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).
I made one 8×8 for my husband and me, and one for a friend whose mother had a seizure. She said it was the best ravioli she has ever eaten! I also took her an Autumn Chopped Salad, and she loved it! And she said she never eats salad because she doesn’t normally like it. She told me the meal meant SO much to her. My husband and I loved it too!
What a sweet friend you are Jennifer. I am so glad your friend enjoyed the whole meal! This beefy baked ravioli has been around since Rachel and I were first in freezer club together, many years ago. It is never failed me. 🙂
Hit with the whole family! Easy to change for individual preference – add more spices, add spinach, use turkey instead of beef, etc. So easy to make. I make two batches at a time, cook them both, eat one right away and package the other in vacuum sealed bags in the freezer – just reheat and you’ve got an instant family dinner. I know the Thriving Home freezer plan probably tastes better, but this way works for us!
Whatever works for your family is the best way Courtney! 🙂 I’ve heard vacuum sealing yields great results but I haven’t done it yet. Thank you for leaving a review so others know what works for you!
so yummy and simple to make! thank you!!!
Hi Lynn. We love to hear those descriptions of our recipes. So glad you’re a part of our Thriving Home community!
My family loved this! Some said they even liked it better than regular lasagna. And they want me to add it to the rotation. I subbed ground turkey for ground beef since beef is so expensive right now. I wasn’t sure if using the ravioli frozen would work but it cooked in the time given in the recipe.
Hi Heather! Thanks for taking the time to leave a review and let others know of your substitutions and success.
This recipe is a game changer! I love lasagna but started avoiding it because of the time involved. This is such a quick and tasty alternative! I make it at least once a month and can easily throw a few in the freezer at the same time. Also a great option to double and take one to a friend!
You hit the nail on the head! It is so much easier than lasagna, but just as tasty. I have also found it to be a good one to easily double and take to a friend. 🙂
My family loves this recipe!!
Mine too Laurie! Thanks for leaving a review.
This one’s a homerun! I love Italian dishes but not a huge fan of traditional Lasagna. I think it’s the thick noodles I don’t care for. But I love ravioli so this one I just had to try. It’s so much better than regular Lasagna!! It comes together quickly, freezes well, and everyone I’ve shared it with LOVES it. I usually precook the ravioli when making it to cook right away, but last night I left it frozen & it cooked just fine! I used the same cooking times.
Hi Becka! Thank you for the wonderful review… you named many of our goals in your comment — quick, freezes well, homerun! I’m glad you mentioned that you didn’t precook the ravioli because it isn’t necessary, which makes this dish come together even quicker.
This is one of my family’s favorite recipes! I love to make one for dinner and one for the freezer.
Yes! I love recipes that can be easily doubled without adding much time so one can go in the freezer for later. Glad you like it!
I make this lasagna fake meal in the crockpot. Same ingredients, use frozen ravioli, 4 hours, low setting. 1# ground beef, 1# Italian sausage, 48oz sauce, 25oz frozen ravioli, 1#shredded mortz cheese, Parmesan on each layer. Layer sauce, ravioli, cheese do again and again. Cheese on top. Ready to eat or put in casserole dish to freeze or heat later. So easy for a large group. (Large crockpot)
Ooo, great idea! Thanks for sharing this tip, Kathleen.
Took this to a friend who just had surgery. Easy to put together and transport, which is always a plus.
Love that! Thanks for sharing, Nancy.
This was a hit with 4 toddlers/preschoolers (and the adults too). I was able to freeze half for later and still had plenty for dinner and leftovers! Super easy prep as well.
The first time I made this, I was *certain* it would not be meaty enough for my meatatarian household. I was wrong! It’s one we all enjoy. So easy to make in advance. I’ve used several different kinds (plain to fancy) of ravioli, and they ALL work.
Two out of three of my picky guys loved it! The five year old just looks at things and decides he doesn’t like them. The one year old was all over it, though! 🤷🏼♀️ This was very easy to put together and so yummy! I’d suggest putting a cookie sheet under the baking dish just in case it boils over a little.
What is a serving? For 18, it must be really small?!?
Thanks for catching this error! Should have said 8-10 servings.
Can I put this in the fridge and cook it the next day?
Yes, definitely!
Do you need to add 30 minutes to cooking time since its cold from the refrigerator? Or, could you bring it to room temp and cook at normal time?
Great points. You may need to add a little extra cook time if it comes straight from the fridge (just look for it to be bubbly on the edges and hot in the center). And, yes, letting it sit out for 30 or so minutes when pulling it straight from the fridge would help it cook at the normal time length.