Easy Ravioli Recipe
Baked Ravioli Casserole is perfect for a quick and cozy weeknight meal! Packed with gooey cheese and a meaty marinara sauce, this comfort food classic is sure to become a family favorite. Plus, it's budget-friendly!
Servings 6
Calories 676kcal
Equipment
Ingredients
- 1 pound Ground Beef
- 24 ounces Marinara Sauce
- 3 cloves Garlic Minced
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Half and Half
- 20 ounces Frozen Cheese Ravioli
- 8 ounces Mozzarella Cheese
- Optional Red Pepper Flakes
- Optional Parsley Flakes
Instructions
- Preheat the oven to 375 degrees f. Spray a 9 x 13-inch baking dish with non-stick cooking spray or olive oil.
- Brown the ground beef in a large skillet. Drain the grease and return the meat to the pan. Add the marinara, oregano, basil, minced garlic, salt, and pepper. Simmer over low heat for 5 minutes. Stir in the half-and-half and remove from the heat.1 pound Ground Beef, 24 ounces Marinara Sauce, 3 cloves Garlic, 1 teaspoon Oregano, 1 teaspoon Basil, 1/2 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/2 cup Half and Half
- Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish (about ¼ cup). Arrange half of the ravioli in a single layer over the sauce. Add half the sauce over the ravioli and top with half of the mozzarella cheese. Repeat the layering process with the remaining ravioli, marinara sauce, and shredded mozzarella cheese.20 ounces Frozen Cheese Ravioli, 8 ounces Mozzarella Cheese
- Cover the baking dish with aluminum foil (spray the foil with no-stick cooking spray to keep the cheese from sticking) and bake for 30 minutes.
- After 30 minutes, remove the foil from the baking dish and continue baking for 15 minutes or until the cheese is golden brown and slightly crispy on top.
- Remove the baked ravioli casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley and red pepper flakes.Optional Red Pepper Flakes, Optional Parsley Flakes
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
Cover with Foil: During the first part of the baking time, cover the casserole dish tightly with aluminum foil. Remove the foil for 15 minutes to allow the cheese to brown and bubble.
Layering Technique: When layering the ingredients in the casserole dish, start with a thin layer of sauce on the bottom to prevent sticking. Then, add a layer of ravioli followed by sauce, cheese, and any additional ingredients. Repeat the layers until the dish is filled, ensuring that each layer is evenly distributed.
Allow to Rest: After removing the baked ravioli casserole from the oven, rest for a few minutes before serving. This will help the layers set and make it easier to cut and serve without falling apart.
Add Fresh Herbs: Sprinkle fresh herbs such as basil, parsley, or thyme over the top of the casserole before baking to add brightness and freshness to the dish.
Storage, make-ahead, and reheating directions
Fridge: Leftover ravioli casserole can be stored in an airtight container in the fridge for up to 4 days. Freezer: I love to make a double batch of the recipe and throw one in the freezer. Follow the directions on the recipe card until you are told to bake. Cover tightly, label with a date and the recipe's name, and freeze for up to three months. When ready to cook, remove from the freezer and thaw overnight in the refrigerator. Set the casserole on the counter for 30 minutes before baking, or add 10 - 15 minutes to the baking time. Reheat: Reheat leftover ravioli in the microwave in 30-second increments until warmed through. You can also put the casserole in the oven at 300 degrees until warmed through. Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 676kcal | Carbohydrates: 48g | Protein: 38g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1836mg | Potassium: 622mg | Fiber: 5g | Sugar: 7g | Vitamin A: 798IU | Vitamin C: 9mg | Calcium: 340mg | Iron: 13mg
