Name: Baked Ravioli Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 Servings
Cuisine: American
Ingredients: 18 ounces Cheese-filled ravioli; 1 lb Ground beef; 1 cup Onion; 4 cloves Garlic; 14 ounces Diced tomatoes; 10 ounces Tomato soup; 1 tbsp Italian seasoning; 0.5 cup Parmesan Cheese; 0.5 cup Mozzarella Cheese

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Baked Ravioli Casserole

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Ingredients

Warning0 allergens identified

Baked Ravioli Casserole

18 ounces Cheese-filled ravioli2 packages of refrigerated raviolis

1 lb Ground beef

1 cup Onionchopped

4 cloves Garlicminced

14 ounces Diced tomatoesundrained

10 ounces Tomato soupcondensed

1 tbsp Italian seasoning

½ cup Parmesan Cheeseshredded

½ cup Mozzarella Cheeseshredded

Instructions

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Instructions

Preheat Oven to 375 degrees.

Cook ravioli according to package directions, drain and cover to keep warm

In a large skillet cook ground beef, onion and garlic over medium high heat until beef is brown and onion is tender; drain fat

Add in tomatoes, soup, Italian Seasoning, and raviolis stirring gently

Transfer mixture to a 9×13 casserole dish sprinkle cheese on top

Bake a 375 for 20 minutes

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Tips & Tricks (5)

Brown the Beef Properly 🍖
Break the ground beef into small pieces and let it sear undisturbed for 2-3 minutes before stirring to develop deep, savory flavors that will elevate your sauce.
Sauté Aromatics First 🧅
Cook diced onions and minced garlic in butter until fragrant (about 2 minutes) before adding beef to build a flavorful foundation that prevents raw garlic taste.
Don't Overcook the Ravioli 🍝
Use frozen ravioli without thawing and cook them only 2-3 minutes if adding to boiling sauce, as they'll continue cooking in the oven and won't turn mushy.
Layer Strategically for Even Cooking 🧀
Spread a thin layer of sauce on the casserole bottom, then alternate ravioli and sauce layers to ensure every piece gets properly heated through and melted cheese coats everything.
Tent with Foil to Prevent Burning 🫖
Cover the casserole with foil for the first 25 minutes of baking at 375°F, then remove it for the last 10-15 minutes to melt the cheese on top without burning the edges.