Baked Ravioli Casserole
For a quick and easy recipe packed full of flavor try this easy Baked Ravioli Casserole. I started with a bag of frozen cheese ravioli and a jar of spaghetti sauce. I added some ground beef, petite tomatoes, spices and vidala onion to the sauce. I always start with a basic spaghetti sauce and doctor it up a little so it tastes more like homemade. If there is a sauce you like just as it is I’d use it but found I needed the extra tomatoes so I had a little more sauce.
It was ready in less than an hour to make the casserole. While the sauce cooked I pre-boiled the ravioli. I only cooked it to about half way so it could finish cooking with the sauce and not be overcooked.
I baked the casserole covered with aluminum foil for 30 minutes before adding the mozzarella cheese.
After I added the cheese I turned the broiler to high and it took about 5 minutes to get the cheese all melted. I like doing it this way because the cheese will stay all soft and melted.
- 1 quart spaghetti sauce
- 1 1/4 lbs. ground beef
- 1 14.5 oz. can petite tomatoes
- 1/2 cup diced onion
- 1 tablespoon dried basil
- 1 teaspoon Italian spices
- 1 clove minced garlic
- salt and pepper
- 26 oz. bag frozen cheese ravioli
- 2 cups mozzarella cheese
- Brown the ground beef. Add the onion, salt, pepper and garlic. When the onion is translucent add the jar of spaghetti sauce, petite tomatoes and spices. Cook for 20 minutes.
- While the sauce is cooking add the frozen ravioli to a pan of boiling salted water. When it comes back to a boil, cook for 1 minute more. Drain in a colander.
- Spray a 9 x 13 pan with cooking spray. Add a little of the sauce to the bottom of the pan. Add the ravioli. Top with remaining sauce. Bake at 350 degrees for 30 minutes.
- Top with cheese and broil for 5 minutes. Let set 5 minutes before serving.
Maybe you’d like to try our recipe for?
Pin It!
This looks so yummy yet simple! Thank you, I am making tomorrow!
My family LOVED it….It was quick and easy.
This was delicious! I love casseroles! I make a Spinach Artichoke Ravioli, the ravioli isn’t cooked first so I didn’t cook it here and it came out perfectly cooked and delicious! Will make again!
Made this. It was very good and easy, to make a lasagna type thing with it. I breaded and fried some eggplant and layer it. Ravioli,eggplant, mozzarella and of course sauce. My family loved it.
Perfect timing! I had a bag of ravioli that I was planning to use for tonight’s supper. I was just going to boil it and put spaghetti sauce on top. This morning, your recipe pin showed up on my Pinterest feed. Now, I’m making this! Up a notch from my original plan. Thanks! I’m subscribing to your page, too. Love the easy recipes!
Can I ask what you served with the ravioli? Bread and a salad? Any other ideas?
It kind of depends on what I’ve got in the fridge. We like fresh cooked zucchini with it too!
My family loved this! I don’t have picky eaters but it is a challenge sometimes to think of ways to make a pasta dish in a new way. This received a do it again soon. Because I have a lactose free need in my home I covered only half with cheese at the end and that end was just as tasty.
Glad you enjoyed it!
This meal was very good and it was easy to make.
Can this be made ahead and frozen? If so are there any changes I need to make to directions?
Did you drain the ground beef after Browning it?
yes if it needs it.
We just made this for dinner using ground beef and ground Italian sausage, fresh spinach, ravioli stuffed with ricotta and seafood, and with homemade tomato sauce. It was amazing. You eat with your eyes first and when I saw this picture, I knew I want it .
Did you drain the ground beef after Browning?
yes
I have store bought dry ravioli that must be boiled first. What adjustments do you suggest?
You need to cook it first just not all the way done. Depending on your pasta I’d do about 6 minutes. It will finish cooking as it bakes.
Mary Ellen, this was really delicious! Love quick meals like this!
Thank you Marybeth!
Are you able to tell what kind of spaghetti sauce you used? Since that’s where most of the flavor is from, I’d like to know. I’m very odd about my sauce and haven’t found one I like since they stopped making it.
I usually buy one from Aldi’s. I used to always make my own but cheat now and then. I usually end up adding basil and sometimes fresh garlic.
Could I just use fresh refrigerated ravioli? Or do I have to cook that first even though it says it cooks in 5 mins?
I cooked these first because they were frozen. If you use the fresh I think I’d just add them right out of the refrigerator. I’ve seen some little dry ones too, those I would cook for several minutes just to get them started.
Could this be done in the crockpot? If so, suggestions on cooking time :)
Guessing here but maybe 4 hours on high or 8 on low? Anybody tried this in the crockpot?
Do I need to drain the can of tomatoes.
Iam going to take this to work for lunch next week . Iam hopeing 6hrs on high with the frozen ravioli . I think my salon will flip!
This was really delicious. I used refrigerated and didn’t precook and it worked beautifully. Didn’t reheat great in microwave next day and needed some love with a bit extra sauce next day which perked it right up. Def. add some fresh parsley to it at end.. makes a difference. Recipes don’t come easier than this one for sure. Thanks for sharing.
Thank you Greg!