Pioneer Woman baked ravioli is a cheesy make-ahead casserole made with frozen spinach ravioli, a quick meat sauce and melted mozzarella, ready in 75 minutes. That makes it a go-to for weeknight dinners, dinner parties or feeding a crowd, since one pan serves 12 with barely any hands-on work.
Tossing the boiled ravioli with two cups of meat sauce before layering keeps every pocket coated so nothing dries out in the oven. If you skip that step, the top layer bakes bare and you get chewy edges instead of saucy bites.
Most baked ravioli recipes dump frozen ravioli into the dish raw, but this one boils them first for a tender bite all the way through. The from-scratch meat sauce sets it apart from versions that lean on jarred marinara, since simmering your own lets you control the flavor.
Pioneer Woman Baked Ravioli
Course: DinnerCuisine: AmericanDifficulty: Easy12
servings45
minutes20
minutes592
kcalBoiled cheese and spinach ravioli get tossed in a simmered ground beef tomato sauce, then layered with mozzarella and parmesan in a baking dish. Once assembled, it bakes at 375 degrees until bubbly and golden on top.
Ingredients
2 tbsp. olive oil
2 cloves garlic, finely chopped
1 small onion, chopped
1 1/2 lb. ground beef
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can crushed tomatoes
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes, optional
2 tsp. kosher salt, plus more for the pasta water
1 tsp. ground black pepper
1/3 c. chopped fresh basil, plus more to serve
1/4 c. chopped fresh parsley, plus more to serve
1 (22 oz.) package frozen cheese and spinach ravioli
3 c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese, divided
Directions
- Cook the beef and aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat, then add the garlic and onion and cook until softened, about 6 minutes. Once soft, add the ground beef, cook and crumble until browned, 6 to 8 minutes, then drain the fat and leave a bit for flavor.
- Simmer the sauce: Stir in both cans of crushed tomatoes, the Italian seasoning, red pepper flakes if using, salt and pepper, then bring to a simmer. Reduce to medium-low and cook 10 to 15 minutes, stirring occasionally, before removing from heat.
- Boil the ravioli: While the sauce simmers, preheat the oven to 375 degrees and bring a large pot of salted water to a boil. Cook the frozen ravioli according to package directions, then drain and toss with 2 cups of the meat sauce in a large bowl.
- Build the first layer: Spread 1 cup of sauce in a lightly greased 9-by-13-inch baking dish, then arrange half the sauced ravioli on top, overlapping slightly. Spoon half the remaining sauce over them and top with 2 cups mozzarella, 1/4 cup parmesan, the basil and parsley.
- Add the second layer: Arrange the remaining ravioli over the cheese, overlapping slightly, then top with the rest of the sauce, 1 cup mozzarella and 1/4 cup parmesan.
- Bake and rest: Bake at 375 degrees for 20 to 25 minutes until bubbly, then let stand 10 minutes before serving with extra basil and parsley.
FAQs
Can I use fresh ravioli instead of frozen?
Fresh ravioli works here, but cut the boiling time since fresh cooks faster than frozen. Check the package and be gentle when tossing, because fresh pasta tears more easily.
How long does leftover baked ravioli keep in the fridge?
Leftover baked ravioli keeps well in an airtight container for 3 to 4 days. Reheat covered in a 350-degree oven for 15 minutes so the cheese gets melty again, since microwaving makes ravioli rubbery.
Can I assemble this casserole the night before?
You can build the whole casserole, cover it tightly and refrigerate overnight before baking. Add about 10 extra minutes to the bake time since the dish goes in cold, and save the fresh herbs for after it comes out.
Do I need a 9-by-13-inch dish or can I use a different pan?
A 9-by-13-inch baking dish is the right size for 12 servings, but a deep oven-safe skillet works if you halve the recipe. Whatever you pick, make sure it holds at least 3 quarts so the layers have room.
Why did my casserole come out watery?
A watery casserole usually means the sauce did not simmer long enough or the ravioli held too much water after boiling. Let the sauce cook until it clings to a spoon, and shake extra water off the ravioli before tossing with the sauce.
