Baked Ravioli
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
Baked Ravioli is prepared by cooking browned, seasoned ground beef combined with marinara, half and half, and spices including onion powder, dried herbs, hot sauce, and Worcestershire. The meat sauce is layered alternately with uncooked ravioli and mozzarella cheese in a casserole dish. Covered and baked first uncovered to brown, it develops a dense, hearty dish combining pasta's tenderness with robust meat and tomato flavors.
The baking process melts the mozzarella evenly while the sauce infuses the ravioli during cooking, resulting in a moist but structured casserole. The top is finished under a broiler briefly for a slight crust, enhancing texture and appearance. The recipe allows flexibility for ravioli fillings and sauce amount, offering options to adjust sauciness and cheese level according to preference.
Serve Baked Ravioli warm as a comforting main meal. The dish stores well refrigerated and freezes for up to 3 months, making it convenient for make-ahead meals. Reheating gently preserves texture, and allowing the casserole to rest before baking helps achieve even cooking.
Ingredients
- 3/4 lb. ground beef
- salt to taste
- black pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- 1 teaspoon hot sauce doesn’t make it spicy
- 1 teaspoon Worcestershire sauce
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 24 oz. marinara sauce
- 1/2 cup half and half
- 2 cups mozzarella cheese divided
- 20 oz. ravioli uncooked. see notes, refrigerated
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
- Frozen ravioli can be used; bake 15 minutes longer or until cheese melts before broiling.
- Low-moisture, whole milk mozzarella shredded from block cheese melts best in this dish.
- Additional marinara sauce (up to 1 cup extra) can be added for saucier results or leftovers.
- The casserole can be assembled ahead, refrigerated for 2 days or frozen for up to 3 months; allow to thaw and rest before baking.
- Broil only if using a broiler-safe dish; avoid broiling glass casserole dishes to prevent damage.
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
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