Baked Ravioli

Name: Baked Ravioli
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1/2 onion (medium, chopped); 1 lb ground beef (extra lean); 3 cloves garlic (minced); kosher salt (to taste); black pepper (to taste); 1 tsp Italian seasoning; 24 oz marinara sauce (about 3 cups); 1 cup half-and-half; 20 oz cheese ravioli (frozen; fresh refrigerated ravioli also works); 2 cups mozzarella (shredded); 1 cup Parmesan (grated)

Prep 15 min Cook 55 min Total 1 hr 10 min Servings 6

By Kassondra Peters

Published Oct 22, 2026 · Updated Oct 22, 2026

Jump to recipe

About this recipe

Cheese ravioli bake straight from the freezer under beef, marinara, and half-and-half. The extra liquid and a cover let the pasta cook through without a boil first. Italian seasoning goes into the sauce. Mozzarella and Parmesan melt on top. A weeknight pasta dinner, ready in about 1 hour 10 minutes.

Tip: Half-and-half softens the sharp tomato sauce and gives frozen ravioli liquid to cook in. A cover keeps that liquid in the dish.

Notes & swaps

The ravioli go in frozen. Do not thaw them, and do not boil them first.
If the ravioli in the center are still firm, cover the dish and bake a little longer before you broil.
Ground turkey works in place of the beef.
Leftovers keep covered in the fridge for 3 days. Reheat them covered in the oven.