• Baked Beef Ravioli Recipe: An Easy Fake-Out Lasagna

    by Rachel on July 12, 2012

    baked beef ravioli

    Since my local, grass-fed organic beef was delivered a few weeks ago, I’ve been thumbing through some “oldies but goodies” beef recipes and came upon Beefy Baked Ravioli. This recipe is one that my freezer club–that’s my small group of friends who cook and swap healthy freezer meals for each other once a month–has been making for years. I don’t know a man, woman or child alive who wouldn’t like this lasagna of sorts.

    There are several things I think you’ll love about this recipe, besides that it’s comfort food at its best…

    1 – Using the cheese ravioli enables you to skip the ricotta cheese/egg mixture step which saves time and mess. I buy the fresh or dried cheese ravioli at Trader Joe’s because there are no additives or preservatives unlike many of the frozen varieties.

    2 – You can easily transform Beefy Baked Ravioli into a cheaper, easier, and vegetarian meal by leaving out the meat and adding in some chopped spinach, thus making it similar to my Spinach Lasagna Roll-Ups. You might need to rename it, though. :)

    3 – It freezes beautifully! That means it’s easy to make in bulk for your own family or to share with a friend, neighbor, or new mom who could benefit from a meal.

    Freezer Meal Tip: Be sure to double this recipe and freeze the second one before baking for later. It’s a perfect weeknight meal and even provides leftovers for another meal or two. When ready to bake, thaw in the fridge overnight. Baking time may take longer because it will be so cold, so factor in another 20-30 minutes to the cooking time.

    Here’s a shot of our Beefy Baked Ravioli after we devoured most of it for dinner…

    baked beef ravioli

    I think your family will thank you for this one…

    Baked Beef Ravioli Recipe: An Easy Fake-Out Lasagna

    Yields: one 9x13 casserole


    • 1/2 medium-sized onion, diced
    • 2-3 garlic cloves, minced
    • 1 lb ground beef (preferably grass-fed, organic)
    • 1/2 lb pork sausage (preferably local, organic)
    • 2 jars spaghetti sauce (approximately 28 oz. each; I like Newman’s Own Marinara)
    • 1 can (15 oz) crushed Italian tomatoes
    • 2 cups shredded mozzarella cheese
    • 2 cups shredded Italian mix cheese (Romano, Parm, Asiago, etc)
    • 2 packages (10 oz.) fresh cheese ravioli, cooked al dente (I use Trader Joe’s)
    • grated Parmesan cheese, optional for serving


    Preheat oven to 375 degrees. Spray a 9×13 pan with cooking spray.

    In large skillet over medium heat saute onions until soft. Add garlic and stir for 1 minute but don’t let it burn. Next, add beef and sausage to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in sauce and crushed tomatoes.

    Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle mozzarella cheese and Italian cheese over the ravioli. Repeat layers, ending with the last of the sauce on top.

    Cover with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges.

    Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.


    baked beef ravioli

    ht: My friend Kelley W for the original Beefy Baked Ravioli recipe

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    { 7 comments… read them below or add one }

    Carla July 12, 2012 at 2:13 pm

    I can’t call it Baked Beef Ravioli. It doesn’t roll off the tongue and I feel like it’s a tongue twister! But I am excited this recipe has been cleaned up and is now in blog land. Thanks Rach!!!


    Rachel July 12, 2012 at 7:26 pm

    That’s what Jamielyn at I {heart} Nap Time named it for me, so that’s what I went with. :) Beefy Baked Ravioli does sound a little strange once I started thinking about it. When do we use the term beefy as a good thing? Ha!


    Natalie December 12, 2012 at 8:44 pm

    I just made a veggie version of this subbing shredded carrot, onion and spinach for the beefy filling. To be perfectly honest my husband would certainly prefer the meat but I’m working with what I have. ;) I’m excited to try it for dinner!


    Rachel December 12, 2012 at 9:13 pm

    I actually have a similar vegetarian recipe to this one too, Natalie, called Cheesy Spinach Baked Tortellini (in recipe index). We like the non-meat version. I’m sure yours will turn out great! (P.S. My husband sounds like yours…loves him some meat.)


    Louisa February 4, 2014 at 5:35 pm

    Just made two of these. Froze one. About to devour the next. Thanks for the recipes. I’m due with baby #2 in 10 days. It’s a make one freeze one week of cooking for me:-).


    Polly February 4, 2014 at 6:49 pm

    I just made it tonight as well. It makes TONS of leftovers. Good luck with #2!!


    Marnie July 26, 2014 at 9:09 pm

    Hi! Wondering what the cooking instructions are from frozen? : ) Many thanks!!

    Oh, also, should I freeze in an aluminum 9×13 pan? Thanks a lot!


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