Easy Beef Ravioli Bake

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With only 4 base ingredients, this simple beef baked ravioli is quick to become one of your new favorite, go-to weeknight dinners! It has the delicious flavors of lasagna but takes a fraction of the time!

I love dump-and-bake recipes! They’re quick to assemble and pack lots of delicious flavors! After you brown the ground beef, you simply dump all the ingredients into one dish, bake it, and voila! Dinner is served.

One of my favorite things about baked ravioli is that the ravioli doesn’t have to be boiled first. It cooks up perfectly in the oven with the ground beef, water, sauce, and cheese.

My second favorite thing about this easy, baked ravioli is that it can be made ahead of time and then baked up to 2 days later. Also, you can freeze it for up to 3 months. Just thaw overnight and bake the next day!

Table of Contents

What You’ll Need

Marinara
Ravioli
Ground Beef
Shredded Italian Cheese Blend
Optional: Seasonings and Fresh Basil

ingredients for baked ravioli are displayed

Tools You’ll Need

13”x9” Pan
Meat Chopper
Oven Gloves
Optional Addition: Garlic Gold Italian Herb Nuggets

How to Make Baked Ravioli

Crumble and cook the ground beef. Blot or drain any excess grease, and season if you’d like and as your heart desires. I like to season my ground beef with salt, pepper, and Italian Herb garlic nuggets (or Italian seasoning and garlic powder or fresh garlic).

In a large bowl, combine the marinara sauce, ravioli, cooked ground beef, ½ cup water, and ½ cup of the cheese blend. Stir until blended well. (See note below about the sauce).
Pour the baked ravioli mixture into a 13”x9” pan or baking dish and spread evenly. Sprinkle evenly on top of the remaining cheese blend. Cover TIGHTLY with aluminum foil. This is important so that the ravioli cooks properly.

ravioli, sauce, cheese and beef ready to go into the oven

Bake covered at 350°F for 35 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes or until it’s bubbling at the edges. Optional step, if using a broil-safe dish, broil an extra minute for a toasty cheese top.
If you want a pop of color and flavor, garnish your baked ravioli with sliced fresh basil.

a finished baked ravioli garnished with fresh basil

Frequently Asked Questions

Can I make baked ravioli in advance?

Sure! You can store it in the refrigerator covered tightly with foil for up to two days. Allow the pan to sit at room temperature for 30 minutes prior to baking, or increase the baking time by 5 minutes.

Can I freeze baked ravioli?

Yes. Store it covered tightly with foil in the freezer for up to 3 months. Allow the dish to fully thaw in the refrigerator for 24 hours before baking. Allow the pan to sit at room temperature for 30 minutes prior to baking, or increase the baking time 5 minutes.

Can I use frozen ravioli to make baked ravioli?

Yes, just add 15 minutes of additional covered baking time.

Do I have to use ground beef?

You can use Italian sausage, either separately or combined with ground beef. For lower saturated fat, try ground turkey or chicken. For vegetarian or vegan-friendly options, try adding mushrooms, spinach, bell peppers and crushed or diced tomatoes.

Can I add extra sauce?

If you love your pasta more on the saucy side or plan on eating it as leftovers, you might consider adding an additional cup of sauce. The ravioli will absorb a lot of the sauce while it’s cooking and even more when it’s stored in the refrigerator.

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