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Baked Ravioli
February 22, 2022
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Pull up a chair and enjoy my Easy Baked Ravioli Recipe! Fresh ravioli is covered in a semi-homemade tomato sauce topped with cheese and then baked until hot and bubbly. Like a cross between Classic Lasagna and Baked Ziti but made in about half the time. Yum!
Baked Ravioli: Recipe Notes
Italian Sausage Can Be Substituted For Ground Beef
When it comes to making the sauce for this baked ravioli, it really just comes down to preference. I love using ground beef because it’s what I grew up eating, but if you love the taste of Italian Sausage, use that. Just be sure to drain off any excess fat for Italian Sausage (or any ground beef over 90/10).
Use Fresh Ravioli
While frozen ravioli can be easier to find, I do not recommend using them in this recipe. As it bakes, it will add too much moisture to the dish and will result in a watery mess. (Ever had a watery lasagna? Not good.) Using fresh ravioli is key to success. It will soak up any extra liquid in the sauce as it bakes and give you a delicious finished product.
Adding Veggies
You can absolutely add some veggies into the sauce if you’re wanting to add in some nutrition. Some good options would be zucchini, spinach, mushrooms, riced cauliflower, carrots, or bell peppers. Because the sauce is red, most veggies will melt right into the sauce and go undetected, as long as you cut them small.
How to Make Baked Ravioli
For all of the nitty-gritty details on how to make Baked Ravioli, see the recipe card down below 🙂
Make the Sauce
Spray a large, nonstick skillet with cooking spray and place over medium heat. Add in the diced onion and ground beef. Sprinkle with salt and pepper. Break apart the meat as it browns.
Once the meat is completely browned, add in marinara sauce, petite diced tomatoes, water, more salt & pepper, and seasonings. Bring to boil, then reduce to simmer. You will want to cook this for at least 10 minutes. It’s ok if it’s a little watery because the ravioli will absorb that extra moisture to cook in the oven.
Layer the Ravioli
Preheat oven to 375 degrees F. Then spray a 9×13 baking dish with cooking spray. Layer 15 oz of fresh ravioli in the bottom of the pan. Top with half of the sauce and half of the grated cheese. Top with remaining ravioli, sauce, and cheese.
Bake
Cover with lightly greased foil (to prevent the cheese from sticking) and bake for 30 minutes. Remove the foil and cook another 10 minutes to brown the cheese. Alternately, you can broil for 1 minute.
Let the baked ravioli rest 10 minutes before serving.
What to Serve with Baked Ravioli
Baked Ravioli goes great with a salad, roasted veggies, bread, or just by itself! Consider making these side dishes alongside to make it a full meal:
Storing and Reheating Instructions
Baked Ravioli can be stored in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or in the oven until heated through.
It can also be frozen for up to 3 months! I would highly suggest assembling this dish in a disposable foil casserole dish, that way you can go straight from the freezer to the oven worry-free!
More Pasta Recipes to Try!
The printable recipe card is down below, enjoy and have a great day!
Baked Ravioli
Ravioli covered in a semi-homemade tomato sauce topped with cheese and then baked until hot and melty this is my Easy Baked Ravioli Recipe!
Ingredients
For the Sauce:
- 1 yellow onion diced
- 1 pound ground beef* I used 96/4
- 25 oz marinara sauce
- 14.5 oz petite diced tomatoes 1 can
- 1/2 cup cold water
- salt & pepper to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
For the Baked Ravioli
- 30 oz refrigerated ravioli
- 8 oz mozzarella cheese grated
Equipment
- 1 9×13 baking pan
Instructions
Make the Sauce
- Spray a large, nonstick skillet with cooking spray and place over medium heat. Add in the diced onion and ground beef. Sprinkle with salt and pepper. Break apart the meat as it browns.
- Once meat is completely browned, add in marinara sauce, petite diced tomatoes, water, more salt & pepper and seasonings. Bring to boil, then reduce to simmer. You will want to cook this for at least 10 minutes. It's ok if its a little watery because the ravioli will absorb that extra moisture to cook in the oven.
Layer the Ravioli
- Preheat oven to 375 degrees F. Spray a 9×13 baking dish with cooking spray. Layer 15 oz of fresh ravioli in the bottom of the pan. Top with half of the sauce and half of the grated cheese. Top with remaining ravioli, sauce and cheese.
Bake
- Cover with lightly greased foil (to prevent the cheese from sticking) and bake 30 minutes. Remove the foil and cook another 10 minutes to brown the cheese. Alternately, you can broil for 1 minute.
- Let the baked ravioli rest 10 minutes before serving.
Notes
*I use an extra low-fat ground beef, but if you are using a 90/10 or variety with a different ratio of meat to fat, you will want to drain off the fat. Cook the ground beef first, drain, then add in the onions and cook the sauce according to recipe directions.
Nutrition
Calories: 561kcal | Carbohydrates: 54g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1405mg | Potassium: 686mg | Fiber: 6g | Sugar: 9g | Vitamin A: 689IU | Vitamin C: 12mg | Calcium: 207mg | Iron: 14mg
I tried the Baked Ravioli it was delicious. I followed the recipe maybe added a little more cheese.
My family loved it we will definitely bake this again. Thank you for all your recipes you post.
This is very good, especially for how simple it is. Great for those nights when you don’t have time for lasagna from scratch and I love the flexibility. I did ground beef with mozzarella ravioli this time but next time will try sausage with mushrooom or spinach ravioli. Solid recipe…parents and kids agree.
I’m definitely going to try this! Do you suggest cheese stuffed or meat stuffed ravioli. Also, what is a brand that you would use for this? Thanks, Anne
I used a cheese and spinach filled ravioli, but honestly anything that you think would be good could potentially work. There is already meat in the sauce, so the cheese in the filling is a nice contrast.