Go Back
+ servings
cheesy baked ravioli in a shallow bowl
Print

Easy Baked Ravioli

This baked ravioli recipe has cheese ravioli, ground beef, marinara sauce, plenty of garlic, and melty parmesan and mozzarella cheeses. Simple to make and total comfort food!
Course Main Course
Cuisine American
Keyword baked ravioli, ravioli bake, ravioli casserole, ravioli lasagna
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 658kcal

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 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.

Nutrition

Calories: 658kcal | Carbohydrates: 48g | Protein: 47g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 142mg | Sodium: 1764mg | Potassium: 736mg | Fiber: 5g | Sugar: 8g | Vitamin A: 927IU | Vitamin C: 10mg | Calcium: 420mg | Iron: 13mg