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

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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

A Short Video on How to Make Beefy Baked Ravioli

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


Baked Beef Ravioli Recipe: An Easy Fake-Out Lasagna

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 55 minutes
  • Yield: 810 servings 1x
  • Category: Pasta
  • Method: Bake
  • Cuisine: Italian


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!


  • 25 ounces fresh or frozen cheese ravioli
  • olive oil or avocado 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 (24-28 ounce) jars marinara sauce (or 6 cups Homemade Marinara Sauce)
  • 1 1/22 cups shredded mozzarella cheese
  • 1 1/22 cups shredded Italian mix cheese (or more shredded mozzarella)
  • grated Parmesan cheese, optional for serving

*Note: 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.


Make It Now:

  1. If using frozen ravioli, bring a large pot of water to a boil. Cook the ravioli according to package instructions, just until al dente. (Note: If using fresh ravioli from the refrigerator section, skip this step. No need to cook it in advance.) 
  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 oil to keep from sticking, and set aside.
  4. 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.
  5. 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.)
  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, baking time will increase.

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!

Double Chocolate Zucchini Bread

By Polly Conner
Double chocolate zucchini bread

I love delicious recipes that have sneaky veggies!

This Double Chocolate Zucchini Bread recipe is perfect for sneaking vegetables into. The dark chocolate color masks any pops of green that might throw off skeptical kiddos. It’s a perfect recipe to use up and frozen zucchini you might have in the freezer too.

Double Chocolate Zucchini Bread.

Is Chocolate Zucchini Bread Healthy?

I guess it depends on how you define, “healthy.” It’s for sure healthier than the original recipe!

If you’re curious, here are some swaps I made:

  • Subbed 1/2 cup of white flour with wheat flour
  • Subbed melted coconut oil instead of vegetable oil
  • Reduced the amount of sugar

In recipes like this, I usually swap some flour out for ground flax seed to add some nutrition but I didn’t do that this time. (Here is a post on why you should eat flax seed if you’re curious.)

Regardless of my healthy substitutions, my family really liked the bread! I initially thought I made a mistake by reducing the sugar by half, but it turns out that the chocolate chips add plenty of sweetness.

Girl eating chocolate zucchini bread
Boy eating chocolate zucchini bread

Pro Tip: If you think you kiddos will sniff out the shredded zucchini, just throw it in a food processor to blend it up more. I often do this when sneaking fruits and vegetables into my kids favorite recipes.

Chocolate Zucchini Bread sliced on a plate

How to Freeze Chocolate Zucchini Bread

Freezing Instructions: After bread is baked, let cool completely. Slice the bread but keep it in the form of a loaf. By slicing it, you can thaw out one or two pieces instead of the whole loaf. Wrap loaf in saran wrap and then in foil. (I usually skip saran wrap but I’ve heard it helps it to save longer). Simply thaw out the bread when you’re ready to eat some!

Make sure to check out our other baked goods recipes! We’ve got LOADS of delicious, healthy recipes waiting to be baked up!

Double chocolate zucchini bread

Double Chocolate Zucchini Bread

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 medium loaf pan 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Double Chocolate Zucchini Bread. A delicious and healthy twist on normal zucchini bread with a few healthier substitutions that will not impact the flavor of this bread.


  • 1/2 cup melted coconut oil (can sub vegetable oil)
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups shredded zucchini
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup dark chocolate chips


  1. Preheat oven to 350 F. Grease one 9×5 loaf pan.
  2. In a mixer, combine oil, sugars and vanilla. Mix in eggs and shredded zucchini.
  3. In a separate bowl, mix flours, salt, cinnamon, baking soda and baking powder. Slowly mix this dry mixture into your wet mixture. Beat until combined. Mix in chocolate chips.
  4. Move the batter to your prepared loaf pan, and bake at 350 degrees for 55-65 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and cool in pan for 10 minutes before cooling on a wire rack.


Freezer Meal Instructions: To Freeze: After bread is baked, let cool completely. Slice the bread but keep it in the form of a loaf. By slicing it, you can thaw out one or two pieces instead of the whole loaf. Wrap loaf in saran wrap and then in foil. Store in freezer for up to 3 months. To Prepare: Thaw individual slices of bread in refrigerator or microwave.