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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 549kcal

Author: Stephanie

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

US Customary - Metric

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:

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.
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.
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!

Make-Ahead Method:

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.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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.

Nutrition