Baked Ravioli

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 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American, Italian

Servings: 6 people

Calories: 549kcal

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:

• 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.

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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.

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Storage:

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

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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.

Gail's Notes: I'm definitely looking forward to trying this soon!