Reading: Baked Ravioli (No Boil!)
Baked Ravioli
My front-runner share about this recipe, ( aside from how delightful information technology be ), equal the fact that you don’t have to boil the ravioli prior to assembling. 🤯 There is an abundance of sauce in this recipe that the ravioli cook indium while information technology ’ mho in the oven. not only doe information technology make the ravioli ace flavorful, merely you can rest assure that the ravioli will be perfectly cooked without splitting and falling apart.
💥BONUS #1: refrigerate operating room freeze ravioli works beautifully for this .
now about this meat sauce. information technology give birth adenine tip of creaminess to information technology which be angstrom nice way to outgrowth the acidity from the marinara, and the meat itself be season with the adept combination of season and insidious spirit foil, wholly of which take this associate in nursing above-average smasher.
💥 BONUS #2: You can besides stool information technology ahead of time and broil information technology up to two days former oregon freeze information technology for up to three calendar month .
be sure to serve this with garlic bread with cheese and try on my classic lasagna oregon lasagna roll up recipe next !How to Make It
see recipe menu below this post for ingredient quantity and wax instruction .
Cook the ground beef, onions, seasonings, hot sauce, Worcestershire sauce, and garlic in a large skillet. Drain excess grease. Add 2 + 1/4 cups marinara sauce and half and half. Stir to combine and set aside.
Spread 3/4 cup marinara sauce on the bottom of a 9 x 13-inch casserole dish and add half of the ravioli.
Top with half of the meat sauce and 1/2 cup mozzarella cheese.
Top with remaining ravioli and meat sauce.
Top with remaining cheese. Cover and bake at 350° for 35 minutes. Remove cover and broil at 450° for 1-2 minutes. Remove and serve!
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.
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.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
( amazon affiliate connection ) – check out all of my kitchen essentials here.
- 9 x 13-inch casserole dish– This is oven safe up to 500°
- Box Cheese Grater– Always grate the Parmesan from a wedge so that it melts and tastes the best
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Ove Gloves– These make it easy to transfer casseroles to and from the oven.
Try These Next
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Baked Ravioli
from
rat
Servings:
6
people
Tap or hover to scale
tap oregon hover to scale Print recipe
Pin RecipeThis Baked Ravioli recipe is easy to make with refrigerated or frozen ravioli! It’s a great make-ahead meal that can be assembled in a casserole dish to refrigerate or freeze until ready to bake.
Ingredients
▢
3/4 pound. flat coat gripe
▢
½ teaspoon each: onion powderize, dried basil, dried oregano, mustard powder, salt .
▢
one teaspoon hot sauce, doesn ’ metric ton make information technology piquant
▢
one teaspoon worcester sauce sauce
▢
one small chicken onion, cube
▢
three clove garlic, mined
▢
twenty-four oz. marinara sauce
▢
1/2 cup half and one-half
▢
two cup mozzarella cheese, separate
▢
twenty oz. refrigerate ravioli, uncooked. see note
Instructions
- preheat oven to 350 degree .
Add ground beef 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.
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 serve be at the top of the recipe calling card in the center. This recipe accept six serve .
Nutrition
Calories:
549
kcal
,
Carbohydrates:
52
g
,
Protein:
37
g
,
Fat:
22
g
,
Saturated Fat:
10
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
4
g
,
Trans Fat:
1
g
,
Cholesterol:
108
mg
,
Sodium:
1507
mg
,
Potassium:
675
mg
,
Fiber:
6
g
,
Sugar:
9
g
,
Vitamin A:
821
IU
,
Vitamin C:
11
mg
,
Calcium:
377
mg
,
Iron:
5
mg
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