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.

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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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Baked Ravioli Recipe

With only 4 base ingredients, this simple Baked Ravioli recipe 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!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: beef, pasta

Servings: Servings

Calories: 565kcal

Ingredients

24 ounces marinara sauce
20 ounces refrigerated four-cheese ravioli
1 pound ground beef or ground chicken, turkey or Italian sausage
½ cup water
2 cups Italian cheese blend
Optional: fresh basil garnish

Instructions

Preheat oven to 350°F. Grease a 13x9-inch casserole dish with butter, olive oil, or non-stick cooking spray.
In a medium skillet on medium-high heat, crumble and cook ground beef until no longer pink. Season with Italian seasoning and seasoning salt or salt and black pepper. Drain of any excess grease.
To a large bowl, combine marinara sauce, ravioli, cooked and seasoned ground beef, ½ cup water, and ½ cup of the cheese. Fold until well combined.
Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese blend evenly on top. Cover tightly with foil.
Bake 35 minutes. Remove foil and bake an additional 10-15 minutes or until it’s bubbling at the edges. Optional, broil 1 minute at the end of the bake-time.

Video

Notes

Pro Tips and Substitutions

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.

Make Ahead of Time: You can prepare this casserole a day or two in advance. Make sure to add additional cup (or two) of sauce as the pasta will absorb some of it as it refrigerates.

Extra Veggies: For added nutrition, consider mixing in sautéed spinach, mushrooms, or bell peppers with the ground beef.

Make It Spicy: If you like a kick, add red pepper flakes to the marinara sauce or use spicy Italian sausage instead of ground beef.

Cheese Choices: Feel free to experiment with different cheese blends with mozzarella cheese or provolone cheese.

Meat Alternative: Swap ground beef for ground turkey, ground chicken, or even a meat-free alternative for a vegetarian option.

Sauce Variation: Use Alfredo sauce or a pesto sauce instead of marinara for a different flavor profile.

Ravioli Flavor: Try different flavors of ravioli, such as a mushroom or spinach ravioli, for a unique twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place in the oven or microwave until warmed through. You may need to add a splash of water or sauce to keep it moist.

You can freeze baked ravioli! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or store it in freezer-safe container. Just know the texture will be slightly compromised from the freeze/thaw process.

Nutrition

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