Baked Ravioli

5 from 6 votes

No Boil Baked Ravioli made with frozen ravioli, rich meat sauce, and plenty of melted mozzarella. This easy 30 minute prep dinner bakes up bubbly, cheesy, and perfect for busy weeknights or feeding a hungry crowd.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: American, Italian

Keyword: baked ravioli

Servings:

Calories: 726kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

1 pound ground beef extra lean
salt and pepper to taste
1 tablespoon Italian seasoning
1 small onion finely chopped
3 cloves garlic minced
24 ounces marinara sauce 1 jar
½ cup heavy cream
1 pound frozen ravioli beef or cheese
2 cups mozzarella cheese shredded
fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Add the ground beef to a large skillet and brown over medium heat. Season with salt and pepper and Italian seasoning. Drain any excess grease, if needed.
To the beef, add the chopped onion and garlic. Cook until the onion is soft and translucent.
Stir in the marinara sauce and heavy cream to the beef mixture. Let it simmer for 10 minutes, until the sauce thickens slightly and the flavors are well combined.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Spread a layer of the creamy beef sauce on the bottom of the dish. Arrange a layer of frozen ravioli on top. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat the layers, ending with a final layer of sauce and cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Let the dish rest for a few minutes after baking. Sprinkle with freshly chopped parsley before serving.

Video

Notes

The Sauce Consistency: If your marinara sauce is naturally very thick, feel free to add a tablespoon or two of water along with the heavy cream. You want the sauce to be pourable so it can properly poach the frozen ravioli. If the sauce is too thick, the pasta won't have enough moisture to soften.
The "Doneness" Test: Every oven and every brand of frozen ravioli is slightly different. If you are unsure if it is done, use the fork test. Poke a fork into the center of the casserole. If it glides through the ravioli with zero resistance, the pasta is cooked. If it feels firm or "rubbery," put the foil back on and bake for another five to ten minutes.
Meat Substitutions: You can use Italian sausage, ground turkey, or even ground pork. If you choose a very lean meat like turkey, I recommend adding a splash of Worcestershire sauce or an extra half teaspoon of salt to the skillet to keep the flavor from falling flat.
Cheese Matters: I know the pre-shredded cheese in the bag is tempting, but it is coated in cellulose to prevent clumping. This means it will never give you that gooey, professional cheese pull. Take two minutes to shred a block of mozzarella yourself. You will thank me later.
Make Ahead Instructions: You can assemble this entire dish up to 24 hours in advance. Cover it tightly and keep it in the refrigerator. When you are ready to bake, you may need to add five to ten minutes to the "covered" portion of the bake time since you are starting with a cold dish and cold sauce.
Storing and Freezing: This casserole freezes beautifully. Once it is baked and cooled, you can freeze individual portions in airtight containers for up to 3 months. To reheat, let it thaw in the fridge overnight and pop it in the oven at 350°F until the cheese is bubbly again.

Nutrition