I think ravioli bakes might be my new favorite meal. I don’t know why…they just seem so easy. Well they are easy.
The ravioli do not need to be pre-cooked. You just toss it in the bowl, pour the sauce (in this case, a meaty spaghetti sauce) over it, then pile on as much cheese as your waistline can take. 😉 Then bake.
And you end up with it.
Well, there’s one thing I didn’t mention in that driving directions set above.
You will need to pour 1 cup of hot water around the edges of the casserole dish. The ravioli absorb this water and some of the water from the sauce and the baking result is perfect.
As you can see here……
This might be the easiest (and most popular) baked pasta dish at our house!
Ingredients
- 1 Lb. ground beef
- 1 tablespoon chopped onion
- 1 tsp garlic powder
- 26 oz. Jar of spaghetti sauce
- 20 oz. fresh or frozen ravioli
- 1 Cup hot water
- salt and pepper taste good
- 1/2 Cup parmesan cheese
- 1 1/2 cups grated mozzarella cheese
- Fresh chopped basil for garnish
- Fresh vegetables as an accompaniment
instructions
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Preheat oven to 350 F. Lightly spray a 9×13 inch baking dish.
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In a large skillet, brown the ground beef with the chopped onion and garlic powder. Drain and stir in the spaghetti sauce.
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Place the ravioli in the bottom of the prepared casserole dish and pour 1 cup of hot water over them. Then pour the beef spaghetti sauce over it. Season with salt and pepper.
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Sprinkle the grated parmesan cheese on top and then the grated mozzarella cheese on top.
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Bake in the preheated oven for 25 minutes or until the ravioli are tender in the center and the cheese on top is golden brown.
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Chop the basil for the garnish.
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Prepare the vegetables.
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Serve the beef ravioli casserole with fresh basil and fresh vegetables.
