Description

Easy Baked Ravioli is a simple, cheesy casserole made with uncooked ravioli, seasoned ground beef, marinara sauce, and melted mozzarella. This no-boil recipe bakes up tender and flavorful in just one hour, perfect for busy weeknight dinners!

Ingredients

For the Meat Sauce:

3/4 lb. ground beef
Salt and pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1 teaspoon hot sauce (doesn’t make it spicy – just adds depth!)
1 teaspoon Worcestershire sauce
1 small yellow onion, diced
3 cloves garlic, minced
24 oz. marinara sauce
1/2 cup half and half

For Assembly:

20 oz. refrigerated ravioli, uncooked (cheese or meat-filled)
2 cups mozzarella cheese, divided

Substitution Notes:

Ground beef can be swapped for ground turkey, Italian sausage, or a blend
Half and half can be replaced with heavy cream for extra richness, or whole milk in a pinch
Use your favorite store-bought marinara or homemade sauce
Frozen ravioli works just as well – no need to thaw!

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Instructions

Step 1: Preheat Your Oven

Set your oven to 350°F. This gives you plenty of time to get the meat sauce ready while the oven comes to temperature.

Step 2: Brown the Ground Beef

Add the ground beef to a large skillet over medium-high heat. Season generously with salt and pepper. Use a wooden spoon to break it up as it cooks. Let it brown for about 3 minutes – you want some nice color developing!

Step 3: Add Your Flavor Boosters

Sprinkle in the onion powder, dried basil, dried oregano, and mustard powder. Add the hot sauce, Worcestershire sauce, and diced onion. Stir everything together and continue cooking for 5 more minutes until the onion softens and becomes fragrant.

Step 4: Stir in the Garlic

Add the minced garlic and cook for just 1 minute. Garlic burns easily, so don’t walk away during this step! Once it’s fragrant, tilt the skillet and use a spoon to remove any excess grease. Then reduce the heat to low.

Step 5: Create the Creamy Meat Sauce

Spread 3/4 cup of marinara sauce on the bottom of your 9 x 13-inch casserole dish (this prevents sticking and adds extra sauciness!). Pour the remaining marinara into the skillet with the meat. Add the half and half and stir until everything is beautifully combined. Remove from heat.

Step 6: Layer the Ravioli

Arrange half of the uncooked ravioli in a single layer over the sauce in your casserole dish. Don’t worry about them being perfect – they’ll settle as they bake!

Step 7: Add the First Layer of Sauce and Cheese

Spoon half of the meat sauce over the ravioli, spreading it evenly. Sprinkle 1/2 cup of mozzarella cheese on top.

Step 8: Build Your Second Layer

Add the remaining ravioli on top, then cover with the rest of the meat sauce. Finish by sprinkling the remaining 1 1/2 cups of mozzarella cheese across the top. This is going to get SO bubbly and golden!

Step 9: Bake Covered

Spray a piece of aluminum foil with non-stick cooking spray (this prevents the cheese from sticking) and cover the dish tightly. Bake for 35 minutes. The ravioli will cook in all that gorgeous sauce, becoming tender and flavorful.

Step 10: Broil for a Golden Finish

Remove the foil and turn your oven to broil at 450°F. Broil for 1-2 minutes, watching closely, until the cheese is golden brown and slightly crispy on top. Don’t walk away during this step – it goes from perfect to burnt quickly!

Step 11: Serve and Enjoy

Remove from the oven and let it sit for 5 minutes before serving. This helps it set up so you get beautiful, clean slices. Serve hot and watch everyone come running!

Notes

Brown your meat properly: Don’t stir it constantly in the first 3 minutes. Let it sit and develop a nice brown crust – that’s where the flavor is!
Drain excess grease: Tilting the pan and spooning out grease keeps your dish from being oily and helps the sauce stay the right consistency.
Spray that foil: I can’t stress this enough! Cheese WILL stick to unsprayed foil, and you’ll lose all that beautiful golden topping when you remove it.
Watch the broiler like a hawk: Set a timer for 1 minute and check constantly. Broilers vary wildly in intensity, and the difference between golden and burnt is literally seconds.
Let it rest: Those 5 minutes of resting time allow the sauce to thicken slightly so you don’t have a soupy mess when you cut into it.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American