Beefy Baked Ravioli

Beefy Baked Ravioli

498
Angie Shirk Williams 1

"This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving."

Ingredients

50 m servings 466 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 746 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
  3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
  4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

498
  1. 676 Ratings

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Most helpful

Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a 28 oz ...

Most helpful critical

Easy and tasty!

Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a 28 oz ...

Good meal with some additions/changes. For all who aren't sure ... NO, you do not need to boil the ravioli first, but I let it thaw for a while before baking (about an hour), but you don't have...

Great throw-together meal. I used a whole bag of frozen ravioli, and added chopped mushrooms and garlic to my browning meat. I also added one and a half cans spaghetti sauce. Served with a salad...

This was a wonderful dish. My kids and their company loved it! I'll definately make it again! And for those of you who want everything from scratch, you CAN make your own ravioli, spaghetti sa...

It seems there are some cooking snobs here. Not everyone has the time to spend the entire afternoon cooking dinner from scratch. Just because a recipe is "semi-homemade" doesn't mean it isn't go...

My guys loved this!! I browned the meat with 1 diced onion and 2 pressed garlic cloves. I omitted the canned Spaghetti sauce and instead I used 1 (29 oz) can of Tom puree, 2 (14.5 oz) cans of pe...

EXCELLENT!! I USED 1/2 A 25OZ. BAG OF BEEF RAV. AND 1/2 CHEESE- 2 LARGE CANS OF SPAG SAUCE- 8OZ OF FRESH MUSHROOM- BROWNED 1# BEEF WITH GARLIC,ONION POWDER, SALT AND PEPPER WITH MUSHROOMS- LAYE...

Yep. This saved the day today. Used two bags of the mini ravioli, no extra tomato, and some ricotta with a little chopped garlic between the layers. The kids ate it right up and my husband had a...

Oh. My. Gosh. This was soooo GOOD!!! For all you food snobs out there, us "working class" folks don't have time to make everything from scratch. Shame on you for looking down at us or snubbing a...