Baked Ravioli
Quick and easy Baked Ravioli Casserole loaded with cheese ravioli, ground beef, marinara and cheese!
Servings: 6
Calories: 886kcal
Ingredients
- 1 pound ground beef
- ½ medium onion diced
- 3 cloves garlic minced
- 24 ounces jar marinara sauce
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 25 ounce package frozen cheese ravioli
- 2 cups shredded Mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 9 x 13’’ inch baking dish (or two 8-inch dishes with cooking spray) set aside.
- In a large skillet over medium heat brown the ground beef and diced onions. During the last minute of cooking add the minced garlic. When ground beef is cooked through drain grease off.
- In a mixing bowl combine the cooked ground beef, marinara sauce, tomato sauce and oregano. Spread a thin layer of this mixture across the bottom of the prepared baking dish.
- Arrange half of the frozen ravioli in a single layer over the sauce in the baking dish.
- Top with half of the remaining marinara sauce mixture and half of the shredded Mozzarella cheese.
- Repeat layers then sprinkle Parmesan cheese on top. Cover the baking dish with aluminum foil.
- Place the baking dish in a preheated oven and bake for 25 minutes. Remove foil from the baking dish and cook for an additional 25 minutes or until bubbly and hot in the center.
- Remove from the oven and let stand for 10 minutes before serving.
Video
Notes
Can you bake ravioli instead of boiling?
Yes, for this recipe you can! It saves time to skip the boiling step and bake the frozen ravioli right in the casserole. It works perfectly!
Should you thaw ravioli before cooking?
You don’t need to thaw it first! Just layer it in the baking dish with the sauce and cheese and pop it in the oven.
Can you make baked ravioli ahead?
Yes, this is a great recipe to make ahead. You can assemble and then wrap it tightly with plastic wrap and foil. Freeze it for up to two months and then bake it when you need a an easy dinner.
If you don’t want one big baked pasta dish, divide this recipe in half and use two 8×8″ baking dishes. Assemble both and then freeze one for later.
If you have leftovers, keep them in an airtight container and they’ll keep in the refrigerator for two to three days.
Nutrition
Calories: 886kcal | Carbohydrates: 62g | Protein: 55g | Fat: 46g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 2390mg | Potassium: 929mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1422IU | Vitamin C: 14mg | Calcium: 577mg | Iron: 16mg