Beefy Baked Ravioli

I am more of a recipe maker than a recipe follower (so far it’s all worked out for me!) so here are the things I changed up as I went: When browning the beef I added: – 1/4 onion – 1 clove of garlic – 1.5 teaspoons Italian seasoning – salt & pepper to taste I used dried (spinach) ravioli, and so cooked it to almost al dente before using it. Also, I used four cheese pasta sauce for both the pasta sauce and the canned tomatoes. Finally, I cooked it at 350 for 20-30 minutes (until the cheese was melted). It was delicious, and I’m making another batch for the freezer with mushrooms instead of beef for a vegetarian option.

I used spinach ravioli, low fat cheese and ground turkey to reduce the fat and make it a little healthier. It was great! Easy recipe to put together. I will make it again and maybe add my own seasonings.

Sadly not homemade, canned, jarred, processed made by others.

This recipie has been a fit with my family ever since I found it. Depending on our mood, I will usually make substitutions like: sausage instead of ground beef tortellini instead of ravioli alfredo sauce instead of tomato. It comes out great every time!

It’s so easy and tasty!

Very good and easy! I enlarged the recipe,added garlic and mushrooms!

This recipe was totally yummy! I added sautéed peppers to the sauce & a layer of provolone cheese on the second layer. Remove the foil, lower temperature to 350 & stick it back in the oven to let the top brown. Taste is amazing, a crave worthy meal better than lasagna!

I used a low sodium Marinara sauce because I like the flavor of it better than a Spaghetti sauce. I think I will cut the ground beef back to 1/2 lb next time.

This was fantastic.. As for the person who said its not cooking..they obviously dont make there’s from scratch cause ur looking up frozen ravioli …otherwise u would of searched “ravioli from scratch ” I think this a great recipe..just like from scratch!!!!

Hugh hit for Sunday dinner. would not change a thing.

This was good and we all agreed I should make it again. However, next time I think I will use a little less meat and cheese, especially less meat.

My family loved this! Very easy on a workday to put together. I did add diced onion and garlic to the meat mixture. I used one 13 ounce bag and half of a 13 ounce bag of mini ravioli. I liked the combination of mozzarella and Monterey Jack cheeses. Definitely will make this again!

This recipe rocked!! I browned the hamburger with onions, peppers, basil, parsley. We loved it!!

My husband isn’t crazy about ravioli, but I like it and make it. Last night I made this for dinner. He said it was delicious and the best ravioli he’d ever had. He’s now a fan of ravioli, at least this recipe. Thanks for the sharing this recipe.

Not too bad for a slight variation on a lasagna. I used refrigerated fresh ravioli from the deli section, Italian sausage instead of ground beef, ricotta mixture layered with the cheeses, and my homemade sauce… turned out perfect. This might become a monthly recipe.

Very good recipe. Wife and I liked it and will be making it again.

Absolutely loved it! Made it twice already and added spinach the 2nd time. I also browned hot sausage with the ground beef since we love sausage. This is amazing!

Very good basic recipe. My variations are as follows. First I made my own sauce from a large can of tomato purée, spices, chopped onion and ground beef with sweet Italian sausage. Because it was a quick sauce, I did not used tomato paste. When using paste, cooking time is minimum of three hour to cook out the acidity. I also had some frozen eggplant. Michael Angelos makes the breaded eggplant slices and I get it in 3 pound bag at BJs. In a 13×9 foil pan, spray with Pam, layered sauce, defrosted eggplant, one pk of mini defrosted cheese ravioli, sauce, deli sliced provolone cheese, defrosted eggplant, sauce, Parmesan on top. This is what I had in my house. Covered tightly with foil, baked at 425 for 1 hour in my toaster oven. Removed the foil, baked 15 more minutes at 400 to brown top. Let sit for 20 minutes before cutting. Served with cucumber, tomato and onion salad dressed with red wine vinegar and EVOO. Cubed dinner rolls sprinkled with EVOO, garlic powder, onion, powder and parsley. Toasted while ravioli was resting. Then topped with Parmesan. No mess, no fuss, no oven to clean, foil pan to the trash. Enough leftovers for a lunch during the week.

This is a very easy meal for busy families. You can keep the ingredients on hand to make at last minute, too. I have made several times and the family loves it as written.

I used refrigerated ravioli instead of frozen, but that is the only thing I did differently! LOVED IT! We will definitely be having this again!

Enjoyed this so much have made it twice over the past 30 days. Very easy recipe, easy and quick to make.