Baked Beef Ravioli – The perfect family friendly dinner any night of the week! Makes a great freezer meal and can be easily made in bulk. So cheesy, beefy and delicious!
We are pasta lovers at our house and especially love pasta recipes that can be thrown in the oven to bake. This ravioli lasagna is one of our go-to’s, as well as white chicken lasagna, cheesy baked ziti and creamy caprese pasta.
I’m so excited to share one of my favorite kid-friendly recipes with you today. Since my local, grass-fed organic beef was delivered a few weeks ago, I’ve been thumbing through some “oldies but goodies” recipes and came upon this beefy baked ravioli.
This beef ravioli recipe is one that my freezer club (that’s my small group of friends who cook and swap meals for each other once a month) has been making for years. I don’t know a man, woman or child alive who wouldn’t like this ravioli lasagna of sorts.
I hope you’ll give this baked ravioli a try and love it as much as our friends and family do! SO delicious!
Quick tips about beef ravioli
There are several things I think you’ll love about this ravioli lasagna recipe (besides that it’s comfort food at its best!). Check them out below.
- Using the cheese ravioli enables you to skip the ricotta cheese/egg mixture step which saves time and mess. I buy the fresh or dried cheese ravioli at Trader Joe’s because there are no additives unlike many of the frozen varieties. I’ve also found a yummy version at Costco.
- You can easily transform beef ravioli into a cheaper, easier, and vegetarian meal by leaving out the meat. Just add in some chopped spinach or vegetables.
- The baked ravioli freezes beautifully! That means it’s easy to make in bulk for your own family or to share with a friend, neighbor, or new mom who could benefit from a meal.
How to freeze ravioli lasagna
Be sure to double this ravioli lasagna bake and freeze the second one before baking for later. It’s a perfect weeknight meal and even provides leftovers for another meal or two. When ready to bake the ravioli lasagna, thaw in the fridge overnight. Baking time may take longer because it will be so cold, so factor in another 20-30 minutes to the cooking time.
Baked Beef Ravioli
- 1/2 onion (diced)
- 2-3 cloves garlic
- 1 pound ground beef (preferably grass-fed, organic)
- 1/2 pound pork sausage (preferably local, organic)
- 40 ounces spaghetti sauce (1- 2 jars; I like Newman’s Own Marinara)
- 15 ounces crushed Italian tomatoes (1 can)
- 2 cups mozzarella cheese (shredded)
- 2 cups Italian mix cheese (shredded; Romano, Parm, Asiago, etc)
- 10 ounces fresh cheese ravioli (2 packages, cooked al dente; I use Trader Joe’s)
- grated Parmesan cheese (optional for serving)
- Preheat oven to 375°F. Spray a 9×13 pan with cooking spray.
- In large skillet over medium heat, saute onions until soft. Add garlic and stir for 1 minute. Next, add beef and sausage to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in sauce and crushed tomatoes.
- Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle mozzarella cheese and Italian cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Add more cheese if desired.
- Cover ravioli lasagna with aluminum foil. Bake for 45 minutes or until hot. Take foil off and bake about 15 minutes more or until bubbly at edges.
- Let baked ravioli rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving if desired.