Baked Ravioli in a Dutch Oven

Baked Ravioli made in a Dutch Oven is the perfect comfort food on any camping adventure. It is quick to put together and full of cheesy flavor that the whole family will love. I made this on our last camping trip to Anastasia State Park. It was so nice to sit down to a home cooked meal after a day at the beach and exploring St. Augustine.

Baked Ravioli

• Frozen Ravioli (Cheese, Beef or a Combination of both)
• 1 Jar of Pasta Sauce
• 1 Package Shredded Mozzarella Cheese
• Sliced Mozzarella Cheese (4)
• Parmesan Cheese

Either directly into a pre-seasoned Dutch Oven or a Dutch Oven liner that has been well sprayed with cooking spray, cover the bottom with the pasta sauce. Then depending on the size of your Dutch Oven, place the frozen ravioli in a single layer on top of the sauce. Next layer four Mozzarella Cheese slices on top. Add pasta sauce. Layer more ravioli, pasta sauce, then shredded cheese. Top with a sprinkle of parmesan cheese. Bake at 350 degrees, which is 14 briquettes placed on top of the lid of the Dutch Oven and 7 below, for about 45 minutes. Serve with a salad and bread.

Ingredients

I used a combination of beef and cheese ravioli when a I made Baked Ravioli for my family. I only did two layers of ravioli since there was only the four of us, and I knew one of my kids wouldn’t eat much of it. The package says 5 raviolis is a serving, so that would be a good rule to follow when making this dish. I did a bit less for us because I didn’t want a lot of leftovers and I also had bread and salad to go with it. I had eight raviolis in each layer. It really is going to depend on how big your Dutch Oven is on how many of the ravioli you can place in each layer, and how many layers you can do.

Use your favorite brand of pasta sauce and cheeses. Also modify it to your own tastes to make it your own.

Layering

Start the layering process by pouring just enough sauce to cover the bottom of the liner or the bottom of the Dutch Oven. Then place the still frozen ravioli on top. Only eight would fit in my ten inch Dutch Oven.

Next place the mozzarella slices on top of the ravioli. You do not have to use sliced mozzarella in between layers. Shredded mozzarella will work just as well. I just wanted one layer of cheesy goodness.

Repeat the process of ravioli, cheese and sauce until you reach your desired amount or you run out of room. Top it off with a sprinkle of parmesan cheese.

Baking

Baking with a Dutch Oven can be a bit tricky. I own a ten inch Lodge Dutch Oven, so placed 14 briquettes on the top lid and 7 below to get the baking temperature to 350 degrees. If you own a bigger sized Dutch Oven, follow the chart that came with it to calculate the amount of briquettes you will need.

I baked the ravioli for about 45 minutes, until it was starting to brown on top. Baking times will vary.

Make sure to mark which side has meat and which one doesn’t! It was a pain trying to figure that out as I was scooping up the baked ravioli.

Serve with a fresh salad and bread.

Be sure to try Baked Ravioli on your next camping adventure. Check out other camping recipes here and Dutch Oven accessories here. Happy Camping!

Disclaimer:  There are a few things with affiliate links above.  If you use the link to purchase through, thank you very much!  I may receive a small percentage for my recommendations.