Description
This hearty baked ravioli casserole combines seasoned ground beef, creamy marinara sauce, and melted mozzarella cheese layered with tender refrigerated ravioli. It’s an easy, comforting Italian-American dish perfect for a family dinner, featuring rich flavors baked to bubbly perfection and finished with a golden broiled top.
Ingredients
Meat Mixture
- 3/4 lb. ground beef
- Salt and pepper to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1 teaspoon hot sauce (mild, adds flavor without heat)
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Sauce and Assembly
- 24 oz. marinara sauce
- 1/2 cup half and half
- 2 cups mozzarella cheese, divided
- 20 oz. refrigerated ravioli (uncooked)
Instructions
- Preheat the oven. Set your oven to 350°F to get it ready for baking your casserole.
- Cook and season the ground beef. In a large skillet over medium-high heat, season the ground beef with salt and pepper. Cook and crumble it for about 3 minutes until starting to brown. Then add onion powder, dried basil, dried oregano, mustard powder, hot sauce, Worcestershire sauce, and diced onions. Cook all together for about 5 more minutes, stirring occasionally. Add the minced garlic and cook for an additional 1 minute. Tilt the skillet and spoon out any excess grease. Reduce the heat to low.
- Combine meat with marinara and half and half. Spread 3/4 cup of marinara sauce at the bottom of a 9 x 13-inch casserole dish. Pour the remaining marinara sauce into the skillet with the meat. Add the half and half and stir well to blend the creamy sauce with the meat. Remove skillet from heat.
- Layer the ravioli and sauce. Arrange half of the uncooked refrigerated ravioli in a single layer on the bottom of the casserole dish. Spoon half of the meat sauce mixture over the ravioli. Sprinkle 1/2 cup of the mozzarella cheese evenly on top.
- Add the second ravioli layer and top with sauce and cheese. Lay the remaining ravioli over the first layer, then spoon the remaining meat sauce on top. Finish by sprinkling the remaining mozzarella cheese evenly over the top.
- Cover and bake. Cover the casserole loosely with foil. If using foil, spray the side that touches the cheese with non-stick cooking spray to avoid sticking. Bake in the preheated oven for 35 minutes.
- Broil to brown the cheese. After baking, remove the cover and set the oven to broil at 450°F. Broil the top for 1 to 2 minutes until the cheese is bubbly and lightly golden. Watch carefully to prevent burning.
- Serve. Remove the casserole from the oven and let it cool slightly before serving. Enjoy your delicious baked ravioli!
Notes
- Use refrigerated ravioli for best texture; no need to boil before baking.
- You can substitute half and half with light cream or whole milk for a lighter dish.
- Broiling time is very short—stay attentive to avoid burning the cheese.
- Feel free to add chopped fresh basil or parsley on top after baking for added freshness.
- Colder assembled casserole can be stored and baked later; just increase baking time slightly.
