Description
Skip the fuss and dive into layers of cheesy, saucy perfection with this easy baked ravioli recipe! Tender ravioli is smothered in a rich marinara sauce, blanketed with gooey mozzarella, and baked until golden and bubbly.
Ingredients
Scale
- 1 lb. ground beef
- 3 garlic cloves, minced
- 1 Tbsp. Italian seasoning
- 24 oz. plain marinara sauce
- 20 oz. frozen cheese ravioli, no need to thaw out
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Kosher salt and fresh black pepper, to taste
- Fresh chopped parsley, for garnish, optional
Instructions
- Preheat the oven to 350 degrees F.
- In a large deep skillet or saute pan, cook beef over medium-high heat, stirring and breaking up lumps, until no longer pink. Drain grease.
- Stir in garlic and Italian seasoning and, lightly season the meat mixture with salt and pepper, to taste. Cook just until fragrant, about 30 seconds, while stirring constantly.
- Stir in marinara sauce and let the mixture come to a simmer. Remove the pan off the heat.
- Spread the smallest amount of meat sauce on the bottom of a 9X13 baking dish. You want just enough sauce for ravioli to stick to something. Arrange half of the ravioli over the sauce (it’s okay if some of the ravioli is overlapping), and add half of the sauce and half of the Monterey Jack and mozzarella cheese. Add the rest of the ravioli over the cheese, followed by the rest of the sauce, and both cheeses. Top with Parmesan cheese.
- Cover the baking dish tightly with aluminum foil and bake until ravioli is tender and bubbling, about 30-35 minutes. If using refrigerated ravioli, start checking for doneness around 25 minutes. Serve garnished with parsley, if desired.
Notes
- Meat: Feel free to use ground chicken or turkey instead of beef.
- Ravioli: If using refrigerated ravioli instead of frozen, reduce the baking time by about 5-10 minutes since they cook faster. To prevent overcooking, check that the cheese is melted and bubbly, and the ravioli is heated through without becoming too soft.
- Make Ahead: Prepare the meat sauce. Then, layer all the ingredients in a baking dish. Instead of baking, cover the dish with foil, and store it in the fridge. When ready to bake, take out the ravioli from the refrigerator while the oven preheats, and bake uncovered as normal.
- Leftovers: Refrigerate for up to 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: approx 2 cups
- Calories: 347
- Sugar: 9.4 g
- Sodium: 1148.8 mg
- Fat: 13.1 g
- Carbohydrates: 23.3 g
- Protein: 33.3 g
- Cholesterol: 75.6 mg