This easy baked ravioli recipe layers a beefy marinara sauce, cheese ravioli, and two types of cheese. Topped with parmesan and baked until bubbling, it’s the perfect make-ahead comfort food dish the whole family will love!
For more baked pasta recipes, try our Italian stuffed shells and Italian zucchini spaghetti bake.
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Easy Baked Ravioli
This easy ravioli bake is one recipe I know my whole family will always agree on! My kids love the layers of beefy cheesy goodness, and I love that it’s quick to prepare and can even be assembled in advance.
Unlike traditional ravioli recipes that require you to hover over the stove and prepare multiple components, this recipe combines everything at once. It’s similar to my baked turkey lasagna but a whole lot quicker to make. You don’t even have to thaw the pasta!
As a result, you can have dinner on the table in under an hour. Plus, leftovers store and reheat well for a quick dinner you can look forward to for several days.
Pair your ravioli with a side salad and crusty sourdough garlic bread, and you’ll feel like you’re dining at your favorite Italian restaurant!
Ravioli Bake Ingredients
See the recipe card for full information on ingredients and quantities.
- Ground beef: A great source of protein. Feel free to substitute ground turkey or ground chicken instead.
- Garlic: Make sure the garlic is fresh and smells strongly of garlic for the best results.
- Italian seasoning: Versatile blend of herbs all in one.
- Marinara sauce: Store-bought sauce is fine.
- Ravioli: Use frozen cheese ravioli.
- Cheese: Use shredded Monterrey Jack and shredded mozzarella cheese for layering, and add parmesan on top of the ravioli just before baking.
How to Make Easy Ravioli Bake Ahead of Time
This ravioli recipe is great to prepare a day in advance and can be a lifesaver on busy nights. Simply 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 you’re ready to bake, take out the ravioli from the refrigerator while the oven preheats, and bake uncovered as normal.
Baked Ravioli Recipe Tips
- Adjust the baking time: The exact baking time will vary depending on your oven and the type of ravioli. If using thawed ravioli, start checking for doneness around the 25-minute mark, and adjust as needed.
- Layer evenly: If possible, try to arrange the ravioli pieces in a single layer, but don’t stress if they overlap slightly. You just don’t want the ravioli pieces directly on top of one another.
- Prevent burning: If the top of the ravioli begins to cook too quickly, cover it with foil, and continue to bake until the ravioli is tender and the dish is bubbling.
How to Store Ravioli Bake
Store leftovers in an airtight container or covered with foil in the refrigerator for 4-5 days. Or, freeze baked ravioli for up to 3 months!
Thaw frozen leftovers in the fridge overnight. Then, reheat individual portions in 30-second increments in the microwave. Or, warm a larger batch in the oven at 350F just until it is heated through.
If you try our baked ravioli recipe, please leave a star rating and a comment letting us know how you liked the recipe.
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.
- 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
