Monday, June 18, 2012

Baked Ravioli


I'm really excited to be sharing another super easy supper recipe. This one only has 5 ingredients!  And the bonus is that it's a pasta dish, so you know that any leftovers you have will be delicious when re-heated the next day. My husband is not a big fan of pasta dishes. He enjoys lasagna and ravioli but not much else. I'm not sure why really. Pasta is pasta, right?  I guess it's just a texture thing with him. But since he does love ravioli, it's kinda fun to find different ways to make it rather than just boiling it and pouring on some pasta sauce (which we do a lot too).  And since Alex also loves ravioli, this is a dish that I can actually get my whole family to agree on.   Bonus points for Momma!  Oh, and one more fun fact about this dish: it uses frozen ravioli! You don't even have to thaw it out first.  How do you like that for convenient and easy?
Ingredients:
1 lb. ground beef
1 yellow onion, diced
1 (26 oz.) jar pasta sauce
1 (25 oz.) pkg. frozen cheese ravioli
1 1/2 - 2 cups shredded mozzarella cheese
Directions:
In a skillet over medium heat, brown and crumble beef with diced onion. 
Meanwhile, preheat oven to 425F degrees.
 After beef is fully cooked, drain excess grease.
 Spray an 11x7 or 9x9 baking dish with nonstick spray.

Note: An 11x7" dish works best for this but mine cracked a couple of years ago and I haven't replaced it.  I use my 9x9" dish, but just be careful when filling it since it will be filled right to the top with this recipe.   You may have to press it all down a bit when using the smaller dish. 

 Layer one cup of pasta sauce on the bottom of the dish. 

 Then add half of the frozen ravioli.
 Then add half of the beef mixture.
 Next add half the cheese.
 Repeat layering with one cup pasta sauce, remaining ravioli and beef mixture. Then add remaining pasta sauce and top with remaining cheese. Because my baking dish is filled to the brim, I put it on a baking sheet just in case any sauce bubbles over.
 Cover with aluminum foil. I like to spray the inside of the aluminum foil with nonstick cooking spray. This keeps it from sticking to the cheese as it bakes. Or you can use nonstick foil
Bake covered for 30 minutes.  Remove aluminum foil and continue to bake for another 8-10 minutes (until sauce is bubbly and cheese is melted).
Serve with some garlic bread and a nice crisp, green salad.




Disclosure: If you click on any of the amazon affiliate links above and order any of the products, I get a small proceed from that sale.  
It's a very small proceed, but I gotta let you know. FCC regulations and all that. 

29 comments:

Jen @JuanitasCocina said...

What a great and easy family recipe! Sounds delicious! I know we'd eat it up!

Rustown Mom said...

This looks really good, and with all the varieties of ravioli and sauce you could make it a little different each time. (:

Angie's Recipes said...

It looks mouthwatering with that thick layer of cheese topping!

ITheeCook said...

Yummy! I make this a lot. My kids love this dish.

Sandra in NM* said...

Is that ravioli from Walmart? I want to make this dish but have never purchased frozen ravioli so don't even know where to look.... thanks, Brandie!

Sandra in NM*

The Country Cook said...

Hey Sandra! It sure is! You will usually find it in the section where the frozen dumplings are. In my Walmart it's in the same aisle as the frozen pizza (but I know everywhere is different). Hope the helps! :)

Sonya M. Jones said...

This looks really yummy! Can't wait to try it out!

Lizzy said...

Love this easy dinner idea! My picky pasta queen would love it :)

Kim B. said...

What a GREAT quick & easy recipe for these FUN Summer days when you don't want to be stuck in the kitchen cooking!

Nick said...

I don't know why I never thought to do this, but I love this idea! Thanks!

Debra Kapellakis said...

my mouth is watering...

Marjorie said...

I make one similar to this called Ravioli Florentine. I use thawed, chopped & drained spinach between the layers along with a sprinkling of parmesan cheese with the mozzarella between the layers & on top. I use cheese ravioli thus making it vegetarian. This is a popular dish at our church potluck along with an easy to make dish for those nights where we want or need a vegetarian dish (i.e. Lent)

Anonymous said...

How many servings does this make? Wondering if I would need to double it or not. All the jarred sauces here are either 23 or 24 oz jars... seemed very small. Can't wait to try this! Thanks!

The Country Cook said...

I would say a 23 oz. jar would be fine. It really just depends on how "saucy" you like your pasta. This serves 4-6 (once again, depending on your portion sizes). Hope that helps!

Dawn241 said...

Have this in the oven baking right now! Have been wanting to try this, but had a difficult time finding frozen ravioli. I had an 11x7" dish...still looked very full - so I put it on a baking sheet just in case it overflows. Thanks for sharing recipes with us!

Stephanie Chisholm said...

We made this tonight for dinner. It was super yummy! Hubby and I both had seconds!
Thanks for the great recipe, this is going in the recipe book!!

Jane Piatt said...

I was just wondering if this dish could be frozen?

Ambitious Blonde said...

Made this Sunday for the family, everyone raved about how good it was. I made 2; 12x9 pans and froze one after I baked it, so hope it turns out for next time. However if you make a larger dish, I suggest using more sauce, as 1 isn't enough IMHO. :) It also only made 2 layers, but that was fine with us :)

Anonymous said...

This was easy and delicious. Thank you! I love your blog!

Carrie

christina said...

I can't believe how easy this was to make, and so tasty. I did used an 11" by 7" pan and I'm glad you said something about putting a baking sheet under just in case any sauce bubbles over, because even with that size pan it bubbled over on me. Thank you for sharing this recipe.

Anonymous said...

This was absolutely AMAZING!!!!! My whole family licked their plates clean. The best part was that it was so easy to make. Thanks for the great recipe!

Anonymous said...

I made this tonight. I used the leftover meat pasta sauce I made on Mon. night from your recipes too. I am so grateful to have come across your blog. Many recipes from here are a huge hit and in my regular rotation. :)

The Country Cook said...

Yay! Y'all are so sweet. Thank you so much for taking the time to let me know how this turned out for you! I am so happy you enjoyed it!! ~Brandie

Riham Nasser said...

making this tonight ,, added mixed veggies so it's a complete meal !! thank you very much

A Edwards said...

I just made this last Sunday for dinner and it was FANTASTIC! I was a bit apprehensive at first, but boy was I wrong. It came together quickly, cooked perfectly. My only personal exception for this dish next time is I will use my own homemade marinara, since the jar sauce I choose was not my cup of tea. Besides that 10 stars, had plenty left over and it was wonderful the next night ! Thank you for sharing!

Robin said...

This was very good but had to add more sauce to it.. I will make it again... Its a keeper..

Harmony Paige said...

I absolutely LOVE how easy this is to make! It is very similar to lasagna actually but a whole lot easier to prepare. I have made this twice, once in a 9x13 and once in 9x9. I haven't had issues with it bubbling over, but still use a baking sheet just in case. I'm making it again tonight and have been telling all my girlfriends to make it for their families. Thanks for another great recipe :)

Tanisha said...

So simple yet so delicious. I found myself sneakng heating up leftovers at midnight lol

Anonymous said...

What a great idea this recipe is......if tomorrow was not Easter I would be making this tonight, as it is I need to make more room in my fridge so it will have to wait a day or so. I love sausage so I will use Italian sausage and also some slivers of green peppers and maybe onion slivers too. I think it will give it a Pizza Supreme flavor. Both ideas sound great to me!