Baked Ravioli with Meat and Mozzarella Recipe

If you’re craving a comforting dish that hits all the right notes of cheesy, meaty, and saucy, you’ve got to try this Baked Ravioli with Meat and Mozzarella Recipe. I absolutely love how it comes together in a casserole form that’s perfect for family dinners, weeknight meals, or even casual get-togethers. It’s one of those recipes where you layer flavors and textures, then pop it in the oven, and trust me—you’ll be rewarded with golden, bubbly goodness every time. Stick around—I’m going to walk you through everything so you can nail it perfectly on your first try!

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Ingredients You’ll Need

All the ingredients come together beautifully to create layers of flavor and texture. I always recommend using good-quality marinara—homemade if you can, just because it adds that fresh, vibrant touch that makes each bite better.

• Ground beef: I prefer 80/20 for a little fat that keeps things juicy; leaner works too but might need a splash of oil.
• Salt and pepper: Simple but essential for seasoning the meat right.
• Onion powder, dried basil, dried oregano, mustard powder: These dried spices give the meat a lovely herbal, slightly tangy background that perks up the sauce.
• Hot sauce: Don’t worry—it’s just a touch to boost flavor without heat.
• Worcestershire sauce: This adds a deep, umami richness that makes the beef sauce irresistible.
• Yellow onion: Diced finely so it cooks down perfectly into the sauce.
• Garlic: Minced for that aromatic punch that you’ll smell as soon as you start cooking.
• Marinara sauce: Your base sauce that melds all the flavors together beautifully.
• Half and half: This makes the meat sauce creamy without getting too heavy, a trick I picked up after a few tries.
• Mozzarella cheese: I use whole milk mozzarella for meltiness—split it evenly for gooeyness in every layer.
• Refrigerated ravioli: Uncooked—grab your favorite kind with cheese or meat filling for double deliciousness. Fresh or frozen works too, just adjust baking time a bit.

Variations

I love tweaking the Baked Ravioli with Meat and Mozzarella Recipe depending on the mood and what’s in my pantry—so feel free to make it your own! Here are a few ways I’ve customized it over the years.

• Vegetarian Version: Swap ground beef for sautéed mushrooms and spinach for a hearty, meatless option that still feels indulgent.
• Spicy Kick: Add a pinch of red pepper flakes or use pepper jack instead of mozzarella when you want more heat.
• Cheese Lovers: Mix in parmesan or provolone with the mozzarella for extra cheesy layers that melt wonderfully.
• Herb Boost: Toss fresh basil or parsley on top after baking for a fresh, vibrant finish.

How to Make Baked Ravioli with Meat and Mozzarella Recipe

Step 1: Brown and Season the Meat

Start by heating a large skillet over medium-high heat and adding your ground beef seasoned with salt and pepper. I like to cook and crumble it for about 3 minutes until it’s just beginning to brown—don’t worry about fully cooking yet. Then, sprinkle in all those flavorful spices (onion powder, basil, oregano, mustard powder) along with the hot sauce and Worcestershire sauce. Add your diced onions and cook for another 5 minutes, stirring often so the onions soften and the meat absorbs all those seasonings. Toss in the minced garlic last and cook a quick minute—garlic burns fast, so don’t walk away now! Finally, tilt the skillet and spoon out any excess grease to keep the dish from getting too oily, then reduce heat to low.

Step 2: Combine Meat with Sauce

Pour about ¾ cup of marinara sauce on the bottom of your 9 x 13-inch casserole dish to prevent sticking and add a little extra flavor at the base. Then stir the rest of the marinara into the skillet with the meat mixture along with the half and half—this is what creates that creamy, luscious sauce that makes the dish special. Give everything a good stir so the flavors meld, then take the skillet off the heat.

Step 3: Assemble the Layers

Now, arrange half of the uncooked refrigerated ravioli evenly over the marinara layer in the casserole dish. Spoon half of the meat sauce over the ravioli, spreading it gently so you don’t break the pasta. Sprinkle ½ cup of mozzarella cheese right on top. Repeat these layers with the remaining ravioli, sauce, and mozzarella—it’s this layering that makes every bite feel decadent and full of flavor.

Step 4: Bake and Broil

Cover the dish tightly—if you’re using foil, spray the dull side with non-stick spray so it won’t stick to your melty cheese. Bake at 350°F (175°C) for 35 minutes. When you uncover, switch your oven to broil at 450°F and broil for just 1-2 minutes to get that gorgeous golden brown, bubbly top. Trust me, watching it closely during this step is key—you want it perfectly browned but not burned.

How to Serve Baked Ravioli with Meat and Mozzarella Recipe

Garnishes

I usually finish mine with a sprinkle of freshly chopped basil or parsley—it adds a splash of color and a fresh herb note that brightens the richness. A grating of parmesan on top right before serving is another favorite touch that makes it taste restaurant-worthy.

Side Dishes

This baked ravioli goes beautifully with a simple green salad dressed in a light vinaigrette or my go-to: garlic bread. The bread is perfect for soaking up all the extra sauce, and honestly, who can resist it? Roasted vegetables or steamed broccoli are also great, especially when you want a bit of balance on the plate.

Creative Ways to Present

For special occasions, I love serving this right in the casserole dish at the table with a bubbly candle centerpiece for cozy vibes. For a party, you can portion it into individual ramekins and broil them separately so each guest gets a perfect personal cheesy top. It’s a hit every time!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I like to reheat portions in the microwave covered with a damp paper towel to keep the ravioli moist without drying out the cheese.

Freezing

I’ve frozen this dish both fully assembled (uncooked) and after baking, and both work great. For the uncooked casserole, cover tightly with foil and plastic wrap, then bake from frozen—just add 10-15 minutes to the bake time. After baking, leftovers can be frozen in portions, then thawed overnight in the fridge before reheating.

Reheating

To reheat, I usually pop individual servings in the oven at 350°F for 15-20 minutes, covered with foil to keep them from drying out. If you want that freshly baked cheese goodness, uncover for the last 5 minutes to let the top get melty again.

FAQs

Final Thoughts

This Baked Ravioli with Meat and Mozzarella Recipe is one of those dishes that feels like a warm hug on a plate. I love how easy it is to make yet how impressive it tastes, especially when that golden cheese crust is perfectly bubbling. Whether you’re feeding a crowd or just craving comfort food for yourself, this recipe is a winner. I can’t wait for you to try it—trust me, once you do, it’s going on your regular rotation just like it did for mine!

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