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Ravioli Casserole (+Video)

This Ravioli Casserole only has 5 ingredients! So easy and filling! Frozen ravioli, pasta sauce, cheese, onion and ground beef.

AN EASY FAMILY-FRIENDLY CASSEROLE RECIPE

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. This casserole can even be made in advance and frozen for later use.

Baked Ravioli Casserole topped with melted cheese and chopped cilantro, shown served on a small white plate with a salad bowl in the background.

TIPS FOR MAKING RAVIOLI CASSEROLE:

  • This recipe uses frozen ravioli! You don’t even have to thaw it out first. How do you like that for convenient and easy? But you can use fresh ravioli if you prefer.
  • Feel free to use ground Italian sausage instead of ground beef.
  • Add in any vegetables that your family enjoys: mushrooms and green peppers are some that we enjoy!
Easy Baked Ravioli Casserole recipe from The Country Cook, shown served on a white plate with a salad in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • ground beef
  • onion
  • pasta sauce
  • frozen cheese ravioli
  • shredded mozzarella cheese
ground beef, yellow onion, jar pasta sauce, frozen cheese ravioli, shredded mozzarella cheese.

HOW TO MAKE RAVIOLI CASSEROLE:

In a skillet over medium heat, brown and crumble beef with diced onion. Meanwhile, preheat oven to 425F degrees.

ground beef and diced onion in a large grey skillet.

After beef is fully cooked, drain excess grease. Spray an 11×7 or 9×9 baking dish with nonstick spray. Layer one cup of pasta sauce on the bottom of the dish. Then add half of the frozen ravioli.

a layer of pasta sauce on the bottom of a clear 11-inch by 7-inch baking dish topped with a layer of frozen ravioli.

Then add half of the beef mixture. Next add half the cheese.

ground beef and onion mixture added on top of the frozen ravioli.

Repeat layering with one cup pasta sauce, remaining ravioli and beef mixture. 

a layer of pasta sauce on top of cooked ground beef and frozen ravioli in a Pyrex glass baking dish.

Then add remaining pasta sauce and top with remaining cheese.

shredded cheese added on top of ravioli casserole layers in baking dish.

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 salad.

Baked Ravioli Casserole on a white plate, shown using a gork to pick up a ravioli from the plate.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Originally published: June 2012
Updated & republished: May 2020

Easy Baked Ravioli Casserole serving on a white plate

Ravioli Casserole (+Video)

Baked Ravioli Casserole only has 5 ingredients! So easy and filling! Frozen ravioli, pasta sauce, cheese, onion and ground beef.
5 from 20 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients

Instructions

  • Preheat oven to 425F degrees. Spray an 11 x 7 or 9 x 13 baking dish with nonstick spray. 
  • In a skillet over medium heat, brown and crumble beef with diced onion.
  • After beef is fully cooked, drain excess grease.
  • 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.
  • 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).

Video

YouTube video

Notes

  • Serve with some garlic bread and a salad.
Course: Main Course
Cuisine: American

Nutrition

Calories: 734kcal | Carbohydrates: 57g | Protein: 40g | Fat: 37g | Sodium: 1658mg | Fiber: 5g | Sugar: 8g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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57 Comments

  1. 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!

  2. 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

  3. 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. 🙂

  4. 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!

  5. 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.

  6. Made this Sunday for the family, everyone raved about how good it was. I made 2; 12×9 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 🙂

  7. 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!!

  8. 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 11×7" dish…still looked very full – so I put it on a baking sheet just in case it overflows. Thanks for sharing recipes with us!

  9. 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!

  10. 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!

  11. 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)

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

  13. 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*

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

  15. 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! 🙂