Baked Ravioli Casserole
This baked ravioli casserole is an entire meal-in-one. Start with frozen ravioli for an easy, delicious meal that is perfect for meal prep.
Servings: 8
Ingredients
- 2 pounds ground beef, or ground turkey
- 25 ounces cheese ravioli, refrigerated or frozen
- 26 ounces pasta sauce
- 28 ounces diced tomatoes, plain, with juices
- 4 cups mozzarella cheese, shredded
- 2 teaspoons dried oregano
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon granulated sugar
- 1 cup freshly grated Parmesan cheese, for topping
- Optional garnish: freshly chopped parsley, basil, or oregano
Instructions
- Preheat oven to 450F with rack on lower middle position. Lightly grease a 9x13 baking dish; set aside.
- Cook ground meat in large heavy pot over medium high heat. Stir and break up pieces until cooked through. Turn heat off. If needed, drain excess grease.
- To the same pot, add pasta sauce and diced tomatoes with juices. Add oregano, black pepper, garlic powder, onion powder, and sugar. Stir to incorporate well.
- Spread one-third of the meat sauce evenly onto the bottom of prepared baking dish. Arrange half of the ravioli over the sauce, followed by half of the mozzarella.
- Layer with another third of the meat sauce, remaining half of the ravioli, and remaining half of the mozzarella. End with last third of the sauce on top. Sprinkle evenly with parmesan on top.
- Cover dish loosely with greased aluminum foil and bake 30 minutes, or until ravioli is tender and sauce is bubbly.
Notes
- If using frozen ravioli, it does not need to be defrosted prior to layering.
- We start with a thin layer of sauce on the bottom of baking dish so there is enough liquid on bottom to cook/tenderize the pasta above it.
- Feel free to add 1 cup frozen spinach (squeeze out all excess moisture) to the layers if you like veggies.
- You can substitute half of the mozzarella cheese with Italian cheese blend, if desired.
- Make Ahead: If not baking right away, cover assembled casserole tightly with greased foil and place in fridge overnight. When ready to use, loosen foil and bake about 45 minutes.
- To Freeze: You can freeze unbaked, assembled casserole airtight for up to 1 month. If baking from frozen, increase bake time to 60 minutes or longer.
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Nutrition (per serving)
Calories: 561kcal | Carbohydrates: 50g | Protein: 52g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 980mg | Potassium: 916mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1042IU | Vitamin C: 16mg | Calcium: 455mg | Iron: 14mg