Baked Ravioli

You know those nights when you want something cozy, cheesy, and ridiculously easy? That’s when my Baked Ravioli comes to the rescue. I’ve been making this dish for years; it’s basically lasagna’s quicker, lazier cousin, and my family can’t get enough of it.

Imagine tender cheese-filled pasta layered with rich meat sauce and bubbly mozzarella, all baked until golden. It’s the kind of meal that makes everyone gather around the table without you slaving over the stove for hours. Plus, it’s forgiving, mess up the layers? No problem. Short on time? Use frozen ravioli straight from the bag. Trust me, this is the ultimate comfort food hack.

Why You’ll Love This Baked Ravioli

Let me tell you why this dish is my go-to when I need a surefire crowd-pleaser with minimal effort:

• Effortless comfort food: It’s like lasagna without all the layering stress, just ravioli, sauce, cheese, and bake!
• Family-approved: Kids go crazy for the cheesy pockets, and adults love the rich, meaty sauce.
• Weeknight magic: Uses frozen ravioli (no boiling needed!) and basic pantry staples.
• Customizable: Swap the meat, change the sauce, or add veggies, it’s hard to mess up.
• Leftover gold: Tastes even better reheated (if there’s any left, that is).

Seriously, this dish is the edible equivalent of a cozy blanket, warm, satisfying, and always welcome.

Ingredients for Baked Ravioli

Here’s everything you’ll need to make my favorite cheesy, meaty Baked Ravioli. I’m pretty flexible with substitutions. I’ve made this with whatever’s in my fridge more times than I can count, but these are my tried-and-true favorites:

• 1 pound frozen cheese ravioli (the beauty of this recipe, no thawing needed!)
• 1 pound ground beef (or turkey/chicken if you’re feeling lighter)
• 1 small onion, finely chopped (trust me, take the extra minute to dice it small)
• 3 cloves garlic, minced (more if you’re garlic-obsessed like me)
• 1 jar (24 oz) marinara sauce (use your favorite brand, I’m partial to Rao’s)
• 1/2 cup heavy cream (this is my secret for extra rich sauce)
• 2 cups shredded mozzarella (the more bubbles, the better!)
• Salt and black pepper (to taste, don’t skimp!)
• 1 tbsp Italian seasoning (that little jar in your spice rack finally gets love)
• Fresh parsley (for garnish, it makes it pretty, okay?)

See? Nothing fancy, just good, simple ingredients that come together into something magical. Now let’s get cooking!

How to Make Baked Ravioli

Alright, let’s get to the fun part: Turning those simple ingredients into a bubbling, cheesy masterpiece. I promise it’s easier than you think, and I’ll walk you through every step like I’m right there in the kitchen with you.

Step 1: Prepare the Meat Sauce

First, preheat your oven to 375°F and grab that 9×13-inch baking dish.

Give it a quick spray with cooking oil so nothing sticks.

Now, heat up a large skillet over medium heat and toss in your ground beef with a good pinch of salt, pepper, and that Italian seasoning.

Break it up with a wooden spoon as it cooks; you want nice, small crumbles.

Here’s my golden rule: Don’t skip draining the fat after browning! I learned the hard way that leaving it in makes the sauce greasy (not the good kind).

Once drained, add your finely chopped onion and minced garlic.

Oh, that smell is heavenly! Cook just until the onion turns translucent, about 2-3 minutes.

Now pour in the marinara and heavy cream (this is where the magic happens), stir it all together, and let it simmer gently for 5 minutes.

The sauce will thicken slightly, and all those flavors will become best friends.

Step 2: Layer the Ravioli and Sauce

Time to build your edible masterpiece! Spread about 1 cup of the meat sauce evenly across the bottom of your baking dish.

This prevents the ravioli from sticking and adds flavor to every bite.

Now arrange half the frozen ravioli in a single layer (no need to thaw, yay for shortcuts!).

Spoon half the remaining sauce over the top, then shower it with 1 cup of that glorious mozzarella.

Repeat the layers: remaining ravioli, the rest of the sauce, and finish with the final cup of cheese.

Pro tip: I like to press down the top layer of ravioli gently so they get saucy coverage, but don’t stress about perfection here!

Step 3: Bake to Perfection

Cover the dish tightly with foil: This traps steam to cook the ravioli through without drying out.

Slide it into the oven for 30 minutes (your kitchen will start smelling amazing at this point).

Then comes the grand reveal: Remove the foil and bake another 10-15 minutes until the cheese turns golden and bubbly around the edges.

Watch closely here, that last 5 minutes makes all the difference between nicely browned and accidentally charred! Let it rest for about 5 minutes before serving (this keeps the layers intact when you cut into it).

Sprinkle with fresh parsley for that “I totally planned this” look, and dig in!

Tips for the Best Baked Ravioli

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I have thirds?” level delicious:

• Ravioli shortcuts: Refrigerated ravioli cuts baking time by 10 minutes, just watch it closely. No boiling needed either way!
• Creamy surprise: Spread a thin layer of ricotta between the ravioli for extra lasagna vibes (my kids call it “cheese treasure”).
• Spice it up: A pinch of red pepper flakes in the sauce or crispy pepperoni on top adds a welcome kick.
• Sauce swap: Use vodka sauce or add a splash of balsamic to the marinara for deeper flavor.
• No-sog secret: If using fresh ravioli, blot them dry first, frozen works straight from the bag.

Remember: This dish is meant to be easy, so have fun playing with the layers!

Serving Suggestions for Baked Ravioli

Oh, you’re gonna love how this dish shines with simple sides! Here’s how I serve it:

• Crusty garlic bread: Perfect for soaking up every last bit of saucy goodness.
• Crisp green salad: The fresh crunch balances the rich, cheesy pasta.
• Roasted veggies: Toss some zucchini or broccoli in olive oil while the ravioli bakes.

That’s it, no fuss, just happy bellies all around!

Storing and Reheating Baked Ravioli

Here’s the best part: This dish might taste even better as leftovers! Let the Baked Ravioli cool completely, then cover tightly with foil or transfer to airtight containers. It’ll keep in the fridge for up to 4 days.

To freeze, wrap individual portions (I use those trusty freezer bags) for up to 2 months.

When reheating, pop it in the oven at 350°F until bubbly (about 15-20 minutes if refrigerated, 30-40 minutes if frozen).

Microwave works too, just cover with a damp paper towel to keep it from drying out.

Pro tip: Add a sprinkle of fresh cheese before reheating for that just-baked magic!

Baked Ravioli Variations

One of my favorite things about this recipe? You can twist it a dozen ways and it always turns out delicious! Here are my go-to variations when I’m feeling adventurous:

• Meat swap: Ground turkey or chicken works beautifully if you want something lighter, just bump up the Italian seasoning for extra flavor.
• Sauce upgrade: Try vodka sauce or a spicy arrabbiata instead of marinara for a fun change (my husband goes wild for the pink vodka version).
• Veggie-loaded: Toss in sautéed mushrooms, spinach, or roasted bell peppers between layers; it counts as health food, right?
• Cheese lover’s dream: Mix some parmesan or asiago into the mozzarella for extra sharpness.

Really, the only rule is this: Keep it cheesy, keep it saucy, and have fun with it!

Nutritional Information

Just so you know what you’re diving into, here’s the nutritional breakdown per serving (about 1/6th of the pan).

Keep in mind these are estimates since ingredients vary. Using lean ground beef and part-skim mozzarella can lighten it up if you’re counting:

• Calories: 480 kcal
• Carbs: 45g (includes 4g fiber)
• Protein: 25g
• Fat: 22g (10g saturated)
• Sodium: 900mg

It’s comfort food, not salad, but hey, those ravioli pockets do pack some protein!

Baked Ravioli FAQs

Cozy & Cheesy Pasta Bakes to Try Next

If you loved this Baked Ravioli, these cheesy, comforting pasta dishes will hit the spot. They’re hearty, family-friendly, and perfect for busy weeknights.

• Ravioli Lasagna Bake: Layers of cheesy ravioli baked like lasagna for the ultimate comfort meal.
• Ravioli Lasagna: A simple and delicious lasagna-style pasta using tender ravioli and rich sauce.
• Garlic Parmesan Chicken Pasta Bake: Creamy, cheesy, and baked to golden perfection, everyone loves this one.
• Cheesy Taco Pasta: A fun twist on pasta night with bold flavors and lots of melted cheese.

Save these delicious pasta bakes and enjoy cozy comfort food any night of the week!

Share Your Baked Ravioli Experience

Okay, now I need to hear from you! Did your family go crazy for this like mine does? Snap a pic of that golden, bubbly masterpiece and tag me. I live for those cheese pull shots! Drop a comment below with your twists (pepperoni? extra garlic? spill the secrets!) or just tell me how many helpings disappeared.

This recipe’s been my kitchen lifesaver for years, and I’d love to hear how it works in yours. Happy baking! And don’t forget to follow me on Pinterest.

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