Baked Ravioli Recipe
A cheesy layer of ravioli, sauce, and meat makes this Baked Ravioli Recipe a favorite. Everything bakes together into one pan that’s filling and deeply savory.
Servings: 6 servings
Calories: 306kcal
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1/2 lb lean ground beef
- 1/4 lb ground Italian sausage regular or hot
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
- 2 cup fresh spinach coarsely chopped
- 1 (24 oz)jar marinara sauce your favorite
- 1 (20 oz) package ravioli your favorite
- 2 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese finely grated
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large skillet set over medium heat, add olive oil. When the oil is hot, add the onion and sauté until translucent, about 3–4 minutes. Add the garlic and cook until fragrant. Add the ground beef and sausage along with the Italian seasoning, garlic powder, and black pepper. Cook until browned. Add spinach and wilt, about 4–5 minutes.
- In a 9x13-inch baking dish, start by adding ⅓ of the pasta sauce. Start by layering the dish with half of the ravioli, then half of the meat, ⅓ of the sauce, and half of the cheeses. Repeat with one more layer using the remaining ingredients.
- Cover the top of the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with freshly chopped parsley or basil if desired.
Notes
-You can make this in a slow cooker too—cook for 3 hours on high or 5 on low.
-Mushrooms are a great add-in to the ground beef or sausage mixture.
To STORE leftovers, let the Baked Ravioli Casserole cool to room temperature, then cover the dish tightly with foil or transfer portions to an airtight container. It will stay fresh in the refrigerator for up to 3 days.
For FREEZING, wrap individual portions or the entire dish (baked or unbaked) in plastic wrap and then foil. For best quality, use within 3 months—while the ravioli itself may last longer, the sauce and meat are best used sooner. You don’t need to thaw before baking.
REHEAT straight from frozen by baking at 375 degrees Fahrenheit (190 degrees Celsius), adding extra time as needed until heated through.
Nutrition
Serving: 6serving | Calories: 306kcal | Carbohydrates: 4g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 539mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1296IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 2mg
