This Baked Ravioli Casserole has saved the dinner hour in my home more times than I can count. It comes together in just a few minutes and bakes into the kind of hearty, cheesy dinner that smells so good everyone will run to the table without being called twice.
After years of trying different shortcuts that left me wishing for more flavor or better texture, I finally landed on this version. It skips the extra steps but still bakes into a casserole that tastes rich, cozy, and exactly what you need after a long day.
Ingredient and Substitution Info
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Ground Beef - I usually use 93/7 ground beef because there is less grease to drain off. You can also swap the beef for mild or hot Italian sausage if you want to add more spice or flavor.
- Frozen Ravioli - Frozen ravioli goes straight into the casserole without thawing. I usually stick with classic cheese ravioli, but you can have some fun trying different fillings like spinach, mushroom, or even meat-filled if you want a heartier dish.
- Marinara Sauce - Use your favorite jarred marinara to keep things simple, or if you have a little extra time, you can make your own homemade marinara sauce for an even richer flavor.
- Cheese - Freshly shredded cheese melts more smoothly and gives you that perfect stretchy layer. But if you are short on time, pre-shredded cheese works just fine.
Keep It Simple 🍃
If you are in a hurry, skip the onion, garlic, and beef. Just layer frozen ravioli, marinara, and cheese. It only takes a few minutes to put together and still tastes like something you spent time making.
Tips to Make the Best Baked Ravioli
Cook the Sauce
- For a casserole like this, you do not have to worry about perfect browning. The sauce and cheese bring it all together, so just cook the onion and beef at the same time to keep it simple.
- There's also no need to simmer the sauce. Just stir it in, and it will cook in the oven.
Layer and Bake
- Spread a little sauce on the bottom of the pan to keep the ravioli from sticking and help the bottom layer cook evenly.
- Do not worry about placing the ravioli perfectly. Just scatter them into a mostly even layer.
- Cover the ravioli completely with sauce so the pasta stays tender and does not dry out while baking.
Pro Tip: Spray the foil with nonstick spray so the cheese does not stick.
Make Ahead⏳
This casserole is so easy to prep ahead! Assemble it the day before, cover it with foil, and pop it in the fridge. When you're ready to bake, let it sit out while the oven preheats, and add a few extra minutes if it's still cold.
You can also freeze it (unbaked) for up to 3 months. Just thaw overnight in the fridge before baking.
Make it Special✨
To give this casserole a lasagna-like richness, add a creamy ricotta layer. Stir together 1 cup of ricotta cheese, 1 beaten egg, and ¼ teaspoon of salt, then spread it over the first layer of ravioli before adding more sauce and cheese.
It adds just the right amount of creaminess and flavor without taking any more time.
To keep dinner simple, I usually serve this casserole with a green salad and some garlic bread. It rounds out the meal without adding much extra work.
More Easy Dinner Recipes
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Recipe
Ravioli Casserole with Meat Sauce
Recipe by:Ingredients
- 1 pound (455 grams) ground beef
- 1 (70 grams) small yellow onion diced
- 2-3 (2-3) garlic cloves minced (or ½ teaspoon garlic powder)
- 1 tablespoon (5 grams) Italian seasoning
- 24 ounces (680 grams) marinara sauce
- 1 pound (455 grams) frozen ravioli
- 2 cups (224 grams) shredded mozzarella cheese
- ¾ cup (75 grams) grated parmesan cheese
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x13 baking dish with nonstick spray.
- Cook the ground beef and onion in a large skillet over medium heat until the beef is browned and the onion is softened, about 5–7 minutes. Add the minced garlic cloves and Italian seasoning and cook for 1 minute more. Stir in marinara sauce and remove from heat.1 pound ground beef, 1 small yellow onion, 2-3 garlic cloves, 1 tablespoon Italian seasoning, 24 ounces marinara sauce
- Spread a thin layer of the meat sauce in the bottom of the baking dish. Layer with half of the frozen ravioli, half of the remaining sauce, and half of the mozzarella. Repeat the layers, then sprinkle Parmesan cheese over the top.1 pound frozen ravioli, 2 cups shredded mozzarella cheese, ¾ cup grated parmesan cheese
- Cover the dish with aluminum foil sprayed with nonstick spray (to prevent the cheese from sticking). Bake covered for 25 minutes, then uncover and bake for an additional 10–15 minutes, until hot and bubbly.
- Let rest for a few minutes before serving.
Notes
Storage:
Let the casserole cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave in 45-second intervals or warm the whole dish in a 350°F (177°C) oven, covered with foil, until heated through.Make Ahead
You can assemble the casserole a day in advance. Cover tightly with foil and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed, adding 5-10 extra minutes if it’s still cold in the center.Recipe Variations
- Meatless: For a vegetarian version, skip the ground beef and layer the frozen ravioli with sauce and cheese.
- Choose Your Ravioli: Use your favorite ravioli filling. 5 cheese is always a hit, but sausage, chicken, beef, spinach, and other blends all work well and can give the casserole a unique twist each time.
- Add Ricotta: For a lasagna-style twist, stir together 1 cup ricotta, 1 beaten egg, and ¼ teaspoon salt. Spread it between the ravioli layers.
- Add Veggies: Sauté chopped zucchini, mushrooms, or spinach with the beef and onion for added flavor.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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