This baked ravioli recipe has cheese ravioli, ground beef, marinara sauce, and melty parmesan and mozzarella. It's so simple to make and is total comfort food!
If you like baked pasta, you'll love my Baked Penne with Sausage or this Easy Meatball Casserole.
Super easy pasta bake
This baked ravioli is a huge hit in my home, and I'm so excited to share it with you! It's especially great because the ravioli cooks right in the oven. That's right, you guys. There's no need to boil it separately first! It's SUCH a time saver, making this an awesome easy weeknight meal. Even your picky eaters won't be able to resist this one.
I love making cozy pasta recipes like this that have simple to find everyday ingredients. There's nothing fancy in here. Ground beef is my go-to when I am creating an inexpensive and filling dish. Add in a bunch of cheese, and it's total bliss. This is a family-friendly dinner, which is important when you're a busy parent and just want to get supper on the table fast with no hassle! It's kinda like a lazy lasagna.
What goes into it
- Olive oil - for sautéing the onion
- Onion - I love cooking with Vidalia onions, but yellow or white work as well
- Ground beef - we're using extra lean ground beef in this recipe
- Garlic - always use fresh garlic cloves vs the stuff in the jar, and you can add more than the suggested amount if you prefer
- Marinara sauce - it's a big component, so use a jarred brand you actually enjoy the taste of, or make a homemade marinara sauce!
- Ravioli - I used cheese ravioli, but you can change up the variety no problem or even sub in tortellini. I'd add another 10-15 minutes to the baking time if you're using frozen ravioli.
- Mozzarella and parmesan cheese - these two cheeses combine to make an ooey, gooey masterpiece of a pasta bake! I prefer to grate my own cheese for better flavor and texture, and I use this cheese grater.
Make ahead tip
- You can easily assemble it ahead of time! Simply complete the recipe through step 6, and then tightly cover and freeze the whole baking dish for up to three months.
- When you want to cook it, thaw in the fridge overnight and bake it for a bit longer than suggested. You'll want to check it's fully warmed through before the broiling step.
How to make baked ravioli
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Start by sautéing the onions and ground beef in a skillet. Meanwhile, pre-heat the oven, and grab a 9x13 baking dish. Once the beef is cooked, stir in some of the marinara sauce into the skillet, and then add the rest to the baking dish. Add the first layer of ravioli. This doesn't have to be done perfectly!
Add half the ground beef mixture and top with cheese. Then you'll want to repeat it and do a second layer with the rest of the ravioli, ground beef, and cheese. Cover with foil, bake, and then broil to bubbly, golden cheesy goodness!
Substitutions and variations
- You don't need to be super precise with this recipe. Use round ravioli if you prefer that shape. Change it up with a different flavor than cheese. Use more/less than 20 ounces. It's all good!
- Try swapping the beef for ground turkey or even ground pork.
- You can change up the cheeses too. Cheddar would be great, or try Gruyère.
- Instead of using marinara sauce, feel free to use whatever jarred tomato-based pasta sauce is your favorite. You could even add a little Alfredo sauce between the layers for added flavor and creaminess.
What to serve with it
- A dinner roll or a big slice of Extra Cheesy Garlic Bread would be fabulous.
- For something lighter, try this Arugula Salad with Fennel and Cheese or mixed greens with homemade Olive Garden Salad Dressing.
Leftovers and storage
- Leftovers will keep for a few days in the fridge.
- Reheat them in the oven, covered by foil. You could always broil for a bit at the end as well. Microwave will be okay if that's your only option.
- I wouldn't recommend freezing leftovers. The pasta will lose firmness, and it just won't be as tasty!
Will you give this baked cheese ravioli recipe a try? Questions? Talk to me in the comments below!
Easy Baked Ravioli
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound extra lean ground beef
- 3-4 cloves garlic minced
- Salt & pepper to taste
- 3 cups marinara sauce (one 24 oz. jar) divided
- 20 ounces uncooked cheese ravioli see note
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 350F and move the rack to the top third of the oven. Prep the cheeses.
- Add the oil and onion to a skillet and sauté for 4-5 minutes over medium-high heat.
- Add in the ground beef and garlic. Cook it, breaking the beef up with your spoon as you go along, until it's browned and cooked through (about 8 minutes). If there's a lot of excess fat, spoon it out. Season with a bit of salt & pepper.
- Add 2 cups of the marinara sauce to the ground beef mixture (give it a good stir and let it heat through).
- Pour the remaining 1 cup marinara sauce into a greased 9x13 baking dish (spread it evenly along the bottom).
- Add half the ravioli to the baking dish (some overlap is totally fine, but try to arrange it in a fairly even layer), then add half the beef mixture followed by half of each of the cheeses. Repeat this process so you've got 2 layers and it's finished with the layer of cheese on top.
- Cover the baking dish with foil and bake for 30 minutes. Take the foil off and broil for a few minutes so you've got a nice, bubbly, browned cheese layer, then serve immediately.
Notes
- I used refrigerated cheese & spinach ravioli. If using frozen ravioli, increase cook time by 10-15 minutes as needed. You can use a bit less or a bit more than 20 ounces ravioli for this recipe... it doesn't have to be exact.
- Please see the blog post for make-ahead tips, substitution suggestions, and process photos if step 6 is confusing to you.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Barbara says
I followed the instructions and everything turned out ok my only concern is that the ravioli was pasty and the edges were hard. I thought when I watched the video hot water was added but iam not finding this in the instructions. Please help we really want to try this again
Natasha says
Hi! Not sure what video you were watching, but there's no water. Just a 24 oz jar of marinara sauce for liquids.
Aly says
This was really good! I added mushrooms and left out the beef. Great way to use up your ravioli.
Natasha says
Excellent!
Brooke says
How do I keep the top layer of cheese from sticking to the foil when it bakes?
Natasha says
I'd get a taller/deeper 9x13 baking dish. I own a few and some are more shallow than others, and yeah, if it touches a cheese layer it will stick unfortunately.
Julia says
Spray your tin foil with non-stick cooking spray before covering the dish 🙂
Natasha says
Great tip!
ShaRonda Foster says
You can also purchase nonstick foil. It works wonders.
Barbara says
Try tooth picks or Tent the foil
Diana Waites says
Loved this & very easy to put together. I used frozen raviolis and it all turned out delicious. The whole family loved it.
Natasha says
Fantastic!! 🙂 Thanks for your review, Diana!
Dee Hawthorne says
I made this tonight for dinner. It was a big hit!! My husband said to definitely make it again😍😍😍😍
Natasha says
That's great!! 🙂 So glad it was a hit, Dee!
Emilia says
Can I put together up to step 6 with frozen raviolis and freeze? Do I defrost before baking?
Natasha says
Hi! There's a "make ahead tips" section in the blog post.
BB says
This is very similar to lasagna, but easier and faster to make. I was happy to get a meal together quickly for my husband to have before he went to work. He really enjoyed it and ate all of the leftovers when he came home. I doubled up on the pasta sauce.
Natasha says
That's great! I'm so glad you guys enjoyed it!
Margaret says
Do you have any experience subbing out the beef for Impossible Meat or some similar plant-based option? I saw the comment about using mushrooms, which I would like, but others I'd be making it for would not.
Miranda @ Salt & Lavender says
Hi Margaret! We have not tested the recipe with a plant-based alternative to meat, but you're welcome to try! Apparently Impossible Meat cooks quite similarly to ground beef, but it's not an ingredient we have experience with.
Ashley says
What exact sauce is everyone using? Making their own or buying it in a can?
Natasha says
I am in Canada and use a brand called Stefano. Most of my readers are in the USA, so that's why I don't typically recommend it as most readers likely can't buy it. 🙁
Debbie says
Super easy and delicious. The only thing I would do different is add more sauce.
Natasha says
I'm so pleased you enjoyed it, Debbie!
Penny says
Made this recipe last night, very easy to make and we all loved it. I did do a couple of things differently though just for personal taste. I used beef ravioli instead of cheese ravioli and Italian sausage instead of ground beef. It was still very cheesy and delicious!
Natasha says
I'm so glad it worked out, Penny!! Thanks for letting me know! 🙂
Shirley says
Tasty and easy! I added some Italian seasoning, mushrooms and spinach to the mix and it was tasty. I was worried my top layer of pasta wouldn't be cooked enough as I used a smaller dish and required three layers. But it turned out just fine!
Natasha says
I'm so glad it worked out, Shirley! Love those additions.
Kimberley Sanchez says
Amazing!!! I made this recipe exactly as written. It was delicious!! So easy to prepare. Will definitely be making this frequently.
Natasha says
I'm so happy to hear that!! 🙂
Lisamaebo says
Delicious and so easy to make
Natasha says
Thank you!! So glad you enjoyed it! 🙂
Katielynn Barker says
Can this be done in a crockpot? I want to make it tonight, but its so hot here!!!
Natasha says
Hi! I have never tried doing something like that, so I really can't advise on timing, unfortunately. In theory I don't see why it wouldn't work, though. Let me know if you try!
Barb says
This was a very good (and easier than traditional lasagna!) recipe, and I’ll definitely be adding it into my rotation. I do want to comment, though, that if you use a glass baking dish, like Pyrex or Corelle, it might be best to not do the broiler step. I’ learned the hard way that glass baking dishes explode if you try to use the broil function of your stove. 😣
Natasha says
I'm so pleased you enjoyed it! Oh geez... I've never experienced that issue before. Thanks for the tip!
Josie says
I use glass baking dishes all the time and use the broiler option.
Cindy says
Does this freeze well? Looking for a recipe for elderly people to have on hand for meals to heat up. This looks wonderful! Thank you for your help!
Natasha says
Hi Cindy! My suggestions for freezing are in the blog post under the recipe notes & tips section. 🙂
Sandra says
Made this for a friend recovering from surgery and it was a hit.
Easy to make ahead.
Natasha says
Wonderful!
Shellie Ann LaTourette says
So LOVE ALL YOUR RECIPES. CAN I AM THIS 2-3 HOURS AHEAD OF TIME AND KEEP IT IN THE FRIG? 💞
Natasha says
Thank you! Yes. I would then bake it for a bit longer since it won't be warm anymore.
Monica says
I can’t wait to make this! I don’t have any parmesan cheese. Do you have any recommendations?
Natasha says
Hi! Hmm not really. It has a pretty unique flavor. I mean you could just use whatever cheeses you have on hand and see how you like it.
Olivia Dewitte says
I made this and it was amazing !! However the nutrition at the end is that for the entire recipe or per serving?! I am having to log what I eat for a nutrition class and break it down so was just wondering how to input it! Thank you!
Natasha says
Hi! It's for one serving. I'm so glad you enjoyed it!
Heidi maghirang says
Can I use frozen beef ravioli?
Natasha says
I think that should be fine. I would increase cook time by 10-15 minutes (or possibly more if needed).
Julie Whitehair says
Another great S&L recipe! I love that this is so adaptable!
Natasha says
Thank you, Julie!! I'm glad it was a hit! 😀
Chan says
I was looking for a new delicious pasta dish to make and came across your baked ravioli recipe. I cooked his dish for my family last night and it was such a big hit. Everyone was raving about how good it was. I'll be trying out the creamy garlic chicken recipe next. Thanks!
Natasha says
I'm so happy to hear that!! Thank you so much for taking the time to comment.
K. says
Delicious! I made this with a pound of mushrooms (making sure to cook off all of the liquid before adding the sauce) instead of beef, and it was perfect. Another great recipe!
Natasha says
Fantastic! Love the idea.
Kara says
This recipe is so good and easy to throw together! I used a 25oz bag of frozen ravioli, cooked for 30 minutes and then took to a friends house to finish baking for 20-25 minutes (last 5 uncovered). It was a hit!
Natasha says
I'm so happy you enjoyed it so much!! Thanks for commenting, Kara! 🙂
Kaitlin says
This recipe sounds delicious and I want to give it a try. I’m using. Frozen ravioli, should I boil it first before layering in pan or layer the frozen ravioli directly with the other ingredients?
Natasha says
Hi Kaitlin, I explain in the blog post what to do in the notes & tips section. Don't boil it... but add extra time (10-15 min should do it, but add more if needed). Hope that helps and you enjoy the recipe! 🙂
Molly says
I was just about to hit up pinterest for a baked pasta recipe for dinner tonight when I saw you post this on Instagram. My kids and husband (and I) love all of your recipes. Do you think I could add some spinach and mushrooms to the beef to add some veggies in this? Maybe drain any liquid before adding the marinara? Thanks so much!!
Natasha says
Love that! Yes, I think that would work just fine. 😊 Let me know how it goes!
Molly says
Added rough chopped spinach and mushrooms, it was awesome. Huge hit with the kids and super easy! Thanks!!!
Natasha says
Great!! That's what I like to hear. Thanks so much for giving this recipe a stellar review!