Baked Beef Ravioli
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!
Ingredients
- ½ onion (diced)
- 2-3 cloves garlic
- 1 pound ground beef
- ½ 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)
Instructions
- Preheat oven to 375°F. Spray a 9×13" pan with cooking spray.
- In large skillet over medium heat, saute diced onions until soft. Add 2-3 cloves garlic and stir for 1 minute. Next, add 1 pound beef and 1 pound sausage to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in 40 ounces sauce and 15 ounces crushed tomatoes.
- Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle 1 cup mozzarella cheese and 1 cup 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.
Notes
Use 1-2 jars of sauce, depending on how much you like.
Nutrition
Calories: 393kcal, Carbohydrates: 21g, Protein: 24g, Fat: 24g, Saturated Fat: 8g, Cholesterol: 71mg, Sodium: 1184mg, Potassium: 711mg, Fiber: 3g, Sugar: 8g, Vitamin A: 790IU, Vitamin C: 13.1mg, Calcium: 176mg, Iron: 5.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
