Baked Ravioli
User Reviews
5.0
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6 people
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Calories
549 kcal
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Course
Main Course
Baked Ravioli
This Baked Ravioli recipe is easy to make with refrigerated or frozen ravioli! It's a great make-ahead meal that can be assembled in a casserole dish to refrigerate or freeze until ready to bake.
Ingredients
- 3/4 lb. ground beef
- salt and pepper to taste
- ½ teaspoon each: onion powder, dried basil, dried oregano, mustard powder
- 1 teaspoon hot sauce doesn’t make it spicy
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion diced
- 3 cloves garlic minced
- 24 oz. marinara sauce
- 1/2 cup half and half
- 2 cups mozzarella cheese divided
- 20 oz. refrigerated ravioli uncooked. see notes
Instructions
- Preheat oven to 350 degrees.
- Season the ground beef with salt and pepper and add it to a large skillet over medium-high heat. Cook and crumble it for 3 minutes. Add the seasonings, hot sauce, Worcestershire sauce, and the onions and cook for 5 more minutes. Add the garlic and cook for 1 more minute. Tilt the skillet and spoon out any excess grease. Reduce heat to low.
- Spread 3/4 cup of marinara sauce on the bottom of a 9 x 13-inch casserole dish and add the rest to the skillet with the meat. Add the half and half and stir to combine. Remove from heat.
- Arrange half of the ravioli on the bottom of the casserole dish and top with half of the meat sauce, then top with ½ cup mozzarella cheese.
- Top with remaining ravioli, then the meat sauce and remaining mozzarella.
- Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
- Remove cover and broil at 450 to brown the top slightly. It’ll take just 1-2 minutes, watch it closely during this time.
- Remove from heat and serve!
Notes
- Pro Tips:
- Make-Ahead Method:
- Storage:
- Nutritional Information is per serving. The number of servings are at the top of the recipe card in the middle. This recipe has 6 servings.
Ravioli:
Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling. I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! I also use Rao’s marinara sauce, it’s a great quality marinara sauce.
- Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling.
- I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! I also use Rao’s marinara sauce, it’s a great quality marinara sauce.
Marinara Sauce:
If you love extra saucy ravioli or anticipate leftovers, consider using up to 1 additional cup of sauce. (32 oz. total.) The ravioli absorbs sauce during cooking and even more after it’s been baked/during storage. I use Rao's marinara sauce for this recipe. You can also try my homemade marinara sauce.
- If you love extra saucy ravioli or anticipate leftovers, consider using up to 1 additional cup of sauce. (32 oz. total.) The ravioli absorbs sauce during cooking and even more after it’s been baked/during storage.
- I use Rao's marinara sauce for this recipe. You can also try my homemade marinara sauce.
Mozzarella Cheese:
Low moisture, whole milk mozzarella has the best consistency for this recipe. Shred it from a block to ensure it melts and tastes the best. I love using Dragone mozzarella.
- Low moisture, whole milk mozzarella has the best consistency for this recipe. Shred it from a block to ensure it melts and tastes the best.
- I love using Dragone mozzarella.
- A combination of ground beef, pork, and/or sausage can be used in this recipe.
- The hot sauce/Worcestershire sauce act as flavor enhancers and can’t be tasted outright.
- Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
- 📘 Find this recipe on page 174 of my 2nd cookbook, Let's Eat!
- Refrigerator: Assemble the ravioli as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time.
- Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1507mg | 63% |
| Potassium | 675mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 377mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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