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Baked Ravioli (No Boil!)

This Baked Ravioli recipe can be made with refrigerated or frozen ravioli with no boiling required! It’s an easy make-ahead recipe that you can refrigerate or freeze to bake later! The meaty marinara sauce has a hint of cream with simple seasonings and the best flavor enhancers.

A white casserole dish with Baked Ravioli with a wooden spoon in it.

Baked Ravioli

My favorite part about this recipe, (aside from how delicious it is), is 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 cooks in while it’s in the oven. Not only does it make the ravioli super flavorful, but you can rest assure that the ravioli will be perfectly cooked without splitting and falling apart. 

💥BONUS #1: Refrigerated or frozen ravioli works beautifully for this.

Now about this meat sauce. It has a hint of creaminess to it which is a nice way to offset the acidity from the marinara, and the meat itself is flavored with the best combination of seasonings and subtle flavor enhancers, all of which makes this an above-average dish.

💥BONUS #2: You can also make it ahead of time and bake it up to 2 days later or freeze it for up to 3 months.

Be sure to serve this with Garlic Bread with Cheese and try my Classic Lasagna or Lasagna Roll Ups recipe next!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

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.

Meat sauce in a skillet next to a casserole dish with ravioli.

Top with half of the meat sauce and 1/2 cup mozzarella cheese. 

A casserole dish with meat sauce and cheese for bake ravioli.

Top with remaining ravioli and meat sauce.

A casserole dish with layers of ravioli, meat sauce, and cheese.

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!

Baked ravioli in a casserole dish before and after baking.

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.

A wooden spoon scooping up baked ravioli from a casserole dish.

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.

A white plate with Baked Ravioli with a fork on the side.

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Baked Ravioli in a casserole dish with a wooden spoon and parsley.

Baked Ravioli

4.98 from 36 ratings
This 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 lb. ground beef
  • ½ teaspoon each: onion powder, dried basil, dried oregano, mustard powder, salt.
  • 1 teaspoon hot sauce, doesn’t make it spicy
  • 1 teaspoon Worcestershire sauce
  • 1 small yellow onion, diced
  • 3 cloves garlic, mined
  • 24 oz. marinara sauce
  • 1/2 cup half and half
  • 2 cups mozzarella cheese, divided
  • 20 oz. refrigerated ravioli, uncooked. see notes

Instructions

  • Preheat oven to 350 degrees.
  • 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 servings are at the top of the recipe card in the middle. This recipe has 6 servings.

Nutrition

Calories: 549kcal, Carbohydrates: 52g, Protein: 37g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 1507mg, Potassium: 675mg, Fiber: 6g, Sugar: 9g, Vitamin A: 821IU, Vitamin C: 11mg, Calcium: 377mg, Iron: 5mg
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82 comments on “Baked Ravioli (No Boil!)”

  1. This definitely wins the crown of “family pleaser” hands down. We used mild Italian sausage and added a layer of fresh baby spinach in between the rav layers…perfect! Paired with a fresh tomato and artichoke salad our kids devoured this, even the picky one who’s only eating “blue” food this month. Many thanks for the great and easy recipe.

  2. Adding to my previous comment.
    I also wanted to say that my raviolis I chose for this dish were the refrigerated kind and were filled with “porcini mushrooms and mozzarella”. I did manage to get some mozzarella into this dish. lol

  3. ANYONE CAN MAKE THIS DISH!!! I was in a hurry, rushing around in my kitchen, and failed so miserably at putting this thing together and it came out fantastic! I failed to add the heavy cream until the end, so I mixed it with the last bit of the sauce for the top. I put a layer of raviolis touching across each layer, instead of doing as you said, to put half on one layer and half on the next. This made me have raviolis leftover. I only put 1 cup of cheese on my layers. It looked like not enough cheese, so I had added a 3 cheese grated mix onto each layer. Then, I noticed at the end it had said 2 cups of cheese! I had to add a lot more cheese on top because of this. When I had shopped for items to make this dish, I had failed to get marinara or mozzarella. I subbed spaghetti sauce with onions and garlic and gouda cheese. I didn’t have all the spices either, so I added celery salt and salt free seasoning, and the seasonings I did have that the recipe called for. I still can’t believe it came out so good. We love hot-spicy foods. So, next time, I’m going to slow down and follow directions, but also add habanero pepper flakes on each layer. Also, I will put 1/4 lb. hot Italian sausage and 1/4 lb. ground beef chuck. Thank you for this great recipe!

  4. Love this recipe! Anyone ever try using ground turkey instead of beef or sausage to make it a little healthier? 

  5. Excellent recipe. I also use Rana and Rao’s Marinara sauce. I add some Italian seasonings and a pinch or two of oregano. Always delicious! And so easy.

  6. Delicious recipe!! So glad I found this. I ran out of ravioli halfway through the second layer and used bow tie pasta to finish it off. Yum!!!

  7. This is easy and delicious!  I added a cup more marinara with some spinach and sautéed mushrooms tossed in the sauce. Used the whole 1 lb. pack of ground beef.  Also only used half the mozzarella and put dollops of ricotta on the top.  Family loved it!!  

  8. Made this today modifying the spices etc for the meat to my family’s preferences. Overall easy to make, easy to modify, difficult to mess up! Thanks for the recipe idea! 

    • Hi Dana! I’m so happy that you loved the Baked Ravioli and modified the seasonings to what you and your family like!! Nicely done!!! Knowing how to season is big! Thank you so much for taking the time to leave a review 🙂 -Stephanie

  9. Super easy, full of flavor and a nice pop of heat from the hot sauce!

  10. Loved this recipe so much!! The flavors in the meat sauce are amazing! Definitely will be making again!

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