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–+ servings
Delicious cheese ravioli bake topped with hearty meat sauce and gooey melted cheese, served hot from the oven.
Callie Brooks

Easy Cheesy Baked Ravioli Pasta

This easy cheesy baked ravioli pasta is a shortcut lasagna — rich, hearty, and family-friendly. It layers frozen ravioli with homemade tomato sauce and gooey cheese for a comforting dinner without the fuss.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef or Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 20 oz frozen ravioli (cheese, beef, or spinach)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • fresh parsley (optional garnish)

Equipment

  • skillet
  • baking dish
  • mixing spoon
  • aluminum foil
  • oven

Method
 

  1. Heat olive oil in a skillet. Brown the beef with chopped onion until fully cooked.
  2. Add garlic, crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
  3. Spread a layer of sauce on the bottom of a baking dish. Layer half the frozen ravioli, more sauce, and cheese. Repeat layers.
  4. Top with Parmesan. Cover with foil and bake at 350°F for 25 minutes.
  5. Remove foil and bake another 10–15 minutes until golden and bubbling.
  6. Let rest for 5–10 minutes before serving. Garnish with parsley if desired.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 29gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1.2gCholesterol: 85mgSodium: 940mgPotassium: 820mgFiber: 4gSugar: 7gVitamin A: 780IUVitamin C: 12mgCalcium: 330mgIron: 4.2mg

Notes

Don't thaw the ravioli before baking. For a creamier result, add ricotta between layers. Use freshly shredded mozzarella for best melt. Let it rest before cutting to keep layers intact. Easily made vegetarian with cheese or spinach ravioli.

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