Memorial Day Magic: Just 4 ingredients. I make this when we have a house full of hungry guests and I'd rather be outside.

This 4-ingredient oven Memorial Day magic is my go-to when the house is full, the grill is already spoken for, and I’d rather be outside with everyone else than hovering over the stove. It’s essentially a bubbly, caramelized baked ravioli-and-meat-sauce casserole crowned with a thick layer of gooey mozzarella. Think lasagna vibes with a fraction of the work: no boiling noodles, no elaborate prep, just layering pantry and freezer staples in a glass casserole dish and letting the oven do the heavy lifting. The top emerges deeply golden, with little pockets of caramelized cheese that pull into long strands—exactly the sort of crowd-pleaser you want on a holiday weekend.

Serve this straight from the glass casserole dish, set on a trivet in the middle of the table. I like it with a big green salad dressed simply with lemon and olive oil, plus crusty bread or garlic toast to scoop up the saucy edges. A chilled rosé, light red, or a crisp lager plays nicely with the richness of the cheese. For a fuller spread on Memorial Day, pair it with grilled vegetables or corn on the cob so you can keep the grill busy while the casserole bubbles away in the oven.

Servings: 8-10

24 oz frozen cheese ravioli (about 1 standard bag)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish; this size encourages a wide, caramelized top layer rather than a deep, soggy bake.

In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spatula, until browned and cooked through, 7–9 minutes. If there’s a lot of rendered fat, spoon off most of it, leaving just enough to coat the meat for flavor.

Stir the marinara sauce into the cooked sausage in the skillet. Bring the mixture to a gentle simmer and cook for 2–3 minutes so the flavors marry. Taste and adjust seasoning with a pinch of salt or pepper if your sauce is very mild.

Spread about 1 cup of the sausage-tomato sauce over the bottom of the prepared glass casserole dish. This thin layer keeps the ravioli from sticking and helps create that saucy, bubbling edge later.

Arrange half of the frozen cheese ravioli in a single layer over the sauce. No need to thaw; they’ll cook perfectly in the oven. Nestle them close together, but a few small gaps are fine.

Spoon half of the remaining sausage-tomato sauce evenly over the ravioli, making sure most of the pasta is covered to prevent dry spots.

Sprinkle 1 cup of the shredded mozzarella evenly over the sauced ravioli. Don’t worry if it looks like a lot; this middle layer melts into the sauce and gives the casserole its creamy, almost lasagna-like center.

Repeat the layering: add the remaining ravioli in a single layer, top with the rest of the sausage-tomato sauce, then finish with the remaining 1 cup of mozzarella, spreading it all the way to the edges. The cheese-to-edge contact is what gives you those caramelized, bubbling borders and golden crust.

Cover the dish tightly with foil, tenting it slightly so it doesn’t stick to the cheese. Bake covered for 25 minutes to heat everything through and cook the ravioli without over-browning the top.

Remove the foil and increase the oven temperature to 425°F (220°C). Continue baking, uncovered, for 12–18 minutes, or until the cheese is deeply golden in spots, bubbling vigorously around the edges, and forming a lightly caramelized crust. For extra color, you can move the dish to the top rack for the last 3–5 minutes, watching closely so it doesn’t scorch.

Transfer the casserole dish to a cooling rack or heat-safe surface and let it rest for at least 10 minutes. This brief rest helps the layers set slightly so you get cleaner scoops and preserves those beautiful cheese pulls when you serve.

Scoop generous portions with a large spoon or spatula, making sure to dig down to capture ravioli, saucy meat, and that caramelized top layer in each serving. Serve hot, straight from the glass dish.

You can adjust this basic framework to suit your crowd and pantry while keeping the 4-ingredient spirit intact. For a lighter version, swap the Italian sausage for ground turkey or chicken sausage; just be sure to cook it thoroughly and season it well, since leaner meats are milder. If you need a vegetarian option, omit the sausage and use a hearty marinara (or a chunky vegetable tomato sauce) and add a sprinkle of extra mozzarella in the layers to keep it indulgent. For spice lovers, choose hot Italian sausage or stir a pinch of red pepper flakes into the sauce. Different cheeses also change the character of the crust: using half mozzarella and half provolone or an Italian blend will give a slightly sharper flavor and can brown more deeply; if you try fresh mozzarella, slice it thin and know it will be a bit more watery, so bake a few extra minutes to evaporate excess moisture. To prep ahead, assemble the casserole up to a day in advance, cover tightly, and refrigerate; when baking from cold, add about 10 minutes to the covered bake time and ensure the center is hot and the sauce is bubbling before you brown the top. Food safety notes: always cook sausage to 160°F (71°C) and drain excess fat so the casserole doesn’t become greasy. If assembling ahead, cool the cooked sausage mixture slightly before layering so it doesn’t rapidly warm the other ingredients in the dish, then refrigerate promptly. Leftovers should be cooled to room temperature within 2 hours, then stored in a covered container in the refrigerator and eaten within 3–4 days, reheating until steaming hot before serving.