Be sure to try my Italian Sausage Pasta recipe next!
Baked Ravioli
My favorite part about this recipe, (aside from how delicious it is), is the fact that you don’t have to boil the ravioli prior to assembling. 🤯 There is an abundance of sauce in this recipe that the ravioli cooks in while it’s in the oven. Not only does it make the ravioli super flavorful, but you can rest assure that the ravioli will be perfectly cooked without splitting and falling apart. 💥BONUS #1: Refrigerated or frozen ravioli works beautifully for this. Now about this meat sauce. It has a hint of creaminess to it which is a nice way to offset the acidity from the marinara, and the meat itself is flavored with the best combination of seasonings and subtle flavor enhancers, all of which makes this an above-average dish. 💥BONUS #2: You can also make it ahead of time and bake it up to 2 days later or freeze it for up to 3 months. Be sure to serve this with Garlic Bread with Cheese and try my Classic Lasagna or Lasagna Roll Ups recipe next!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook the ground beef, onions, seasonings, hot sauce, Worcestershire sauce, and garlic in a large skillet. Drain excess grease. Add 2 + 1/4 cups marinara sauce and half and half. Stir to combine and set aside. Spread 3/4 cup marinara sauce on the bottom of a 9 x 13-inch casserole dish and add half of the ravioli.
Top with half of the meat sauce and 1/2 cup mozzarella cheese.
Top with remaining ravioli and meat sauce.
Top with remaining cheese. Cover and bake at 350° for 35 minutes. Remove cover and broil at 450° for 1-2 minutes. Remove and serve!
Make Ahead Method
Refrigerator: Assemble the ravioli as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time. Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
Tried This Recipe?
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9 x 13-inch casserole dish– This is oven safe up to 500° Box Cheese Grater– Always grate the Parmesan from a wedge so that it melts and tastes the best Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Ove Gloves– These make it easy to transfer casseroles to and from the oven.
