Beefy Baked Ravioli

Name: Beefy Baked Ravioli
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound ground beef; 1 jar (24 ounces) marinara sauce; 1 package (20 ounces) refrigerated cheese ravioli; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 2 cloves garlic, minced; Fresh basil, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Brown ground beef with garlic, stir in marinara, then layer ravioli, meat sauce, mozzarella, and Parmesan in a 9x13 baking dish. Bake covered at 400°F for 25 minutes, uncover for 10 minutes more, and rest 10 minutes before serving.

Jump to Recipe

Beefy baked ravioli occupies a useful place between “I cooked dinner” and “I assembled several excellent things and let the oven settle the paperwork.” Refrigerated cheese ravioli becomes the pasta layer, ground beef and marinara become the sauce, and mozzarella plus Parmesan handle the browned, bubbling top. There is no pasta sheet to wrestle with and no tiny cheese-filled dumpling needs individual attention, which already puts this meal ahead of several weeknight ideas that seemed reasonable at noon. Brown the beef with garlic, drain the excess fat, then stir in marinara and Italian seasoning. A thin layer of that sauce goes into the baking dish first so the ravioli has moisture underneath it instead of welding itself to the pan. Build two layers of ravioli, meat sauce, and mozzarella, finish with Parmesan, then cover and bake at 400°F. The foil stays on for 25 minutes to heat the ravioli through, and comes off for the final 10 so the cheese can brown. The beef should reach 160°F.

Fresh refrigerated ravioli is the better fit here because frozen pasta can release extra water as it bakes. And once the casserole comes out, give it 10 minutes before serving. That short rest lets the sauce tighten around the ravioli instead of immediately escaping across the plate. Fresh basil on top is the final bit of evidence that yes, this was absolutely the plan all along.

Prep25 minutes

Cook35 minutes

Total1 hour

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 pound ground beef
1 jar (24 ounces) marinara sauce
1 package (20 ounces) refrigerated cheese ravioli
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 cloves garlic, minced
Fresh basil, for serving

Instructions

1Preheat oven to 400°F.
2Brown ground beef in a skillet with garlic over medium-high heat, 6 to 7 minutes. Drain fat. Stir in marinara sauce and Italian seasoning.
3Spread a thin layer of the meat sauce in a 9x13 baking dish.
4Layer half the ravioli over the sauce. Top with half the remaining meat sauce and half the mozzarella.
5Repeat layers: remaining ravioli, remaining sauce, remaining mozzarella. Sprinkle Parmesan over the top.
6Cover with foil and bake 25 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and browned. Let rest 10 minutes. Top with fresh basil. Cook ground meat until it reaches 160°F on an instant-read thermometer.

Nutrition Information

Estimated per serving: 1 of 4 servings.

870Calories

53 gProtein

57 gCarbohydrates

47 gTotal Fat

21 gSaturated Fat

6 gFiber

12 gTotal Sugars

1930 mgSodium

160 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Let it rest after baking — cutting in immediately means saucy ravioli soup instead of neat slices.
Refrigerated ravioli works better than frozen here — frozen releases too much water.
A layer of sauce on the bottom prevents the ravioli from sticking and burning.

Substitutions

ground beef → Italian sausage for a richer, more complex flavor Sweet or hot Italian sausage both work beautifully.

cheese ravioli → meat ravioli or spinach ravioli Any stuffed pasta works with the same method.

marinara sauce → vodka sauce or arrabbiata for a kick Vodka sauce makes it richer; arrabbiata adds heat.

Storage Instructions

Refrigerate covered for up to 4 days. Reheat at 350°F for 20 minutes.

Make Ahead

Assemble everything in the baking dish up to 24 hours ahead. Refrigerate and add 5 minutes to bake time.

Freezing

Yes. Cool the cooked Beefy Baked Ravioli completely, portion it with any juices or sauce to protect it from drying out, and freeze airtight. Thaw in the refrigerator before reheating thoroughly.

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