Beefy Baked Ravioli

Beefy Baked Ravioli

Angie Shirk Williams 0

"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 {{adjustedServings}} servings 466 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

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  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.
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Reviews 495

  1. 671 Ratings

Kaye Lynn

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 jar of sauce. Oh, and I double the cheese, 2 cups on each layer. Great with garlic toast and a glass of red wine.


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 to do this if you don't have time. Here's what else I changed. Add 1 diced onion and 1 tsp garlic to the beef. When adding the sauce add 1 small can sliced mushrooms. Use 26 oz jar spagetti sauce (I used Ragu No sugar added Basil Tomato) and WELL DRAINED diced tomatoes. This gave me plenty of sauce for the layering. Use the entire package of ravioli and a 9x13 dish. no need to grease/oil the dish. after the first layer of cheese I added small dollops of ricotta over entire pan. Also all cheese measurements need to be increased since using more ravioli and larger pan. Ended with sauce layer. Bake 30 min with foil on then decrease heat to 350, remove foil and bake an extra 15 minutes. After removing from oven and sprinkling with parmesan, allow the dish to cool for 5-10 minutes. This will make slicing/serving easier.


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, corn, and garlic bread, and you've got a wonderful meal!!