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Baked Ravioli

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.

Baked Ravioli


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.

Freezing Directions:

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.

Servings: 4


**conversion chart image provided by Erik Spiekermann


12 Responses to “Baked Ravioli”

  1. SarahM says:

    This looks great! What size pan should I use? 9×9?

    • katie says:

      Sarah, if you make the full 8 servings, you can use either two 8×8 baking pans or one 9X13 pan. The 8×8 pans fit in the freezer better if you are freezing it. Enjoy!

      • Rebecca says:

        Hi! This looks yummy. I noticed it says “serves 4″ but then in the comments you said if you make the full 8 servings you’ll need a 13×9 or a couple 8x8s. If I make the recipe according to the amounts listed on the ingredients list, is that enough to fill 1 8×8 then?

        • Katie says:

          My apologies- sometimes serving amounts can be confusing since we double recipes in our menus. If you are truly cooking according to the recipe for 4 servings, I would use an 8×8. You could use a 13×9 but your layers would be thinner. Hope that helps!

  2. AudreyB says:

    If I make homemade raviolis do I boil them before placing them in the pan?

  3. Jenna says:

    This looks great! What brand of ravioli do you use?

    • katie says:

      I think I used a store brand of refrigerated ravioli. Bertoli is a name brand one that the stores carry in my area but any refrigerated ravioli would work.

  4. Jenna says:

    When you use the store-bought ravioli, do you boil it, or does it just bake in the oven?

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