Easy Baked Ravioli (no boil)
This easy baked ravioli is a simple no-boil pasta casserole made with refrigerated cheese ravioli, seasoned ground beef, marinara sauce, and melted mozzarella cheese. It's an easy weeknight dinner that delivers all the comfort of lasagna with a fraction of the work.
Servings 8 servings
Ingredients
- 1 pound ground beef
- 1 small white onion diced
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 24-ounce jar marinara sauce, divided
- 1 20-24 ounce package refrigerated cheese ravioli
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Reserve ½ cup of the marinara sauce and spread it evenly over the bottom of the baking dish.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess grease.
- Add the minced garlic and cook for 30 seconds.
- Stir in the Worcestershire sauce, garlic powder, onion powder, Italian seasoning, oregano, ground mustard, salt, and black pepper.
- Add the remaining marinara sauce to the skillet and stir to combine. Simmer for 3 to 5 minutes.
- Arrange half of the ravioli in an even layer over the sauce in the baking dish.
- Spoon half of the meat sauce over the ravioli and sprinkle with 1 cup of mozzarella cheese.
- Repeat with the remaining ravioli, remaining meat sauce, and remaining mozzarella cheese. Top with Parmesan cheese if desired.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Broil for 2 to 3 minutes until lightly golden brown, if desired.
- Let the ravioli lasagna rest for 10 minutes before serving.
Video
Notes
- Frozen ravioli may also be used. Add approximately 15 minutes of additional covered baking time, or until the ravioli is heated through and the cheese is melted when you remove the foil before broiling.
- Ground mustard and Worcestershire sauce add extra depth and savory flavor to the meat sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.