If you’re craving a cozy, comforting Italian dinner that’s surprisingly easy to throw together, you’re going to love this Baked Ravioli with Meat Sauce Recipe. I promise it’s one of those dishes that looks like you spent hours in the kitchen, but it’s totally doable on a weeknight. Rich meat sauce, gooey mozzarella, and pillowy ravioli baked to bubbly perfection—what more could you ask for? Keep reading, and I’ll share all my tips to help you nail this yummy meal every time.
Why You’ll Love This Recipe
- Crazy delicious flavors: The blend of seasoned ground beef with herbs, Worcestershire, and marinara creates a sauce that’s bursting with depth.
- Easy to make: It’s mostly just layering in a casserole dish and baking—no complicated pasta-making needed.
- Family favorite: My family goes absolutely crazy for this dish, and the leftovers disappear fast.
- Make ahead friendly: You can prep everything in advance and bake it later, perfect for busy days or guests.
Ingredients You’ll Need
When it comes to this Baked Ravioli with Meat Sauce Recipe, the ingredients are straightforward but play off each other beautifully. I like using refrigerated ravioli since it cooks well in the sauce and holds up when baked. Fresh aromatics like onion and garlic add a tasty punch, and a bit of hot sauce and Worcestershire bring it all together for a rich, savory sauce.
- Ground beef: I recommend 80/20 for a nice fat content that keeps the sauce juicy and flavorful.
- Salt and pepper: Simple seasonings that are crucial for enhancing every flavor layer.
- Onion powder, dried basil, dried oregano, and mustard powder: These dried herbs and spices add a lovely Italian flair and depth.
- Hot sauce: Don’t worry—it’s more about flavor than heat here. Adds complexity.
- Worcestershire sauce: This ingredient is my secret weapon for savory, umami richness.
- Yellow onion: Diced finely so it cooks down beautifully into the sauce.
- Garlic: Fresh minced garlic always makes a difference in homemade meat sauces.
- Marinara sauce: Use your favorite jarred sauce or homemade if you’re feeling fancy.
- Half and half: Adds creaminess and balances the acidity from the sauce.
- Mozzarella cheese: Fresh is best, but shredded works great too for gooey melty goodness.
- Refrigerated ravioli: Cheese or meat-filled ravioli both work well; just pick your favorite!
Variations
One of my favorite things about this Baked Ravioli with Meat Sauce Recipe is how easy it is to make it your own. I’ve tried a few tweaks based on what was in my fridge or dietary needs, and honestly, it’s always a hit. Don’t be afraid to get creative!
- Meat alternatives: I’ve swapped ground beef for Italian sausage or ground turkey when I wanted to lighten it up—or just a different flavor vibe.
- Cheese variations: Mixing in some Parmesan or ricotta with mozzarella can make it extra cheesy and luscious.
- Vegetable boost: Adding sautéed mushrooms, spinach, or zucchini to the meat sauce is a great way to sneak in veggies.
- Spice it up: Play with the hot sauce amount or add crushed red pepper flakes if you want more kick.
How to Make Baked Ravioli with Meat Sauce Recipe
Step 1: Brown the Beef and Build the Sauce
Start by seasoning your ground beef generously with salt and pepper, then cook it over medium-high heat until it’s nicely browned and broken into crumbles—about 3 minutes. Adding those dried herbs, hot sauce, and Worcestershire next infuses incredible flavor that you might not expect at first, but trust me, it’s what sets this sauce apart. Toss in the onions and cook for about 5 minutes to soften and sweeten things, then add garlic for the last minute. Don’t forget to tilt your pan and spoon out the extra grease—that way your sauce stays rich without being greasy. Reduce the heat to low and get ready to bring the marinara and half and half in.
Step 2: Layer the Ravioli and Meat Sauce
Grab a 9×13 casserole dish and spread about ¾ cup of marinara sauce on the bottom—this stops things from sticking and adds moisture. Then arrange half the uncooked ravioli over the sauce. Pour half the meat sauce evenly over that, and sprinkle ½ cup of mozzarella on top. Repeat this layering with the remaining ravioli, meat sauce, and mozzarella cheese. I love this part because it’s like building a cheesy, saucy lasagna but way easier.
Step 3: Bake and Finish with a Broil
Cover your dish—if you’re using foil, spray the underside with non-stick spray to prevent it from sticking to the cheese—and bake it at 350°F for 35 minutes. This steams everything to perfection and allows the ravioli to cook through. When the timer goes off, pull off the cover and switch to broil at 450°F for just 1-2 minutes to brown and bubble the cheese on top. Keep an eagle eye here because it can burn quickly. Once it’s golden and bubbly, take it out and get ready to dig in!
Pro Tips for Making Baked Ravioli with Meat Sauce Recipe
- Don’t skip half and half: This little addition makes the sauce creamy without overpowering the tomato flavor.
- Spray your foil: Prevents that annoying stuck cheese layer on the foil—game changer when broiling.
- Watch the broil carefully: Cheese can go from perfect to burnt in seconds, so stay close!
- Use refrigerated ravioli for best texture: Frozen works but refrigerated keeps a better bite after baking.
How to Serve Baked Ravioli with Meat Sauce Recipe
Garnishes
I usually top mine with a sprinkle of freshly chopped basil or parsley because it adds a pop of color and fresh herbal brightness that cuts through the richness. A dusting of grated Parmesan is also a lovely finishing touch that ups the flavor and messes with no one.
Side Dishes
For sides, I like a simple green salad with a tangy vinaigrette to balance the dish, or roasted vegetables like asparagus or broccoli. Garlic bread or crusty Italian bread are always winners to mop up extra sauce.
Creative Ways to Present
When serving this Baked Ravioli with Meat Sauce Recipe for a special occasion, I sometimes bake it in individual ramekins or small cast-iron skillets for a cute personal touch. It’s fun and feels fancy without extra work, plus everyone loves their own little bubbly portion.
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftovers in an airtight container in the fridge, and it keeps really well for up to 3 days. The flavors actually meld even more, so leftovers often taste even better the next day!
Freezing
This meal freezes beautifully—just assemble the casserole but don’t bake it. Cover tightly with foil and freeze for up to 2 months. When ready, bake from frozen, adding a little extra time and keeping it covered until it’s bubbly and cooked through.
Reheating
I usually reheat leftovers in the oven at 350°F to keep the cheese melty and the layers intact. Microwaving works in a pinch but can sometimes make the ravioli a bit soggy. To keep it crispier, add a few minutes under the broiler at the end.
FAQs
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Can I use frozen ravioli for the Baked Ravioli with Meat Sauce Recipe?
Yes! Frozen ravioli works just fine, but you might need to add a few extra minutes to the baking time to ensure it cooks through. The texture can be a little softer compared to refrigerated ravioli, but it’s still delicious and convenient.
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Can I make the meat sauce ahead of time?
Absolutely. You can prepare the meat sauce a day or two in advance and refrigerate it. When you’re ready to bake, just layer everything as directed. This makes weeknight dinners a breeze since most of the work is done!
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What if I don’t have half and half—can I substitute?
If you don’t have half and half on hand, a mix of milk and a little heavy cream works well too. It adds the same creamy richness that helps balance the tangy marinara.
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How do I prevent the cheese from sticking to the foil when baking?
Here’s my trick: spray the underside of the foil with non-stick cooking spray before covering the dish. This simple step saves you from tearing off melted cheese when you remove the foil after baking.
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Can I add vegetables to this Baked Ravioli with Meat Sauce Recipe?
For sure! I love stirring in mushrooms, spinach, or zucchini into the meat sauce for extra flavor and nutrition. Just sauté them with the onions before adding garlic and sauce.
Final Thoughts
This Baked Ravioli with Meat Sauce Recipe is one of those perfect dishes you can whip up when you want comfort food without a mountain of work. I love how the cheese melts into layers and that rich meat sauce makes every bite so satisfying. If you’re looking to impress the family or just treat yourself to an easy Italian classic, this one’s going to become a regular in your dinner rotation. Trust me—you’ll come back to it again and again.
Print
Baked Ravioli with Meat Sauce Recipe
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This easy and comforting Baked Ravioli recipe combines seasoned ground beef, marinara sauce, creamy half and half, and melty mozzarella cheese layered with refrigerated ravioli and baked to perfection. It’s a hearty, cheesy casserole perfect for a family dinner and can be made ahead or frozen for convenience.
Ingredients
Meat and Seasonings
- 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 (doesn’t make it spicy)
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Sauce and Cheese
- 24 oz. marinara sauce
- 1/2 cup half and half
- 2 cups mozzarella cheese, divided
Pasta
- 20 oz. refrigerated ravioli (uncooked)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the Ground Beef: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the beef, cooking and crumbling it for about 3 minutes until starting to brown.
- Add Seasonings and Vegetables: To the beef, add onion powder, dried basil, dried oregano, mustard powder, hot sauce, Worcestershire sauce, and diced onion. Cook for an additional 5 minutes, stirring occasionally. Then add minced garlic and cook for 1 more minute to develop flavor.
- Drain Excess Grease: Tilt the skillet carefully and spoon out any excess grease to reduce fat content, then reduce heat to low.
- Prepare Sauce Mixture: Spread 3/4 cup of marinara sauce evenly on the bottom of a 9 x 13-inch casserole dish. Add the remaining marinara sauce and half and half into the skillet with the meat mixture. Stir well to combine, then remove from heat.
- Layer the Casserole: Arrange half of the uncooked ravioli in a single layer on top of the sauce in the casserole dish. Spread half of the meat sauce mixture over the ravioli, then sprinkle with 1/2 cup of mozzarella cheese. Repeat by adding the remaining ravioli, topping with the remaining meat sauce, and finishing with the last 1 1/2 cups mozzarella cheese.
- Cover and Bake: Cover the casserole dish with a lid or aluminum foil. If using foil, spray one side with non-stick cooking spray to prevent cheese sticking. Bake in the oven for 35 minutes.
- Broil to Brown: Remove the cover and switch the oven to broil at 450 degrees Fahrenheit. Broil the casserole for 1 to 2 minutes to brown the top cheese slightly. Watch closely to avoid burning.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy your cheesy baked ravioli!
Notes
- This baked ravioli recipe works great with refrigerated or frozen ravioli, making it versatile for whatever you have on hand.
- It’s perfect as a make-ahead meal to assemble in advance and refrigerate or freeze until baking day.
- Spraying foil with non-stick coating prevents the cheese from sticking when covering the casserole.
- Broiling is quick; watch carefully so the cheese browns nicely but doesn’t burn.
Nutrition
- Serving Size: 1 serving
- Calories: 549 kcal
- Sugar: 9 g
- Sodium: 1507 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 108 mg
