Pasta is pasta, right?
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.
Baked Ravioli
But since Gene 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
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 11×7 or 9×9 baking dish with nonstick spray. Note: An 11×7″ dish works best for this but mine cracked a couple of years ago and I haven’t replaced it. I used my 9×9 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.
Enjoy!
Crock Pot Tortellini & Sausage Stew
Ravioli Casserole
Baked Ravioli Casserole only has 5 ingredients! So easy and filling! Frozen ravioli, pasta sauce, cheese, onion and ground beef. Dinner is served!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 734
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
Instructions
- 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 11 x 7 or 9 x 9 baking dish with nonstick spray. Note: An 11 x 7" dish works best for this but if you use a 9 x 9”, 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.
- If using a 9 x 9 baking dish, you might want to put it on a baking sheet just in case any sauce bubbles over.
- Cover with aluminum foil. Bake for 30 minutes.
- Remove aluminum foil and continue to bake for another 8-10 minutes (until sauce is bubbly and cheese is melted).
Notes
Serve with some garlic bread and a nice crisp, green salad.
Nutrition
Calories: 734kcal | Carbohydrates: 57g | Protein: 40g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 146mg | Sodium: 1658mg | Potassium: 665mg | Fiber: 5g | Sugar: 8g | Vitamin A: 785IU | Vitamin C: 10mg | Calcium: 246mg | Iron: 15.2mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Robin says
This was very good but had to add more sauce to it.. I will make it again… Its a keeper..
Harmony Paige says
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 9×13 and once in 9×9. 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 says
So simple yet so delicious. I found myself sneakng heating up leftovers at midnight lol
Anonymous says
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!
Shelly says
This looks amazing and I just happen to have all the ingredients on hand! Will make it soon! Thanks for posting it!
Dee says
My family loved this dish. I will definitely be making this again. I had to bake it a longer then the directions said because the pasta was not done but other then that it was great!
Anonymous says
Wow! We had this for lunch today with French bread and copycat Olive Garden salad and dressing. Awesome! Thanks for making our lives easier. ????
Anonymous says
I made this. So good. I added garlic, spinach and 1/2 tbsp Italian seasoning. crushed red pepper once it comes out of the oven. I will make this again.
Anonymous says
This recipe is fantastic….so quick and easy. I've used pepperoni, sliced thin, and also sausage removed from the casing and browned. Any way you make it, you are in for a treat! It's like a ravioli pizza!
Tina in TN says
I made this for dinner last night and everyone loved it, hardly any leftovers!
Michele Bragg says
Sooooo easy and sooooo good! My picky eaters devoured it. Even the pickiest…my husband…liked it! Will make it again!
Jessica Benallo says
Made this tonight. Thank you so much for this recipe. My family loved it. 🙂
Marlene Wyzynski says
My husband and I loved this casserole very much! It was so easy to put together and tasted wonderful! I added an 8 ounce can of tomato sauce with a few dashes of Italian seasoning to it since I like my pasta saucy. I also added a can of mushrooms to it. It’s a keeper! Thank you!
Amy says
Can you tell me how to make this in the crock pot?
Jenn says
CAN I use leftover ravioli and just cut down on the cooking time??
AVM says
What kind of cheese is in the cheese ravioli? We are not fans of biting into ricotta–or is it another type of cheese? If using meat ravioli, not sure if I should omit the meat in the sauce. Any input? Thank you.
Brandie @ The Country Cook says
Hi Mary! It depends on the brand you purchase. Just look at the package and it should tell you what cheese is inside. Some are ricotta, some are mozzarella and some might be a mix of a few. You could use a veggie ravioli or a meat ravioli too. 🙂
Michele Leming says
I love making this but I use Italian sausage instead of hamburger. It’s so good. One of my favorite recipes. Easy as pie!
Brandie @ The Country Cook says
Love that you switched it up with sausage – great idea! Thanks so much for coming back to let me know!