I’m excited to share this comforting Easy Cheesy Baked Ravioli—a simple and satisfying casserole featuring layers of cheese ravioli, seasoned ground beef, marinara sauce, mozzarella, and parmesan that bakes into a bubbly, cheesy delight.
Why I’ll Love This Recipe
I love how this “lazy lasagna” simplifies dinner. There’s no need to pre-boil the ravioli, which saves me time and cleanup. It’s a hearty, budget-friendly meal with all the flavors of a traditional baked pasta dish, but way less effort. The cheese gets perfectly melted and golden on top, and the layers stay rich and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:
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1 tablespoon olive oil
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½ medium onion, chopped
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1 pound extra lean ground beef
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3–4 cloves garlic, minced
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Salt & pepper, to taste
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3 cups marinara sauce, divided
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20 oz uncooked cheese ravioli
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2 cups shredded mozzarella cheese
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1 cup freshly grated parmesan cheese
Directions
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I preheat the oven to 350 °F and position the rack in the top third.
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I heat the olive oil in a skillet over medium-high and sauté the chopped onion for 4–5 minutes.
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I add the ground beef and garlic, cooking until the meat is browned. If needed, I drain the excess fat and season with salt and pepper.
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I stir in 2 cups of marinara sauce and let it heat through.
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In a greased 9×13 inch baking dish, I spread the remaining 1 cup of marinara sauce over the bottom.
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I layer in half the ravioli, then half the meat sauce, and sprinkle half of the mozzarella and parmesan on top. I repeat the layers, ending with the remaining cheese.
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I cover the dish with foil and bake for 30 minutes. Then I remove the foil and broil for a few minutes until the cheese is bubbly and golden.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour
Variations
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I swap the cheese ravioli for spinach ravioli when I want a little green.
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Sometimes I use ground turkey instead of beef—it’s lighter but still flavorful.
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I switch up the cheese by adding a bit of cheddar for a sharper bite.
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I also add red pepper flakes or Italian seasoning to the meat sauce for an extra kick.
Storage/Reheating
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I store leftovers in the fridge for up to 3 days in an airtight container.
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To reheat, I cover the dish with foil and warm it in the oven at 350 °F until heated through.
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I don’t recommend freezing leftovers since the ravioli texture can get mushy after thawing.
FAQs
What kind of ravioli should I use?
I use cheese ravioli for a classic taste, but I can easily swap in spinach or mushroom varieties for a change.
Can I use frozen ravioli?
Yes, I just bake the dish longer—about 10 to 15 extra minutes—to ensure the ravioli cook through.
Can I make this ahead of time?
Absolutely. I assemble the whole dish, cover it, and keep it in the fridge for a day before baking. When ready, I bake it as usual.
Do I have to use ground beef?
No. I sometimes substitute with ground turkey, and it still turns out hearty and delicious.
Can I add vegetables to this recipe?
Yes, I like adding sautéed mushrooms, spinach, or zucchini for a bit more nutrition and texture.
Conclusion
This baked ravioli is one of my go-to comfort meals. It’s easy, cheesy, and satisfying—perfect for busy nights when I want something warm and filling without too much fuss. The best part? It feels like lasagna but comes together in half the time. I love how versatile it is and how well it feeds a crowd or provides leftovers for the next day.
