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Layers of cheese ravioli, a rich meat sauce, and melted mozzarella cheese baked until bubbly and golden. A super easy weeknight dinner that brings all the comfort of lasagna with half the work!
For 6 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant. Add the ground beef, breaking it apart with a spoon. Cook for 6-8 minutes until browned and no longer pink. Drain off any excess grease.
Stir in the marinara sauce, water, Italian seasoning, salt, black pepper, and optional red pepper flakes. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 5-10 minutes to allow the flavors to meld.
To assemble the casserole, spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish.
Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the remaining meat sauce, spreading it to cover the ravioli. Sprinkle 1 cup of the shredded mozzarella cheese over the sauce.
Repeat the layers: arrange the remaining frozen ravioli, top with the rest of the meat sauce, and finish by sprinkling the remaining 1 cup of mozzarella and all of the grated Parmesan cheese evenly over the top.
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Layers of cheese ravioli, a rich meat sauce, and melted mozzarella cheese baked until bubbly and golden. A super easy weeknight dinner that brings all the comfort of lasagna with half the work!
This italian_american recipe takes 65 minutes to prepare and yields 6 servings. At 746.62 calories per serving with 45.25g of protein, it's a beginner-friendly recipe perfect for dinner or supper.
Cover the baking dish tightly with aluminum foil. To prevent the cheese from sticking, you can lightly spray the underside of the foil with cooking spray. Bake in the preheated oven for 20 minutes.
Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown on top.
Remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes before slicing. This step is crucial as it allows the casserole to set. Garnish with fresh parsley and serve warm.
Omit the ground beef. Instead, sauté 16 oz of sliced cremini mushrooms and 1 cup of wilted spinach and add them to the marinara sauce.
Replace the ground beef with 1 lb of spicy or sweet Italian sausage, with the casings removed.
Add 1/2 cup of whole-milk ricotta cheese in dollops over the first layer of ravioli for an extra creamy and decadent texture.
Swap the meat sauce for a jarred or homemade Alfredo sauce and use shredded cooked chicken instead of ground beef for a creamy white casserole.
The ground beef and cheese provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The tomato-based marinara sauce is a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
With generous amounts of mozzarella and Parmesan cheese, this casserole is a good source of calcium, which is vital for strong bones and teeth.
A typical serving of this Ravioli Casserole contains approximately 550-650 calories, depending on the specific ingredients used, such as the fat content of the beef and the type of cheese.
Ravioli Casserole is a rich and hearty comfort food, making it high in calories, sodium, and saturated fat. While it provides a good source of protein and some nutrients from the tomatoes, it's best enjoyed in moderation as part of a balanced diet.
Yes, you can use fresh ravioli. Since it cooks much faster, you should reduce the covered baking time. Bake covered for 10-15 minutes, then uncovered for 10 minutes until bubbly.
Absolutely. You can assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time when cooking it from cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the entire casserole dish (covered with foil) in a 350°F (175°C) oven for 20-25 minutes until heated through.
This dish pairs wonderfully with a simple green salad with a vinaigrette dressing, steamed green beans, or a side of garlic bread to soak up any extra sauce.