Beefy Baked Ravioli: An Easy Fake-Out Lasagna

By Rachel Tiemeyer

This fake-out lasagna is a dinnertime favorite in my home. Beefy Baked Ravioli is very easy to make too! It’s super filling and makes a great beef freezer meal. My kids love it.

Beef baked ravioli

Some affiliate links included.

Since my 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.

Beefy Baked Ravioli in a baking dish

What Makes Beefy Baked Ravioli a Winner Dinner

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. The ingredients are simple, pantry ingredients that you likely already have.

Ingredients for Beefy Baked Ravioli in  while bowls

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 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.

How to Make Beefy Baked Ravioli a Freezer Meal

Turning this recipe into a freezer meal is a cinch. Simple 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 timeBoom, you now have a fabulous ground beef freezer meal ready to roll on a busy night.

How to Assemble Beefy Baked Ravioli

Like to see things before you do them? Here is a layout of the steps you’ll be doing to make this yummy dinner.

Step by step images for beefy baked ravioli

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

What Storage Container to Freeze Beefy Baked Ravioli In

We recommend using a freezer-friendly, resealable glass container or dish. While it may be easier to buy the disposable plastic containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, here are the freezer storage containers we recommend. We both have collected a huge stash of them over the years!

Freezer containers for beefy baked ravioli

Make life simpler with this easy, fake-out lasagna tonight. Your family will thank you for this one.

A Short Video on How to Make Beefy Baked Ravioli

 

Print

Baked Beef Ravioli Recipe: An Easy Fake-Out Lasagna

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 18 servings 1x
  • Category: Pasta
  • Method: Bake
  • Cuisine: Italian

Description

This fake-out 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

  • 20 ounces fresh or frozen cheese ravioli
  • Olive oil
  • 1/2 medium onion, diced
  • 23 garlic cloves, minced
  • 1 lb lean ground beef (preferably grass-fed, organic)
  • 1/2 lb pork sausage (here’s where we get ours from)
  • 2 (25-28 ounce) jars marinara sauce (or a generous 6 cups Homemade Marinara Sauce)
  • 1 can (15 ounce) crushed Italian tomatoes
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Italian mix cheese (or more shredded mozzarella)
  • grated Parmesan cheese, optional for serving

Instructions

Make It Now:

  1. Bring a large pot of water to a boil. Cook the ravioli according to package instructions, just until al dente. 
  2. While the ravioli cooks, preheat oven to 375°F. Spray a 9×13 inch pan (or two 8×8 inch pans) with cooking spray.
  3. Drain the ravioli in a colander, gently toss with a little olive oil to keep from sticking, and set aside.
  4. In large skillet over medium 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 crushed tomatoes and remove from heat.
  5. In the baking dish(es), spread a thin layer of meat sauce into the bottom. Arrange a layer of half the cooked ravioli over the sauce. Sprinkle 1 cup of the mozzarella cheese and 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.)
  6. 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.
  7. Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.

Freeze For Later:

Prepare the casserole through Step 5, 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, increase baking time by 1 to 1 ½ hours (total baking time of about 2-2 ½ hours).

A bite of beefy baked ravioli

Looking for more ground beef recipes?

Check out our Top 10 Ground Beef Freezer Meals!

Ground Beef Freezer Meals

*Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Thriving Home will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!


Tags: , , , ,

Subscribe

Join our weekly newsletter and receive ourTop 10 Easy Freezer Meals eBook for free.

Top 10 Easy Freezer Meals eBook

Leave a Comment

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

39 replies
    • Polly says:

      Not sure exactly how many raviolis it would be but I would probably make 3 batches of this to feed 30 people. Happy cooking!

      Reply
  1. Elaine says:

    This was a great base recipe for making ravioli-lasagna. (Or as my hubby is trying to dub it: lasavioli. LOL) Anyway, he loved it and I loved the easy prep. I did mine in (2) 8″ square pans so that each container had 4 servings. Baked one fresh and put the other up in the freezer. May tweak things a bit more, but, again, this was certainly a good base to build on. Thanks!

    Reply
  2. Alicia L says:

    My family loves lasagna and this was a winner. It was easy, everyone enjoyed it, and I doubled the recipe and put one in the freezer. Pretty much perfect in my book!

    I used frozen ravioli and did not cook them first. I added just a tad bit of water to my sauce to make sure it wouldn’t dry out and it was fine.

    Reply
    • Rachel says:

      Good question. I just updated the recipe. You do not need to cook it more at this point, unless you want to for a few minutes just to let the flavors combine more. I usually just remove it from the heat and use it immediately in the casserole.

      Reply
    • Rachel says:

      Do you mean to cook it or warm it up? I’ve never tried either, but I would guess you could put it in a small crock on the “warm” setting to keep it warm at work. As far as cooking it, I’ve seen other bloggers talk about cooking lasagnas in slow cookers but I’ve never tried it with this recipe. It’s a good idea, though, if it worked!

      Reply
  3. Toni says:

    Why does it need to be frozen before baking? I’m hoping to freeze meals so that I can stay on track with my diet and wanting meals to be quick and easy, so just wanting to make sure I’m doing it right! haha.

    Reply
    • Polly says:

      Toni- I think it can be done either way. I’ve baked mine and then divided it up into small portions to freeze and reheat for later. In some cases, reheating a meal that has already been cooked can dry it out or overcook it. However, this one is an exception in my book. Let us know if you have any more questions!

      Reply
  4. Amanda Myers says:

    Might be a silly question BUT…don’t you cook the meat before throwing it together to freeze? Just leave garlic and onions raw ? Thanks!

    Reply
    • Rachel says:

      Hi Laura. I’ve only ever made this by cooking the pasta (usually frozen to begin with) until it’s al dente. I’m not sure what it would do to the recipe if you did not cook it first, but it might be worth a shot. I’m sure you’d have to cook it quite a bit longer and be sure to cover with foil. Let me know if you do it and it works. I’m always looking for ways to cut corners!

      Reply
    • Catherine says:

      I have actually made a similar lasagna using frozen ravioli. I found this recipe with meat and was surprised about cooking the ravioli before layering. I cooked frozen ravioli in my last recipe at 350 for 40 mins covered and then 20 mins uncovered and this recipe didn’t have meat. I am trying to remember if I actually cooked it a bit longer than suggested as I didn’t think it was bubbly enough. Anyways….making this same recipe here and using frozen ravioli for the freezer meal and the meal I am preparing for later….as it will thaw in fridge overnight. I am excited to try this version very soon. I am sure it will be a hit.

      Reply
    • Rachel says:

      I will work on the Freezer Meal instructions right now. Thank you for bringing it to my attention. I had missed this recipe. You’ll want to put the whole casserole together and freeze it before baking. When ready to cook, either thaw in the fridge for at least 24 hours or thaw in the microwave on defrost. If it’s still frozen in the middle when you bake it, it will take a little longer. Cover with foil if it starts to brown on top and is not warm in the middle. It’s ready when the edges are bubbly and the top is golden brown. I hope that helps for now!

      Reply
  5. Marnie says:

    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!

    Reply
    • Rachel says:

      You’ll want to put the whole casserole together and freeze it before baking. When ready to cook, either thaw in the fridge for at least 24 hours or thaw in the microwave on defrost. If it’s still frozen in the middle when you bake it, it will take a bit longer. Cover with foil if it starts to brown on top and is not warm in the middle. It’s ready when the edges are bubbly and the top is golden brown. Yes, you can certainly freeze this in a 9×13 pan. Just be sure to wrap/cover it tightly. I’ll work on adding the Freezer Meal instructions right away to this recipe.

      Reply
  6. Louisa says:

    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:-).

    Reply
  7. Natalie says:

    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!

    Reply
    • Rachel says:

      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.)

      Reply
  8. Rachel says:

    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!

    Reply
  9. Carla says:

    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!!!

    Reply

Trackbacks & Pingbacks

  1. […] Baked Beef Ravioli, Green Beans […]

  2. […] Baked Beef Ravioli, Green Beans […]

  3. […] Ways to Use This Item: Italian Sausage and Tortellini Soup, Baked Cheesy Spinach Tortellini, Beefy Baked Ravioli […]

  4. […] Beefy Baked Ravioli by Thriving […]

  5. […] Beefy Baked Ravioli – an easy fake out lasagne. […]

  6. […] smell good but I ended up with 14 cups of red sauce that can be used for tons of recipes like our Baked Beef Ravioli, Meatball Subs, or […]