If you’re looking for comfort food that’s both hearty and effortless, baked ravioli is your new secret weapon. This dish wraps up pillowy ravioli, rich meat sauce, and gooey mozzarella into layers of pure joy, all golden and bubbling from a stint in the oven. Whether you’re feeding a crowd or just want guaranteed leftovers, baked ravioli brings everyone running to the table—because who can resist a bubbly, saucy casserole that tastes like a hug?

Ingredients You’ll Need

Let’s talk about the magic that happens when you combine just a handful of everyday ingredients. Each component in baked ravioli plays a big role: from the savory ground beef and aromatic spices, to the ravioli and mountain of cheese. Here’s what you’ll need, and why you shouldn’t skip a single thing!

Ground beef (3/4 lb): The hearty foundation of your sauce, adding depth and richness to every bite.
Salt and pepper (to taste): Essential for bringing out the natural flavors of the meat and spices.
Onion powder, dried basil, dried oregano, mustard powder (½ teaspoon each): This quartet infuses the sauce with Italian-inspired warmth and zip.
Hot sauce (1 teaspoon): Trust me, this won’t make it spicy! It just wakes up all the other flavors.
Worcestershire sauce (1 teaspoon): Adds a subtle savory note with just a drizzle.
Yellow onion, diced (1 small): Sautéed to sweetness, it’s the aromatic backbone of the meat sauce.
Garlic, minced (3 cloves): Because what’s Italian comfort food without plenty of garlic?
Marinara sauce (24 oz): Go with your favorite jar or homemade—this is the saucy glue that ties everything together.
Half and half (½ cup): Adds luscious creaminess without being heavy.
Mozzarella cheese, divided (2 cups): For those glorious melty layers throughout and on top.
Refrigerated ravioli, uncooked (20 oz): Choose cheese or any filling you love—fresh or frozen will both work.

How to Make Baked Ravioli

Step 1: Sauté the Beef and Onions

Start by seasoning your ground beef with salt and pepper, then pop it into a large skillet over medium-high heat. Let it cook for around 3 minutes, breaking it up as it browns. Next, sprinkle in the onion powder, dried basil, oregano, mustard powder, a splash of hot sauce, and the Worcestershire sauce. Toss in your diced onion and let it all mingle together for about 5 more minutes, stirring often. When everything smells amazing, stir in the minced garlic for one more minute. Tilt the pan and carefully spoon out any excess grease before turning the heat to low. Your kitchen will already be smelling like an Italian trattoria!

Step 2: Build the Meat Sauce

In your casserole dish (9 x 13 inches works perfectly), spread about 3/4 cup of marinara sauce on the bottom. This ensures the ravioli won’t stick and guarantees a saucy bite every time. To your skillet with the cooked beef, pour in the rest of the marinara sauce and the half and half. Gently mix until everything is deeply combined and luscious. Remove the pan from heat and get ready to layer!

Step 3: Layer the Baked Ravioli

Now, the fun part: assembly! Lay half of your uncooked ravioli over the marinara-lined dish, evenly spaced so every bite is packed with flavor. Spread half of your meat sauce on top, then shower it with ½ cup of mozzarella. Repeat with another layer: the remaining ravioli, the rest of the meat sauce, and finish strong with the remaining mozzarella. Every layer you build means more cheesy, saucy goodness in the final result!

Step 4: Bake and Broil

Cover your casserole dish with foil. If you’re using foil, give it a quick spray with nonstick cooking spray to keep it from clinging to the cheese. Slide it into a 350-degree oven and bake for 35 minutes, letting all those flavors meld and the cheese get perfectly melty. Then pull off the cover and broil at 450 for just a minute or two. Don’t wander far—the top goes golden and bubbly in a flash! This step gives you that irresistible browned cheese finish.

Step 5: Rest and Serve

Remove the bubbling casserole from the oven and let it cool for a few minutes. This quick rest helps everything set up so you can slice and serve tidy, satisfying portions of baked ravioli. Dig in while it’s piping hot—a gooey, cheesy slice of dinner perfection!

How to Serve Baked Ravioli

Garnishes

When it comes to garnishing baked ravioli, a final flourish really makes each serving pop. Sprinkle fresh basil or chopped parsley over the top for a punch of color and a burst of freshness. Want a little extra flair? A dusting of grated parmesan or red pepper flakes gives each bite an extra kick and sophistication.

Side Dishes

Serve your baked ravioli with sides that complement, but don’t compete. A crisp Caesar salad or a simple garden salad adds crunch and contrast to the gooey casserole. And let’s be real: a side of warm garlic bread is almost mandatory for mopping up that amazing sauce.

Creative Ways to Present

To give your baked ravioli some wow factor, try serving it in individual ramekins or mini cast iron skillets for a dinner party. You can even portion the casserole into oven-safe bowls for personal-size servings, making an ordinary weeknight meal feel special. Want to turn this into a fun family dinner? Let everyone sprinkle on their own toppings at the table—think extra mozzarella, herbs, or olives.

Make Ahead and Storage

Storing Leftovers

Leftover baked ravioli makes for the dreamiest next-day lunch. Simply let any remaining casserole cool, then transfer to an airtight container and refrigerate for up to three days. It stays saucy and flavorful, especially if you added that extra bit of marinara before baking.

Freezing

Planning ahead? You can freeze the assembled (but unbaked) casserole tightly covered for up to three months. When ready to eat, thaw overnight in the refrigerator before baking. If you’re freezing already-baked portions, wrap them well for the freezer and let them thaw in the fridge before reheating. This makes baked ravioli the ultimate make-ahead meal for busy weeks or gift-giving.

Reheating

For the tastiest leftovers, reheat baked ravioli in a 350-degree oven (covered with foil) until heated through and bubbling, about 15–20 minutes. Microwave works for individual portions, too, just heat in short bursts and watch for splatters. If the casserole looks a bit dry, you can always add a splash of marinara sauce before reheating to keep everything moist and delicious.

FAQs

What kind of ravioli works best for baked ravioli?

Refrigerated cheese ravioli is a classic choice, but you can use any filling you enjoy! Meat, spinach, or mushroom ravioli all work beautifully. Frozen ravioli is also great—just add a bit more baking time to make sure it’s cooked through.

Can I make this dish vegetarian?

Absolutely! Just swap the ground beef for your favorite meatless crumble or use sautéed mushrooms and spinach for a delicious vegetarian baked ravioli that everyone will love.

Can I use a different cheese on top?

Definitely. Mozzarella is classic for that unbeatable melt, but you can try provolone, fontina, or add some parmesan for a sharper finish. Just be sure to use low-moisture, whole milk cheese if possible for the best texture.

Do I need to cook the ravioli before baking?

Nope! The uncooked ravioli will cook perfectly in the sauce as it bakes, soaking up all those wonderful flavors. If using frozen ravioli, just tack on about 15 extra minutes of baking time.

Can I prepare baked ravioli in advance?

You sure can. Assemble the whole dish, cover it tightly, and refrigerate for up to two days before baking. Let it sit at room temperature for 30 minutes before baking to ensure even heat, or add a few minutes to the cook time if baking straight from the fridge.

Final Thoughts

Baked ravioli is a true celebration of cozy, cheesy goodness with hardly any fuss—no need to fuss with boiling water or rolling out dough. It’s the kind of recipe you’ll reach for again and again, whether you’re making a casual weeknight dinner or feeding friends on a relaxed weekend. Don’t be surprised if it becomes a new family tradition. I hope you give baked ravioli a try soon!