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Cheesy Baked Ravioli Recipe
Ben Carraoli

Cheesy Baked Ravioli Recipe

I just made this cheesy baked ravioli the other night and wow, it turned out so comforting and satisfying. I love how the cheese melts into every layer and the sauce seeps into the ravioli for a gooey, lasagna-style bake. It felt like an easy, cozy dinner that warmed me up from the inside out.
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Prep Time 10 minutes
Cook Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil — helps sauté onions and beef nicely without burning.
  • 1/2 medium onion chopped — adds sweetness and depth of flavor to the sauce.
  • 1 pound extra-lean ground beef — gives the baked hearty protein and rich meaty flavor.
  • 3 –4 cloves garlic minced — boosts aroma and taste; garlic really warms up the dish.
  • Salt & pepper to taste — to season the meat-sauce base just right.
  • 3 cups marinara sauce about one 24 oz jar, divided — forms the tangy, tomatoey base that keeps the ravioli moist and flavorful.
  • 20 ounces uncooked cheese ravioli — refrigerated ravioli works best and cooks perfectly in the oven.
  • 2 cups shredded mozzarella cheese — melts beautifully and gives that stretchy cheesy goodness.
  • 1 cup freshly grated Parmesan cheese — for sharpness extra richness, and a flavorful topping.

Method
 

  1. Preheat your oven to 350°F and move the rack to the upper third. At the same time, grate your cheeses and keep them ready for layering.
  2. Warm the olive oil in your skillet and sauté the chopped onion until soft. Add garlic and ground beef, breaking it up as it cooks. Once brown, season with salt and pepper.
  3. Stir 2 cups of marinara sauce into the cooked beef and let it warm through. You should have a thick, hearty meat sauce.
  4. Spread the remaining 1 cup of marinara on the bottom of the baking dish. Add half the ravioli in an even layer. Spread on half the meat sauce and top with half the mozzarella and Parmesan.
  5. Repeat the layering: ravioli, meat sauce, mozzarella, and Parmesan. Make sure the top is well-covered with cheese.
  6. Cover with foil and bake for 30 minutes. Remove the foil and broil briefly until the top becomes golden and bubbly. Serve hot for the best cheesy texture.

Notes

  • I always grate my cheese fresh — pre-shredded cheese doesn’t melt as smoothly.
  • I sometimes add an extra spoonful of marinara on top to keep everything moist.
  • Assembling the dish the night before makes busy evenings so much easier.
  • Letting the bake rest for 5 minutes before cutting helps the layers stay intact.