Oh my gosh, you HAVE to try this cheesy baked ravioli—it’s the ultimate cozy dinner that comes together in no time! I first made this dish years ago when my kids were little and begging for “something cheesy,” and now it’s our go-to weeknight lifesaver. Picture this: layers of tender ravioli swimming in rich meat sauce, topped with bubbling mozzarella that stretches for miles when you scoop it out. It’s like lasagna’s easier, cheesier cousin that everyone at the table adores. The best part? You probably have most ingredients sitting in your fridge or pantry right now!
Why You’ll Love This Cheesy Baked Ravioli
Trust me, this dish is a game-changer—here’s why:
- Weeknight hero: Throw it together in 15 minutes flat (even faster if you cheat with pre-minced garlic like I sometimes do!).
- Flavor bomb: That golden cheese crust? The savory meat sauce? Absolute magic.
- Kid-approved: My picky eater actually asks for seconds—miraculous!
- One-dish wonder: Minimal cleanup means more time for… well, not doing dishes.
- Leftovers heaven: Tastes even better the next day (if it lasts that long).
Seriously—this recipe’s the culinary equivalent of a cozy blanket.
Ingredients for Cheesy Baked Ravioli
Gather these simple ingredients—I promise you won’t need anything fancy!
- 24 oz refrigerated cheese ravioli (not frozen—trust me, the texture makes all the difference)
- 1 lb ground beef (I use 80/20 for the best flavor, but lean works too)
- 1 tablespoon olive oil (or whatever oil you’ve got—I’ve used butter in a pinch!)
- 1 small onion, diced (yellow or white—no need to be perfect here)
- 3 cloves garlic, minced (or 1 heaping teaspoon from the jar—I won’t judge)
- 24 oz marinara sauce (store-bought is fine—my secret? Rao’s Homemade)
- 1 teaspoon Italian seasoning (shake it right from the jar like I do)
- ½ teaspoon salt (plus more to taste—always taste as you go!)
- ½ teaspoon black pepper (freshly ground if you’re feeling fancy)
- 1½ cups shredded mozzarella cheese (the more the merrier—I sometimes sneak in extra)
- ½ cup grated Parmesan cheese (the real stuff, not the powder—worth it!)
- 1 tablespoon fresh parsley, chopped (optional but pretty—dried works in a pinch)
See? Nothing crazy—just good, honest ingredients that come together like a dream.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this cheesy baked ravioli! Just grab:
- A large skillet (for browning that glorious beef)
- 9×13 inch baking dish (or whatever oven-safe pan you’ve got—I’ve used a deep pie dish in a pinch!)
- Aluminum foil (to trap all that cheesy goodness while it bakes)
- Wooden spoon (or whatever stirrer lives in your drawer)
That’s it! Now let’s get cooking.
How to Make Cheesy Baked Ravioli
Okay, let’s dive into making this cheesy masterpiece! It’s so simple you’ll wonder why you ever ordered takeout. Just follow these easy steps—I promise it’s foolproof.
Step 1: Brown the Ground Beef
First, crank your oven to 375°F—this gives it time to heat up while you work. Now grab that skillet and heat the olive oil over medium. Toss in the ground beef and break it up with your spoon (I use a potato masher when I’m feeling lazy). Cook until it’s nicely browned—about 5 minutes. Drain off most of the grease (leave just a tablespoon for flavor), then add the onions. Cook those until they’re soft and translucent, about 3 minutes. Now stir in the garlic—oh, that smell!—for just 30 seconds until fragrant. Don’t let it burn!
Step 2: Layer the Ravioli and Sauce
Now the fun part! Stir the marinara sauce, Italian seasoning, salt, and pepper into your beef mixture. Let it simmer for 5 minutes—this marries all those flavors beautifully. Grab your baking dish and spread a thin layer of sauce on the bottom (this prevents sticking). Arrange half the ravioli in a single layer—no need to be perfect! Spoon half the remaining sauce over them, then sprinkle with half the cheeses. Repeat with remaining ravioli, sauce, and cheeses. The top cheese layer should look gloriously excessive—that’s how you know you’re doing it right!
Step 3: Bake to Perfection
Cover tightly with foil—this traps steam to cook the ravioli through without drying out. Bake for 25 minutes, then remove the foil. Now the magic happens! Bake uncovered for another 10 minutes until the cheese is golden and bubbly. If you’re feeling fancy, broil for 1-2 minutes at the end for extra crispiness (watch closely—it burns fast!). Let it rest 5 minutes before serving—this helps the layers set. Sprinkle with parsley if using, then dig in while it’s piping hot!
Tips for the Best Cheesy Baked Ravioli
After making this dish about a hundred times (no exaggeration—my family DEMANDS it weekly), here are my can’t-live-without tips:
- Let it rest! Those 5 minutes after baking are crucial—they let the layers settle so you get perfect slices instead of cheesy lava flows.
- Fresh herbs make magic: That parsley isn’t just decoration—the bright flavor cuts through the richness. Basil works wonders too!
- Taste as you go: Sauce too acidic? Pinch of sugar. Need more zing? Extra garlic powder or red pepper flakes.
- Cheese matters: Freshly grated melts better than pre-shredded (those anti-caking agents are sneaky texture ruiners).
Oh—and always make extra. Trust me, you’ll want leftovers for midnight fridge raids!
Variations and Substitutions
Oh, the possibilities! This cheesy baked ravioli is like a blank canvas—here’s how I’ve tweaked it over the years when pantry raids or picky eaters demanded creativity:
- Meat swaps: Ground turkey or Italian sausage work beautifully (just boost the seasoning a bit). Vegetarian? Skip meat entirely—the cheese ravioli packs plenty of protein!
- Ravioli rebels: Spinach or mushroom stuffed ravioli add lovely depth (my sister swears by butternut squash ones in fall).
- Dairy-free dream: Vegan cheese melts surprisingly well here—I’ve fooled lactose-intolerant friends with Violife mozzarella.
- Sauce adventures: Swap marinara for Alfredo or pesto for a creamy twist—total game-changer on lazy Fridays!
The moral? Make it yours—that’s half the fun!
Serving Suggestions
This cheesy baked ravioli is a meal all on its own, but a few sides turn it into a feast! I always pair it with garlic bread—nothing fancy, just store-bought brushed with garlic butter. A simple green salad with tangy vinaigrette cuts through the richness perfectly. On crazy nights? Just grab some carrot sticks and call it balanced—no judgment here!
Storing and Reheating
Here’s how to keep that cheesy goodness tasting fresh (because let’s be real—you’ll want leftovers!):
- Fridge: Store in an airtight container for up to 3 days. I always tuck a piece of parchment paper on top—keeps the cheese from sticking to the lid.
- Freezer: Wrap tightly in foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating (trust me—no one likes icy ravioli!).
- Reheating: Microwave single portions in 30-second bursts, or bake at 350°F covered with foil until heated through. Pro tip: Add a splash of water to prevent drying out!
P.S. The flavors actually deepen overnight—leftovers might be better than the first serving!
Nutritional Information
Here’s the scoop per serving (about 1/6th of the dish)—but remember, these are just estimates! Your actual numbers will dance a bit depending on brands and how generous you are with that cheese.
- 520 calories
- 25g fat (10g saturated)
- 45g carbs (4g fiber, 8g sugar)
- 28g protein
Nutritional values are estimates and vary based on ingredients used—especially if you, like me, “accidentally” add extra cheese!
Frequently Asked Questions
Over the years, I’ve gotten tons of questions about this cheesy baked ravioli—here are the ones that pop up most often with my tried-and-true answers!
Can I use frozen ravioli instead of fresh?
Technically yes, but I don’t recommend it—frozen ravioli tends to get mushy when baked. If you must use frozen, skip boiling them first (they’ll cook in the sauce). Just add 5-10 extra baking minutes and check for doneness with a fork.
How can I make this ahead for busy nights?
You’re speaking my language! Assemble the whole dish up to 24 hours ahead—just cover and refrigerate. When ready, bake straight from the fridge (add 5-10 minutes to the covered baking time). The sauce soaks into the ravioli beautifully overnight!
What’s the best way to reheat leftovers?
Microwave works in a pinch, but for that just-baked texture, I reheat portions in a 350°F oven covered with foil (about 15 minutes). Sprinkle a little extra cheese on top—it revives the magic!
Can I turn this into a ravioli lasagna with more layers?
Absolutely! Use a deeper dish and add more layers—just keep the sauce-to-ravioli ratio balanced so it doesn’t dry out. I sometimes add ricotta between layers for extra decadence (like my Nonna used to do!).
What if I don’t have ground beef?
No sweat—Italian sausage, ground turkey, or even meatless crumbles work great! For vegetarian versions, I’ll sauté mushrooms or zucchini with the onions for extra heartiness.
Share Your Cheesy Baked Ravioli
I’d love to see your cheesy masterpiece! Snap a pic, leave a comment, or tag me—nothing makes me happier than hearing how your family devoured this dish. Happy baking!
You can find more easy recipes on Pinterest.
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Irresistible Cheesy Baked Ravioli in 45 Minutes Flat
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A comforting and cheesy baked ravioli dish layered with ground beef, marinara sauce, and melted mozzarella and Parmesan cheese.
Ingredients
- 24 oz refrigerated cheese ravioli
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess grease.
- Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Spread a thin layer of meat sauce in the bottom of a baking dish.
- Add a layer of ravioli, then spoon more meat sauce over the top.
- Sprinkle with mozzarella and Parmesan cheese.
- Repeat layers until ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use fresh ravioli for best texture.
- Adjust seasoning to taste.
- Let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: cheesy baked ravioli, easy ravioli bake, ravioli lasagna, cheesy pasta bake, ground beef ravioli, family dinner pasta