Cheesy Ravioli Lasagna Bake

Ingredients

• 1 lb ground beef or Italian sausage (Use either ground beef or Italian sausage; brown and drain excess fat.)
• 24 oz marinara or pasta sauce (One jar.)
• 20 oz refrigerated cheese ravioli (Use uncooked ravioli.)
• 2 cups shredded mozzarella cheese (Part of the mixed cheese topping.)
• 1 cup shredded cheddar or Italian blend cheese (Use cheddar or an Italian cheese blend; combine with the mozzarella for layering and topping.)
• 0.5 cup grated Parmesan cheese (Add to the final cheese layer.)
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder
• salt (To taste.)
• black pepper (To taste.)
• fresh parsley or basil (For garnish, chopped if using parsley or torn if using basil.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish and set it aside.

2. 2

   Place a large skillet over medium heat. Add the ground beef or Italian sausage and cook, breaking it into small pieces, until fully browned and no pink remains, about 7–10 minutes.

3. 3

   Drain off any excess fat from the skillet. Return the browned meat to the heat.

4. 4

   Add the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper to the skillet. Stir until the meat is evenly coated.

5. 5

   Bring the meat sauce to a gentle simmer and cook for 3 minutes, stirring occasionally so it heats evenly and the seasoning distributes throughout.

6. 6

   Spread a thin layer of the meat sauce over the bottom of the prepared baking dish.

7. 7

   Arrange a single layer of uncooked refrigerated cheese ravioli over the sauce, placing the pieces close together without excessive overlapping.

8. 8

   Spoon about one-third of the remaining meat sauce over the first ravioli layer, spreading it evenly.

9. 9

   Sprinkle 1 cup of the combined shredded mozzarella and cheddar or Italian blend cheese over the sauce.

10. 10

    Arrange a second layer of uncooked ravioli over the cheese.

11. 11

    Spread the remaining meat sauce over the second ravioli layer, making sure the ravioli are well covered so they cook through.

12. 12

    Top with the remaining mozzarella and cheddar or Italian blend cheese, then sprinkle the grated Parmesan evenly over the top.

13. 13

    Loosely cover the baking dish with aluminum foil, tenting it slightly so the foil does not stick to the cheese. Bake for 25 minutes.

14. 14

    Remove the foil and return the dish to the oven. Bake for another 10–15 minutes, until the cheese is fully melted, bubbling around the edges, and lightly golden brown.

15. 15

    Remove the casserole from the oven and let it rest for 5 minutes so the layers can set slightly. Garnish with fresh parsley or basil, then serve hot.

Notes

The recipe gives a choice of ground beef or Italian sausage and a choice of cheddar or Italian blend cheese. Covering the dish for the first bake helps the uncooked refrigerated ravioli steam and cook; uncovering it at the end browns the cheese.

Nutrition per serving

• main
• casserole
• baked
• comfort food
• Italian-inspired
• cheesy
• family dinner
• easy dinner