A delicious and hearty casserole featuring layers of beef, cheese, and ravioli, perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 package (25 oz) refrigerated or frozen cheese ravioli
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup ricotta cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven: Set oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned and the onion is tender. Drain excess grease if needed.
Add the sauce: Stir in garlic and cook for 30 seconds. Add marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, and black pepper. Simmer for 5 minutes.
Layer the casserole: Spread a thin layer of the beef sauce in the bottom of the baking dish. Add half of the ravioli in an even layer, followed by half of the ricotta, mozzarella, and Parmesan.
Repeat: Add the remaining ravioli and beef sauce. Finish with the remaining mozzarella and Parmesan.
Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
Rest: Let the casserole rest for 10 minutes before serving.
Garnish: Sprinkle with fresh parsley and serve hot.
Notes
For a spicier version, add red pepper flakes to the beef sauce.
Feel free to use different types of cheese based on your preference.
This casserole can be made ahead of time and stored in the refrigerator before baking.