Lasagna is a staple at my house. But after a while, it can get a little boring. This Baked Ravioli is essentially lasagna made with ravioli instead of lasagna noodles. It is a pasta lover’s dream. I used cheese ravioli, but try it with your favorite kind of ravioli to add variety. You could even make you own ravioli if you prefer.
Katie @ onceamonthmeals.com
- 1 pound ground beef
- 13 ounces tomato sauce
- 14 ounces diced tomatoes, undrained
- 1 Tablespoon italian seasoning
- 0.5 teaspoon black pepper
- 0.5 teaspoon nutmeg
- 12.5 ounces refrigerated ravioli
- 1.5 cups shredded mozzerella cheese
In a large saucepan on the stovetop, brown ground beef. After ground beef is browned, stir in tomato sauce, diced tomatoes, italian seasoning, black pepper, and nutmeg. Simmer for 10 minutes. Remove from heat. Layer meat sauce, ravioli, and shredded cheese in a baking pan just like you would a lasagna. I made my raviolis line up in straight lines because it was pretty, but it’s not necessary. Bake at 350 for 35 minutes or until ravioli is tender.
Assemble as directed but do not bake. Cover tightly with foil. Label and freeze. To serve: thaw in fridge. Bake at 350 for 35 minutes or until ravioli is tender.
**conversion chart image provided by Erik Spiekermann