Beefy Baked Ravioli
This post may contain affiliate or sponsored links. Please read our disclosure policy.
This Beef Ravioli is a dinnertime favorite in my home. This ravioli lasagna is very easy to make too! It’s super filling and makes a great beef freezer meal. My kids love it.
What Makes Beef Ravioli a Winner Dinner
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.
There are several things I think you’ll love about this recipe, besides that it’s comfort food at its best…
- Using the cheese ravioli enables you to skip the ricotta cheese/egg mixture step which saves time and mess.
- 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.
- It makes a great freezer meal!! 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.
- It goes great with many of our side dishes like: Shaved Brussels Sprouts Salad, Texas Toast, or Skillet Green Beans.
Ingredients Needed
Here are the ingredients you will need:
Ingredient Notes:
- Fresh or frozen cheese ravioli – you can substitute tortellini.
- Diced Onion – White or yellow onions
- Minced Garlic – Save time by using pre-minced garlic.
- Lean ground beef – We get ours from ButcherBox.
How to Assemble Ravioli Lasagna
Like to see things before you do them? Here is a layout of the steps you’ll be doing to make this yummy dinner.
Freezer Meal Instructions
Simply follow the cooking instructions right up until the point you bake it but STOP. DON’T BAKE IT! Wrap it tightly and freeze it for up to 6 months (even longer if you are able to package it correctly.) When you want to make it, use one of our safe thawing instructions to prepare it.
It may have to thaw in the fridge for 24-48 hours. Baking time may take longer because it will be so cold, so factor in another 20-30 minutes to the cooking time and Boom, you now have a fabulous ground beef freezer meal ready to roll on a busy night.
FAQs
An air-tight container will allow your leftovers to last 3-5 days in the refrigerator. We do not recommend freezing this after baked because the pasta will become mushy.
No! We like the flavor profile of these two mixed together, but you could use whatever ground meat you prefer. You may have to up the seasoning if you choose to use ground chicken/pork and not sausage which is already seasoned.
This is an easy recipe to make in two 8×8-inch dishes. You can freeze one for later or give one to a neighbor fresh or frozen.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Beefy Baked Ravioli
This ravioli lasagna is a dinner time favorite in my home. Very easy to make, super filling and is freezer friendly. My kids love this meal!
Ingredients
- 25 ounces fresh or frozen cheese ravioli
- olive oil or avocado oil
- 1/2 medium onion, diced
- 2–3 garlic cloves, minced
- 1 lb lean ground beef (preferably grass-fed, organic)
- 1/2 lb pork sausage
- 2 (24-28 ounce) jars marinara sauce (or 6 cups Homemade Marinara Sauce)
- 1 1/2 – 2 cups shredded mozzarella cheese
- 1 1/2 – 2 cups shredded Italian mix cheese (or more shredded mozzarella)
- grated Parmesan cheese, optional for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat oven to 375°F. Spray a 9×13-inch pan (or two 8×8-inch pans) with cooking spray.
- In large skillet over medium-high heat, saute onions until soft, about 4 minutes. Add garlic and stir for 1 minute but don’t let it burn. Next, add beef and sausage to the onion mixture and turn up the heat to medium-high. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Drain off the grease, then stir in the sauce and remove from heat.
- In the baking dish(es), spread a thin layer of the meat sauce into the bottom. Arrange a layer of half the ravioli over the sauce. Sprinkle about 1 cup of the mozzarella cheese and about 1 cup of the Italian cheese over the ravioli. Pour half of the remaining sauce over the cheese and spread it with the back of a spoon. Repeat layers, ending with the rest of the sauce on top. (Freezing instructions begin here.)
- Cover tightly 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.
Freeze For Later:
Prepare the casserole through Step 3, but do not bake. Wrap the unbaked casserole(s) tightly with plastic wrap and foil before putting in the freezer, making sure to squeeze out any excess air.
Prepare From Frozen:
Thaw in the fridge (may take up to 48 hours) or thaw in the microwave on defrost setting. Bake according to instructions, beginning with Step 6.
If cooking directly from frozen state, baking time will increase.
Notes/Tips
*Our original recipe called for 1 can (15-ounce) crushed Italian tomatoes, but in further tests we found it to be too saucy. We removed this ingredient.
You can make this in the 9×12 called for or make two meals out of it by using two 8×8 baking dishes. This is a great recipe to take to a new mom (fresh or frozen).
I made this for my pastor’s family when he was recovering from an emergency surgery. I was nervous bc I don’t cook normal food for normal people and was relieved to find this blog. This got rave reviews! Thank you so much for sharing this recipe!
So nice of you to take a meal to your pastor’s family. We’re glad you found us and had success. Thanks for taking the time to leave a review Sheree.
I get so many compliments each time I make this meal! It’s now my go-to meal to double and bring to a family after a life event.
That’s so fun to hear Katie. Thanks for taking the time to leave a review!
I’ve made this many times and it’s always a hit, so yummy.
Always a hit in my house too Shelby! Thanks for taking the time to leave a review.