Beefy Baked Ravioli
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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
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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).
How many raviolis for 30 people?
Not sure exactly how many raviolis it would be but I would probably make 3 batches of this to feed 30 people. Happy cooking!
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!
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.
A friend of mine calls this Lazy Lasagne. Rolls of the tongue easier and has a nice ring to it 😉
Oooo, I like it!
About how many adults would one casserole serve?
Probably 6-8 easily.
In step #2 , how long does one cook the meat sauce after the sauce and the crushed tomatoes are added ? Thanks !
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.
Can you put this in a crock pot? The only reason I ask is that I want to take it to work for a lunch.
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!
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.
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!
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!
The recipe calls for you to cook the meat and veggies in Step #2. Maybe you missed that? (It happens to me all the time!)
If I am making this to freeze, could I use frozen ravioli?
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!
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.
At what point do you freeze?
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!
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!
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.
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:-).
I just made it tonight as well. It makes TONS of leftovers. Good luck with #2!!
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!
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.)
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!
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!!!