This baked beef ravioli is 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!
This is one of those dishes that’s perfect to have in the freezer to pull out for dinner on a super busy day. Simply pop it in the oven and serve it alongside some garlic bread and a chopped salad. And there you have it, dinner is served!
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 baked beef ravioli.
This 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. It’s so easy and delicious!
How to make baked ravioli
Make the sauce. Saute the onions and garlic, then add in the meat and cook until browned. Drain the grease, then stir in the crushed tomatoes.
Layer in pan. Spread a thin layer of meat sauce on the bottom of the pan, then evenly place a layer of ravioli on top. Sprinkle the cheese on top of the ravioli. Repeat the layers, ending with the last of the sauce on top. Add more cheese if desired.
Bake in oven. Cover with foil and bake at 375°F for about 45 minutes. Remove foil and bake an additional 15 minutes, or until the edges are bubbling. Remove from oven and let rest for about 10 minutes prior to slicing.
There are several things I think you’ll love about this easy ravioli bake (besides that it’s comfort food at its best!). Check them out below.
- Using the cheese ravioli saves time and mess. You can skip the ricotta cheese/egg mixture step that’s in the classic lasagna recipe. 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 make it vegetarian. Easily transform beef ravioli into a cheaper, easier and vegetarian meal by leaving out the meat and using a simple marinara sauce. Just add in some chopped spinach or vegetables.
- It 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.
Freezing + reheating beef ravioli
This is the perfect freezer meal! I often double the recipe and then freeze the second one before baking. It’s a perfect weeknight meal and even provides leftovers for another meal or two.
- Assemble as directed, however do not bake.
- Cover with foil and place the dish in the freezer.
- When ready to enjoy, thaw in the fridge overnight.
- Remove foil and bake according to directions. Baking time may take longer because it will be so cold, so factor in another 20-30 minutes to the cooking time.
More baked pasta dishes:
Baked Beef Ravioli
- 1/2 onion (diced)
- 2-3 cloves garlic
- 1 pound ground beef
- 1/2 pound pork sausage
- 40 ounces spaghetti sauce (1- 2 jars)
- 15 ounce can crushed Italian tomatoes
- 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.