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Easy Cheesy Ravioli Bake

This Easy Cheesy Ravioli Bake is a delicious and time-saving twist on traditional lasagna, using store-bought cheese ravioli and jarred marinara sauce. It's a family favorite that's perfect for weeknight dinners!
3
45 min
TOTAL TIME
729
CALORIES
$2.61
PER SERVING
Easy Cheesy Ravioli Bake
Directions
13 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray.
2
In a large skillet, brown and crumble the ground beef over medium heat until no longer pink. Drain excess liquid.
3
Add marinara sauce, crushed tomatoes, salt, Italian seasoning, garlic powder, and onion powder to the skillet, mixing well.
4
In a small bowl, mix together ricotta cheese, 1 tablespoon of the chopped fresh parsley, and egg.
5
Spread 1/2 cup of the sauce mixture over the bottom of the prepared baking dish.
6
Layer half of the ravioli in a single layer on top of the sauce.
7
Spread half of the ricotta cheese mixture evenly over the ravioli.
8
Pour and spread half of the sauce mixture over the ricotta cheese.
9
Sprinkle 1 cup of shredded mozzarella over the sauce layer.
10
Repeat the layers, ending with the remaining 1 cup of mozzarella.
11
Bake for 30 minutes or until cheese is melted and bubbly.
12
Optionally, broil for an additional 5-10 minutes to achieve a golden-brown cheese crust.
13
Garnish the baked dish with the remaining 1 tablespoon of chopped fresh parsley before serving.
Health Info
Macros
39g
CARBS
48g
FAT
35g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
EGGS
WHEAT
Frequently Asked Questions
Why does my ravioli break apart while boiling?
How can I prevent my ravioli from turning out soggy?
How can I tell when my ravioli is done boiling?
What's the best sauce to pair with my ravioli?
What fillings can I use in a ravioli dish?
Why does my pasta dough come out too sticky?
Can I make ravioli with ready-made pasta dough?
Can I prepare ravioli in advance?
Can I make vegan or gluten-free ravioli?
What's the best way to store leftover cooked ravioli?