Baked Ravioli // The Cozy Cook // Jen Chapin

 

Ingredients - Increased original recipe from 6 to 8 servings

US Customary - Metric
  • 1 lb. ground beef
  • Salt and pepper, to taste
  • 1 teaspoon each: onion powder, dried basil, dried oregano, mustard powder
  • 1 1/2  teaspoon hot sauce, doesn’t make it spicy
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 32 oz. marinara sauce
  • 1 cup half and half
  • 3 cups mozzarella cheese, divided
  • 27 oz. refrigerated ravioli, uncooked. see notes
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Instructions

  • Preheat oven to 350 degrees.
  • Season the ground beef with salt and pepper and add it to a large skillet over medium-high heat. Cook and crumble it for 3 minutes. Add the seasonings, hot sauce, Worcestershire sauce, and the onions and cook for 5 more minutes. Add the garlic and cook for 1 more minute. Tilt the skillet and spoon out any excess grease. Reduce heat to low.
  • Spread 3/4 cup of marinara sauce on the bottom of a 9 x 13-inch casserole dish and add the rest to the skillet with the meat. Add the half and half and stir to combine. Remove from heat.
  • Arrange half of the ravioli on the bottom of the casserole dish and top with half of the meat sauce, then top with ½ cup mozzarella cheese.
  • Top with remaining ravioli, then the meat sauce and remaining mozzarella.
  • Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
  • Remove cover and broil at 450 to brown the top slightly. It’ll take just 1-2 minutes, watch it closely during this time.
  • Remove from heat and serve!

Notes

Pro Tips:
  • Ravioli:
    • Frozen ravioli may also be used, add 15 minutes of additional baking time, or until the cheese is melted when you lift up the cover for broiling.
    • I use Rana 4-cheese refrigerated ravioli for this recipe, but any filling option that you like will work! I also use Rao’s marinara sauce, it’s a great quality marinara sauce.
  • Marinara Sauce:
    • If you love extra saucy ravioli or anticipate leftovers, consider using up to 1 additional cup of sauce. (32 oz. total.) The ravioli absorbs sauce during cooking and even more after it’s been baked/during storage.
    • I use Rao's marinara sauce for this recipe. You can also try my homemade marinara sauce.
  • Mozzarella Cheese:
    • Low moisture, whole milk mozzarella has the best consistency for this recipe. Shred it from a block to ensure it melts and tastes the best.
    • I love using Dragone mozzarella.
  • A combination of ground beef, pork, and/or sausage can be used in this recipe.
  • The hot sauce/Worcestershire sauce act as flavor enhancers and can’t be tasted outright.
  • Ensure that your casserole dish is safe for broiling, do not broil if using a glass casserole dish.
  • 📘 Find this recipe on page 174 of my 2nd cookbook, Let's Eat!
Make-Ahead Method:
  • Refrigerator: Assemble the ravioli as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time.
  • Freezer: Assemble as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the fridge for 24 hours prior to baking. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutritional Information is per serving. The number of servings are at the top of the recipe card in the middle. This recipe has 6 servings.

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