Baked Ravioli - Dump and Go Dinner
8
Servings
8
Ingredients
14
Comments
This Baked Ravioli, essentially lasagna made with ravioli instead of lasagna noodles, is a pasta lover's dream.
8
Servings
8
Ingredients
14
Comments
Ingredients
- 3 cups cook Ground Beef
- 26 ounces Tomato Sauce
- 28 ounces Diced Tomatoes, Canned
- 2 tablespoons Italian Seasoning
- 1 teaspoon Black Pepper
- 1 teaspoon Nutmeg
- 25 ounces Ravioli, Beef, Frozen
- 3 cups Mozzarella Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix together ground beef, tomato sauce, diced tomatoes, Italian seasoning, black pepper, and nutmeg.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, mix together ground beef, tomato sauce, diced tomatoes, Italian seasoning, black pepper, and nutmeg.
- Layer meat sauce, ravioli, and cheese between indicated number of baking pans.
- Bake at 350 for 35 minutes or until ravioli is tender.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 560
- Total Fat
- 28g
- Saturated Fat
- 13g
- Trans Fat
- 1g
- Cholesterol
- 145mg
- Sodium
- 1312mg
- Total Carbohydrates
- 36g
- Fiber
- 3g
- Sugar
- 8g
- Protein
- 42g
- WW Freestyle
- 16
14 Comments
Join the discussionThis looks great! What size pan should I use? 9×9?
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!
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?
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!
If I make homemade raviolis do I boil them before placing them in the pan?
No, you would bake them instead of boiling. Let us know how the homemade ravioli turn out! Sounds delicious.
This looks great! What brand of ravioli do you use?
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.
When you use the store-bought ravioli, do you boil it, or does it just bake in the oven?
No need to boil- just bake it in the oven!
Great, thank you! And they freeze/thaw well? What brand of ravioli do you use?
sorry, i see you already answered the question about the brand. 🙂
How do you figure that it will be the same cook time and temperature for both options? One with just cooked meat and room temp sauce, etc. and the other with everything frozen? Need to double check your recipes!
Hi Aaron, when you make this from frozen, you will thaw it first in your refrigerator before putting it in the oven. That is what would make the cook time the same. Hope this helps!