Easy Baked Ravioli is one of those dinners that makes you look like you did a lot more work than you actually did! Cheese ravioli, seasoned ground beef, marinara sauce, and lots of melty cheese are layered in a baking dish, then baked until hot and bubbly.
If you love ravioli, give my Fried Ravioli a try next! It is another fun way to enjoy those cheesy little pasta pockets.
Ingredients & Substitutions
- Ground beef: I use one pound of ground beef. Ground turkey or Italian sausage can also be used.
- Yellow onion & garlic: These add flavor to the meat sauce. A white or sweet onion can be used in place of yellow onion.
- Seasonings: Italian seasoning, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes season the beef. Adjust the red pepper flakes to taste if you prefer less heat.
- Worcestershire sauce: Adds savory flavor to the meat sauce. You can leave it out if needed.
- Marinara sauce: Use your favorite jarred or homemade marinara sauce. You will need 24 ounces (3 cups) total.
- Refrigerated cheese ravioli: Use uncooked refrigerated ravioli. There is no need to boil or cook the ravioli first! It cooks right in the baking dish as the casserole bakes. A 20- to 25-ounce package will work.
- Mozzarella cheese: Shredded mozzarella melts beautifully over the ravioli. For the best melt, shred it yourself if possible.
- Parmesan cheese: Freshly grated Parmesan adds a salty, cheesy finish.
- Fresh basil or parsley: Optional, but adds a fresh finish to the baked ravioli.
FAQs
Can I use frozen ravioli?
I recommend refrigerated ravioli for this recipe because it cooks in the baking dish within the time given. Frozen ravioli may need more time to cook and could require additional sauce or liquid. If using frozen ravioli, follow the package directions for cooking time and check that the ravioli is tender before serving.
Do I need to cook the ravioli before baking?
No! That is one of the easiest parts of this recipe. Use uncooked refrigerated ravioli and layer it directly into the baking dish. It cooks as the casserole bakes, so there is no need to boil it first.
Can I use homemade marinara sauce?
Absolutely! You can use 3 cups of your favorite homemade marinara sauce in place of the 24-ounce jar of marinara sauce.
Can I use a different kind of ravioli?
Yes. I use cheese ravioli for this recipe, but you can use another refrigerated ravioli filling, such as spinach and cheese or mushroom. Keep the package size around 20 to 25 ounces.
Can I use a different meat?
Sure! Ground turkey, ground pork, or Italian sausage can be used in place of the ground beef. If using Italian sausage, you may want to reduce the added seasonings or salt depending on how it is seasoned.
Can I make Baked Ravioli ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you are ready to bake. Because the ravioli is uncooked, I recommend baking it within 24 hours for the best texture. You may need to add a few extra minutes to the covered baking time if the casserole is cold from the refrigerator.
What To Serve With Easy Baked Ravioli
Easy Baked Ravioli is hearty enough to be the main dish, so I like serving it with a simple side or two.
- Dinner Rolls: My Easy Dinner Rolls are Perfect for soaking up any extra marinara sauce.
- Green Salad: A crisp, simple side salad adds something fresh to the meal.
- Roasted Vegetables: Try roasted Brussels sprouts, zucchini, or roasted asparagus for an easy vegetable side.
- Focaccia Breadsticks: These soft, flavorful breadsticks are SO good and perfect alongside the ravioli.
How To Store Easy Baked Ravioli
Refrigerator: Store leftover baked ravioli in an airtight container in the refrigerator for up to 3–4 days.
To Reheat: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and warm in a 350°F oven until hot. Add a splash of marinara sauce if the ravioli seems dry.
Freezer: Baked ravioli can be frozen, although the ravioli may be a little softer after thawing and reheating. For best results, freeze in an airtight, freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Easy Baked Ravioli
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 jar (24 ounces) marinara sauce, divided
- 1 package (20 to 25 ounces) refrigerated cheese ravioli, uncooked
- 2 cups (226 g) mozzarella cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated
- Fresh basil or parsley, for serving, optional
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Spread about ½ cup of the marinara sauce evenly over the bottom of the dish. Set aside.
- In a large skillet over medium heat, cook the ground beef and onion for 6 to 8 minutes, or until the beef is browned and the onion is softened. Drain any excess grease.
- Add the garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, red pepper flakes, and Worcestershire sauce. Cook for 1 minute, stirring frequently.
- Pour in the remaining marinara sauce. Stir and simmer for 3 to 4 minutes.
- Arrange half of the uncooked ravioli in a single layer over the sauce in the baking dish. Spoon half of the meat sauce over the ravioli and sprinkle with 1 cup of mozzarella.
- Repeat with the remaining ravioli, meat sauce, and mozzarella. Sprinkle the Parmesan evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly. For a more golden top, broil for 1 to 2 minutes, watching closely.
- Let the baked ravioli rest for 10 minutes before serving. Garnish with fresh basil or parsley, if desired.
Did you make this recipe?
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