick, use hot diced tomatoes with chiles, add a diced jalapeño to the onion while sautéing, or mix a tablespoon of taco seasoning into the sauce.
• Different Pasta: No ravioli? No problem! This method works great with any short, sturdy pasta like penne, ziti, or shells. Just cook it to al dente first according to package directions.
• Extra Creamy: Stir 4 oz of softened cream cheese or a ½ cup of sour cream into the sauce mixture for an even richer, tangier experience.

From My Kitchen to Yours: Chef Emily’s Notes

This recipe has evolved so much since that first surprised-for-friends night! I’ve learned a few things along the way. First, the resting time is NOT a suggestion. I know it’s hard to wait when your kitchen smells this good, but letting the casserole sit for 5-10 minutes after baking is the difference between a beautiful scoop and a saucy puddle. It gives everything a chance to settle and firm up just enough.

Also, a funny story: I once tried to “healthify” it by using a low-fat cheese sauce and it was a sad, watery mess. Some dishes are just meant to be embraced in all their cheesy glory, and this is one of them! The Ragu Double Cheddar sauce is the MVP—it has the right consistency and flavor that makes this dish so reliably delicious. Finally, this is a fantastic make-ahead meal. You can assemble the entire casserole (right up to adding the top layer of cheese), cover it tightly, and refrigerate it for up to 24 hours. Just add about 10-15 minutes to the covered baking time if you’re putting it in the oven cold.

Your Questions, Answered!

Q: Can I make this ahead of time and freeze it?
A: Absolutely! Assemble the casserole completely but do not bake it. Wrap it tightly in both plastic wrap and foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready, thaw it overnight in the fridge and then bake as directed, adding a few extra minutes to the covered bake time if needed. You can also bake from frozen; just keep it covered with foil for the first 45-50 minutes, then uncover and continue until hot and bubbly.

Q: My casserole came out a bit watery. What happened?
A: The most common culprit is not draining the canned ingredients well enough. Make sure you give those diced tomatoes with chiles and the canned chicken a really good drain. A little liquid is okay as the ravioli will absorb some, but too much will make the sauce runny. Letting it rest after baking also helps the sauce thicken.

Q: Can I use fresh ravioli instead of frozen?
A: You can, but the texture might be a little softer since fresh pasta cooks much faster. If using fresh, I’d recommend reducing the initial covered baking time by about 10 minutes to prevent it from becoming mushy. Check it early and often!

Q: The top isn’t as golden as I’d like. Help!
A> No worries! If after the final 10 minutes of uncovered baking your cheese isn’t as gloriously golden as you want, just pop it under the broiler for 1-2 minutes. WATCH IT CLOSELY! The broiler can turn golden into burnt in a matter of seconds.

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Nutritional Information

Per Serving (1 generous scoop, based on 10 servings):
Calories: ~410 | Fat: 21g | Carbohydrates: 30g | Protein: 24g

*Please note: Nutritional information is an estimate only and can vary based on specific ingredients used and portion sizes. Optional ingredients are not included in this calculation.

There you have it, friends! My ultimate, soul-warming, crowd-pleasing Cheesy Tex-Mex Baked Ravioli Casserole. It’s more than just dinner; it’s a big, cheesy hug on a plate. I hope it brings as much joy to your table as it does to mine.

If you make it (and I really hope you do!), tag me on social @TastyChow with #TastyChow so I can see your beautiful creations! Now, go forth and get your chow on!

With love and a full belly,
Emily