Baked Ravioli

5 from 2 votes

This baked cheese ravioli with meat sauce is a favorite at my house! Made with layers of marinara, ground beef, ricotta and mozzarella, and tender ravioli.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 723kcal

Author: Tania

Equipment

Square ceramic baking pan 8x8 inch

Ingredients

1 pound ground beef 20 percent fat
Olive oil for sauteing
½ cup yellow onion, small-diced
4 cloves minced garlic
1 jar (24-ounce) marinara sauce your favorite brand
1 teaspoon dried Italian seasoning
3 tablespoons chopped fresh basil optional
Salt and pepper to taste
20 ounces store-bought cheese ravioli, uncooked fresh or frozen, see notes below
2 cups shredded mozzarella cheese plus more to taste
¾ cup ricotta cheese

Instructions

Preheat oven to 350°F.
Cook beef and aromatics: In a medium skillet, brown the ground beef over medium-high heat. Push the beef to the side of the pan, add a few drizzles of olive oil and sauté the onions and garlic until fragrant, about 3 more minutes.
Make the sauce: Add the marinara sauce, Italian seasoning, and basil. Mix to combine and simmer uncovered over medium-low heat for 3 to 5 minutes. Season with salt and pepper to taste.
Assemble the layers: To the bottom of a medium baking pan, add a layer of sauce. Then arrange the ravioli in a single layer, follow by more sauce, some of the ricotta, and mozzarella cheese. Repeat to build another layer. Make sure most of the top layer is covered with sauce and mozzarella.
Bake covered: Transfer the baking pan to a sheet pan to catch any spills. Cover tightly with foil and bake for 35 minutes until bubbly and hot. Note: If using frozen ravioli, add an extra 15 minutes or until hot in the center (you can check by inserting a knife or fork in the middle).
Broil: Uncover and broil for 1 to 2 minutes until slightly golden brown on top.
Let cool slightly and serve. Enjoy!

Notes

Ravioli: You can use either fresh or frozen. I think fresh is easiest to work with. I like Rana and Buitoni brands, which can be found in the refrigerated sections, usually near the butter.
If using frozen ravioli, bake for an extra 10-15 minutes.
Make sure you bake the ravioli covered tightly with foil to ensure the steam trapped inside cook everything properly.
Make ahead: Let the meat marinara cool completely. Assemble, cover, and refrigerate (unbaked) for up to 2 days. Then, bake as directed, adding an extra 10 minutes as needed.
Freezing instructions: Assemble, cover with multiple layers of foil, and freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed, adding an extra 10 minutes.
Refrigerate leftovers for 3 to 4 days.

Substitutions and variations:

Ravioli: Use fresh or frozen ravioli, any flavors.
Ground beef: Italian sausage, ground turkey, or a combination.
Omit the protein if you’d like to make a meatless baked cheese ravioli dish.
Veggie add-ins: Diced zucchini, mushrooms, or chopped bell peppers.

Nutritional values (per serving) are approximates only.

Nutrition